食品与发酵工业 >

2021 , Vol. 47 >Issue 14: 279 - 286

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026122

分析与检测

小龙虾加工水煮液营养成分与风味物质分析

  • 徐文思 ,
  • 胡诗雨 ,
  • 邓娟丽 ,
  • 李阳福 ,
  • 资陆妍 ,
  • 杨祺福 ,
  • 杨品红 ,
  • 周顺祥
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  • 1(湖南文理学院 生命与环境科学学院,湖南 常德,415000)
    2(水产高效健康生产湖南省协同创新中心,湖南 常德,415000)
    3(环洞庭湖水产健康养殖及加工湖南省重点实验室,湖南 常德,415000)
    4(顺祥食品有限公司,湖南 益阳,413200)
博士,讲师(杨祺福讲师为通讯作者,E-mail:chefyang0131@163.com)

收稿日期: 2020-11-16

  修回日期: 2020-12-04

  网络出版日期: 2021-08-20

基金资助

2020年度湖南省教育厅科学研究项目(20C1265);湖南文理学院2019年大学生创新创业研究项目(ZC19078);2020年度湖南文理学院大学生创新创业训练计划项目(XDC2020045);湖南省水产产业技术体系建设项目(湘农发[2019]26号);湖南文理学院博士启动基金(19BSQD05;19BSQD06);湖南省重点实验室开放课题(2019KJ006;2019KJ012)

收起

Analysis of nutrient and flavor compounds in boiled crayfish waste water

  • XU Wensi ,
  • HU Shiyu ,
  • DENG Juanli ,
  • LI Yangfu ,
  • ZI Luyan ,
  • YANG Qifu ,
  • YANG Pinhong ,
  • ZHOU Shunxiang
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  • 1(College of life and environmental sciences, Hunan University of Arts and Science, Changde 415000, China)
    2(Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Changde 415000, China)
    3(Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area, Changde 415000, China)
    4(Shunxiang Food Co., Ltd., Yiyang 413200, China)

Received date: 2020-11-16

  Revised date: 2020-12-04

  Online published: 2021-08-20

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摘要

该文以小龙虾加工过程中的废弃水煮液为研究对象,分别对其一般营养成分、矿质元素、脂肪酸、氨基酸组成及挥发性、非挥发性风味成分等进行测定分析。结果表明,小龙虾在蒸煮工艺过程中产生的废弃水煮液中固形物含量约为(0.98±0.17)%。其冻干粉中,粗脂肪(4.42±0.29)%含量少,灰分(23.42±1.68)%、粗蛋白(47.33±0.06)%及总糖(19.76±0.27)%含量较多;在测定的7种矿物质元素中,钾含量最高40 500 mg/kg,含有少量硒元素,约1.82 mg/kg。饱和脂肪酸和不饱和脂肪酸含量分别占脂肪酸总量的(26.86±1.99)%和(73.14±1.99)%;总氨基酸中必需氨基酸占70%;非挥发性风味物质中,有(9.53±0.69)%的鲜味氨基酸和(26.29±0.81)%甜味氨基酸;利用同时蒸馏萃取法萃取得到挥发性风味成分73种,其中最多的是烷烃类28种,其次为酯类12种、醛类9种、芳香族6种、醇类5种、酸类4种及其他杂环化合物9种。小龙虾加工过程中的废弃水煮液营养与风味成分丰富,对其进行精深加工,有助于副产物的高值化利用。

关键词： 小龙虾; 水煮液; 氨基酸; 风味物质

本文引用格式

徐文思 , 胡诗雨 , 邓娟丽 , 李阳福 , 资陆妍 , 杨祺福 , 杨品红 , 周顺祥 . 小龙虾加工水煮液营养成分与风味物质分析[J]. 食品与发酵工业, 2021 , 47(14) : 279 -286 . DOI: 10.13995/j.cnki.11-1802/ts.026122

Abstract

The general nutrients, mineral contents, fatty acids, amino acids, volatile and non-volatile flavor components of waste boiled liquid from crayfish processing were determined and analyzed in this study. The results showed that the solid content of waste boiled liquid was about (0.98±0.17)%. In the freeze-dried powder, the content of crude fat (4.42±0.29)% was low, and the contents of crude ash, crude protein and total sugar were relative higher which were (23.42±1.68)%, (47.33±0.06)% and (19.76±0.27)% respectively. The content of potassium　was as high as 40,500 mg/kg while selenium was only 1.82 mg/kg. Among the total fatty acids, saturated fatty acids and unsaturated fatty acids accounted for (26.86±1.99)% and (73.14±1.99)%, respectively. The essential amino acids were occupied 70% of total amino acids. There were (9.53±0.69)% umami amino acids and (26.29±0.81)% sweetness amino acids in the non-volatile flavor compounds. A total of 73 volatile flavor components were detected by simultaneous distillation extraction method in the crayfish boiled waste water, which contained 28 alkanes, 12 esters, 9 aldehydes, 6 aromatics, 5 alcohols, 4 acids and 9 miscellaneous compounds. The waste boiled waste water from crayfish processing was rich in nutrients and flavors. Processing and utilization may increase the high-value utilization of crayfish products.

Key words： crayfish; boiled liquid; amino acids; flavor

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