循环卤制对辣椒、花椒油树脂乳液理化特性及小龙虾品质的影响  

Effects of brine cycles on the physicochemical properties of the emulsionwith chili and pepper oil resin and quality of brined crayfish

作　　者：王欣欣 陈季旺 刘玉[1] 王柳清 张鹏 杨海琦 田宏伟 WANG Xinxin;CHEN Jiwang;LIU Yu;WANG Liuqing;ZHANG Peng;YANG Haiqi;TIAN Hongwei(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Zhouheiya Food Industrial Park Co.,Ltd.,Wuhan 430000,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]武汉轻工大学农产品加工与转化湖北省重点实验室,武汉430023 [3]湖北周黑鸭食品工业园有限公司,武汉430000

出　　处：《武汉轻工大学学报》2025年第1期22-34,共13页Journal of Wuhan Polytechnic University

基　　金：武汉市科技特派员“产学研”专项项目(编号:2023110201030661)。

摘　　要：采用辣椒、花椒油树脂乳液循环卤制小龙虾,测定乳液的pH值、色度、辣度、麻度、挥发性有机化合物,以及卤制小龙虾的水分含量、水分活度、质构、辣度、麻度、挥发性有机化合物,分析辣椒、花椒油树脂乳液理化性质和卤制小龙虾品质的变化规律,探究循环卤制对辣椒、花椒油树脂乳液理化特性和卤制小龙虾品质的影响。结果表明,随着卤制循环次数的增加,辣椒、花椒油树脂乳液色度逐渐降低,pH值显著增加,辣椒素、花椒素含量显著降低;卤制小龙虾的色度、硬度、咀嚼性、胶着性、内聚性、辣椒素、花椒素含量显著下降,水分含量、水分活度没有显著变化。辣椒、花椒油树脂乳液和卤制小龙虾中共检测出64种挥发性有机化合物,包括醛类10种、醇类9种、酮类5种、酯类11种、酸类2种、烷烃类13种和其他化合物14种,主要以酯类、醛类和烷烃类为主。随着卤制循环次数增加,乳液中香辛料的挥发性化合物在卤制过程中不断释放出来,逐渐转移到虾肉中,使得虾肉风味更佳;卤制2次后,乳液中丙硫醇等腥臭味物质浓度升高,需要补充辣椒、花椒油树脂;虾肉中呋喃类、吡嗪类、酯类物质升高,使卤制小龙虾香味更浓郁。The crayfish was cycle-brined using the emulsion with chili and pepper oil resin,the pH value,chromaticity,spiciness,pungency and volatile organic compounds of the emulsion,were determined,and so were the moisture content,water activity,texture,spiciness,pungency and volatile organic compounds of the brined crayfish.The changes in physicochemical properties of the emulsion with chili and pepper oil resin and quality of the brined crayfish were analyzed,and the effect of brine cycles on the physicochemical properties of the emulsion and the quality of brined crayfish was explored.The results showed that with an increasing number of brine cycles,the chromaticity of the emulsion with chili and pepper oil resin decreased,while the pH value of the emulsion increased significantly,and the content of capsaicin and sanshool decreased significantiy.In addition,the chromaticity,hardness,chewiness,adhesiveness,cohesiveness,capsaicin and sanshool contents of brined crayfish decreased significantiy.However,there was no significant change in the moisture content and water activity.A total of 64 volatile organic compounds were identified in the emulsion with chili and pepper oil resin and brined crayfish,including 10 aldehydes,9 alcohols,5 ketones,11 esters,2 acids,13 alkanes and 14 other compounds,mainly esters,alkanes and alkanes.With an increasing number of brine cycles,the volatile organic compounds of spices in the emulsion were continuously released during brining and gradually transferred to the crayfish meat,resulting in the better flavor of crayfish meat.Specially,after two times of brining,the concentration of odor substances such as propyl mercaptan in the emulsion increased,and the chili and pepper oil resin need to be added.Furthermore,the substances of furan,pyrazine and ester in crayfish meat increased,leading to a more intense flavor of brined crayfish.

关 键 词：辣椒和花椒油树脂 乳液 卤制小龙虾 品质 挥发性有机物 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]