脱腥条斑紫菜粉的研制  

Preparation of Deodorized Porphyra yezoensis Powder

作　　者：高子鑫 王炤方 杨金玉 马勇 唐子深 杨柳莺 盘赛昆 GAO Zi-xin;WANG Zhao-fang;YANG Jin-yu;MA Yong;TANG Zi-shen;YANG Liu-ying;PAN Sai-kun(School of Ocean Food and Biological Engineering,Jiangsu Ocean University,Lianyungang 222005,China)

机构地区：[1]江苏海洋大学海洋食品与生物工程学院,江苏连云港222005

出　　处：《中国调味品》2025年第3期129-135,共7页China Condiment

基　　金：江苏省普通高校自然科学研究计划项目(21KJA240004)。

摘　　要：为了将条斑紫菜的腥味去除,使后期加工的食品更加美味,文章以条斑紫菜为原料,利用掩盖法和加热法相结合的方式对条斑紫菜片进行脱腥,并研磨成粉,选择蒜汁、姜汁、柠檬汁、芝麻油作为脱腥的原材料进行掩盖,通过单因素试验考察每种原材料添加量对感官评分的影响,并对脱腥液各种成分的比例进行正交试验优化,最后利用顶空固相微萃取-气相色谱-质谱联用技术(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)对脱腥前后条斑紫菜粉的主要风味物质进行对比分析,验证脱腥效果。结果表明,脱腥液配方为蒜汁添加量1.8%、姜汁添加量1.8%、柠檬汁添加量1.5%、芝麻油添加量0.5%,在此最优脱腥液配方条件下进行烘烤后,感官评分最高,通过顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)对脱腥前后条斑紫菜粉的主要风味物质进行对比分析得出,脱腥后条斑紫菜风味物质明显增多,一些引起条斑紫菜产生腥味的物质明显减少,烷烃类和醇类化合物的相对含量增加较明显,成为条斑紫菜粉风味的主要贡献者,吡嗪类化合物的相对含量也显著增加,对紫菜风味的贡献增大。通过感官评价指标和HS-SPME-GC-MS数据分析可以得出,利用掩盖法和加热法相结合的方式对条斑紫菜腥味的去除具有明显的作用,同时可以提升条斑紫菜的海洋风味。In order to remove the fishy smell of Porphyra yezoensis and make the post-processed food more delicious,in this paper,with Porphyra yezoensis as the raw material,masking method combined with heating method is used to deodorize Porphyra yezoensis slices,and they are grinded into powder.Garlic juice,ginger juice,lemon juice and sesame oil are selected as the deodorization raw materials for masking.Single factor test is conducted to investigate the effect of the addition amount of each raw material on the sensory score,and the proportion of various components of the deodorization liquid is optimized by orthogonal test.Finally,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)is used to compare and analyze the main flavor substances of Porphyra yezoensis powder before and after deodorization,in order to verify the deodorization effect.The results show that the formula of deodorization liquid is as follows:the addition amount of garlic juice is 1.8%,the addition amount of ginger juice is 1.8%,the addition amount of lemon juice is 1.5%,and the addition amount of sesame oil is 0.5%.The sensory score is the highest after baking under the optimal deodorization liquid formula.By using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)to compare and analyze the main flavor substances of Porphyra yezoensis powder before and after deodorization,it is found that after deodorization,the flavor substances of Porphyra yezoensis increase significantly,some substances which cause fishy smell decrease significantly,and the relative content of alkane and alcohol compounds increases significantly,which become the main contributors to the flavor of Porphyra yezoensis powder.The relative content of pyrazine compounds increases significantly,and the contribution to the flavor of Porphyra yezoensis increases.Through the sensory evaluation index and HS-SPME-GC-MS data analysis,it can be concluded that the combination of masking method and heating method has an o

关 键 词：条斑紫菜 脱腥 掩盖法 加热法 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]