不同熟制方式对克氏原螯虾风味的影响  

Effect of Different Cooking Methods on the Flavor of Procambarus clarkii

作　　者：胡传峰 邱文兴 刘煊 王世哲 乔宇[2] 涂子仪 曹锋 刘双全 HU Chuanfeng;QIU Wenxing;LIU Xuan;WANG Shizhe;QIAO Yu;TU Ziyi;CAO Feng;LIU Shuangquan(School of Life and Health Science,Hubei University of Technology,Wuhan 430068,China;Key Laboratory of Agricultural Products Cold Chain Logistics,Ministry of Agriculture and Rural Affairs,Institute of Agro-products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Hubei Crawfish Industrial Tech Ltd.,Qianjiang 433199,China;Wuhan Liangzihu Aquatic Processing Co.,Ltd.,Wuhan 430299,China;National Agricultural Science and Technology Park,Daqiao New District,Jiangxia District,Wuhan City,Hubei Province,P.R.China,Wuhan 430205,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,湖北武汉430068 [2]农业农村部农产品冷链物流技术重点实验室湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [3]湖北省小龙虾产业技术研究院有限公司,湖北潜江433199 [4]武汉梁子湖水产品加工有限公司,湖北武汉430299 [5]中国湖北省武汉市江夏区大桥新区国家农业科技园区,湖北武汉430205

出　　处：《食品工业科技》2025年第9期253-263,共11页Science and Technology of Food Industry

基　　金：湖北省科技创新人才计划-科技人才服务企业项目(2023DJC100)2023年4月—2025年4月;湖北省技术创新专项(重大项目)揭榜制科技项目(2023BEB030);潜江市公益性行业科研计划项目(2023GYX030)2023年3月—2024年9月。

摘　　要：为探究不同熟制方式对克氏原螯虾风味的影响,采用蒸、水煮、油炸、空气炸、微波加热、烤制对克氏原螯虾进行熟制,并通过对气相色谱-离子迁移谱(Gas Chromatography-Ion Mobility Spectroscopy,GC-IMS)采用正交偏最小二乘法(Orthogonal Partial least squares Discriminant Analysis,OPLS-DA)、主成分法(Principal Components Analysis,PCA)分析挥发性风味物质,通过感官评分、电子舌、游离氨基酸、呈味核苷酸指标评价克氏原螯虾滋味变化。结果表明,6种熟制后的克氏原螯虾中共检测出35种挥发性化合物,其中包括醇类5种、醛类16种、酮类7种、酯类4种、杂环类1种、含硫化合物1种、烃类1种且不同加工方式间存在显著性差异(P<0.05),微波加热、蒸制与油炸能产生更丰富的气味,其中油炸处理后虾肉中检测出了最多的香味物质如2-甲基丁酸甲酯、(E)-2-庚烯醛,能使油炸后克氏原螯虾产生特殊的脂肪香味,感官品质最高;水煮能促进虾肉生成更多鲜味氨基酸、鲜味核苷酸和更少的苦味氨基酸,使味精当量(Equivalent Umami Concentration,EUC)最大为23.6 g MSG/100 g;烤制所得游离氨基酸总量最大,但其鲜味氨基酸含量最低,感官品质也相对较低。因此,油炸与水煮熟制克氏原螯虾风味更好。To investigate the influence of various cooking methods on the flavor profile of Procambarus clarkii(crayfish),a comparative study was conducted employing steaming,boiling,deep-frying,air-frying,microwave irradiation,and roasting as the culinary techniques.The resultant volatile organic compounds(VOCs)were characterized using gas chromatography coupled with ion mobility spectrometry(GC-IMS).Subsequent multivariate statistical analyses were performed,including orthogonal partial least squares discriminant analysis(OPLS-DA)for discriminant modeling and principal component analysis(PCA)for data dimensionality reduction and visualization.By quantifying free amino acids and nucleotides,as well as by employing a sensory evaluation system and utilizing electronic tongue technology,the subtle changes in the taste profile of Procambarus clarkii were assessed.The findings revealed that across the six distinct cooking methods applied to Procambarus clarkii,a total of 35 volatile compounds were identified,comprising 5 alcohols,16 aldehydes,7 ketones,4 esters,1 heterocyclic compound,1 sulfur compound,and 1 hydrocarbon.Significant differences were observed among the culinary methods(P<0.05).Microwave heating,steaming,and frying yielded a more diverse array of aromas,with the fried samples exhibiting the greatest number of aroma-active compounds,such as methyl 2-methylbutanoate and(E)-2-heptenal,which lent a distinctive fatty aroma to the fried Procambarus clarkii,heightening its sensory quality.Boiling,on the other hand,increased umami amino acids and nucleotides while reducing bitter amino acids in the shrimp,reaching a peak equivalents of umami concentration(EUC)of 23.6 g MSG/100 g.The total amount of free amino acids obtained by roasting was the largest,but the content of umami amino acids was the lowest,and the sensory quality was relatively low.Consequently,frying and boiling emerge as the preferred cooking methods for optimizing the flavor profile of Procambarus clarkii.

关 键 词：克氏原螯虾 熟制方式 挥发性风味化合物 滋味化合物 多元统计学分析 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]