食品与发酵工业 >

2023 , Vol. 49 >Issue 13: 288 - 296

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031877

分析与检测

不同烹饪方式小龙虾的风味特征分析

  • 沙小梅 ,
  • 蒋文丽 ,
  • 李鑫 ,
  • 章彬彬 ,
  • 谢作桦 ,
  • 黄国太 ,
  • 涂宗财
展开
  • 1(江西师范大学 生命科学学院,国家淡水鱼加工技术研发专业中心,江西 南昌,330022)
    2(贵州医科大学 公共卫生学院环境污染监测与疾病控制教育部重点实验室,贵州 贵阳,550025)
    3(江西德上制药股份有限公司,江西 樟树,331208)
    4(江西德上医药研究院有限公司,江西 樟树,331208)
    5(食品科学与技术国家重点实验室(南昌大学),江西 南昌,330047)
第一作者:博士,副教授(涂宗财教授为通信作者,E-mail:tuzc_mail@aliyun.com)

收稿日期: 2022-04-07

  修回日期: 2022-06-01

  网络出版日期: 2023-08-07

基金资助

国家自然科学基金项目(32160576);江西省自然科学基金项目(20212BAB215022);国家现代农业产业技术体系项目(CARS-45)

收起

Analysis of flavor characteristics of Procambarus clarkia in different cooking methods

  • SHA Xiaomei ,
  • JIANG Wenli ,
  • LI Xin ,
  • ZHANG Binbin ,
  • XIE Zuohua ,
  • HUANG Guotai ,
  • TU Zongcai
Expand
  • 1(National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China)
    2(Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education, Guizhou Medical University, Guiyang 550025, China)
    3(Jiangxi Deshang Pharmaceutical Co.Ltd., Zhangshu 331208, China)
    4(Jiangxi Deshang Pharmaceutical Research Institute Co.Ltd., Zhangshu 331208, China)
    5(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)

Received date: 2022-04-07

  Revised date: 2022-06-01

  Online published: 2023-08-07

Fold

摘要

该研究采用电子舌、电子鼻及气相-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)等技术分析不同烹饪方式(麻辣、蒜香、清蒸)小龙虾和生肉小龙虾中的风味特征。结果表明,电子舌、电子鼻和GC-IMS能很好地区分不同烹饪方式小龙虾。在4种小龙虾样品中能明确定性的挥发性风味化合物有47种,其中共同的风味物质有5种,包括丙酮、正戊醛-M、正戊醇-M、2-庚酮、壬醛。此外,麻辣和蒜香小龙虾的特征风味物质分别有12和6种;2-庚酮、正戊醛-M和正戊醇-M在清蒸小龙虾的所有风味物质中含量最大;生肉小龙虾中的风味化合物主要为3-羟基-2-丁酮、2-戊酮-M/D和2-壬酮。

关键词： 小龙虾; 不同烹饪方式; 电子舌; 电子鼻; 气相-离子迁移谱

本文引用格式

沙小梅 , 蒋文丽 , 李鑫 , 章彬彬 , 谢作桦 , 黄国太 , 涂宗财 . 不同烹饪方式小龙虾的风味特征分析[J]. 食品与发酵工业, 2023 , 49(13) : 288 -296 . DOI: 10.13995/j.cnki.11-1802/ts.031877

Abstract

In this study, electronic tongue, electronic nose and gas chromatography-ion mobility spectroscopy (GC-IMS) techniques were used to analyze the flavor compounds in crayfish with different cooking methods (spicy, garlic, steamed) and raw crayfish. Results showed that the electronic tongue, electronic nose and GC-IMS could distinguish the four samples well, and their flavor and odor composition were significantly different. According to the electronic tongue, the taste of crayfish with different cooking methods was significantly different and could be clearly distinguished. Totally 47 kinds of volatile flavor compounds were identified by electronic nose combined with GC-IMS, and 5 common flavor substances (acetone, pentanal-M, pentan-1-ol-M, 2-heptanone, and nonanal) existed in the four samples (spicy, garlic, steamed, and raw crayfish). In addition, there were 12 and 6 characteristic flavor substances of spicy and garlic crayfish, respectively. 2-heptanone, pentanal-M, and pentanol-1-ol-M had the largest content of all flavor substances in steamed crayfish. The main flavor compounds of raw crayfish were 3-hydroxy-2-butanone, 2-pentanone-M/D, and 2-nonanone. The results of this study could provide a theoretical reference for the deep processing and utilization of crayfish food.

Key words： crayfish; different cooking methods; electronic tongue; electronic nose; gas chromatography-ion mobility spectrometry

参考文献

[1] 叶韬, 陈志娜, 吴盈盈, 等.超高压对鲜活小龙虾脱壳效率、肌原纤维蛋白和蒸煮特性的影响[J].食品与发酵工业, 2020, 46(1):149-156.
YE T, CHEN Z N, WU Y Y, et al.Impact of high pressure processing on the shelling efficacy, myofibrillar protein, and cooking characteristics of fresh crayfish[J].Food and Fermentation Industries, 2020, 46(1):149-156.
[2] 中国小龙虾产业发展报告(2021)[J].中国水产, 2021(7):27-33.
China crayfish industry development report (2021)[J].China Fisheries, 2021(7):27-33.
[3] 周明珠, 熊光权, 乔宇, 等.克氏原螯虾不同可食部位风味成分分析[J].肉类研究, 2020, 34(9):52-58.
ZHOU M Z, XIONG G Q, QIAO Y, et al.Analysis on flavor components of different edible parts of Procambarus clarkii[J].Meat Research, 2020, 34(9):52-58.
[4] 葛孟甜, 李正荣, 赖年悦, 等.两种杀菌方式对即食小龙虾理化性质及挥发性风味物质的影响[J].渔业现代化, 2018, 45(3):66-74.
GE M T, LI Z R, LAI N Y, et al.Effects of the two sterilization methods on physicochemical properties and volatile flavor compounds of ready-to-eat Procambarus clarkii[J].Fishery Modernization, 2018, 45(3):66-74.
[5] 周晓阳, 李戈, 陈博, 等.应用电子舌检测白酒发酵过程黄水的成分[J].食品工业, 2018, 39(12):307-311.
ZHOU X Y, LI G, CHEN B, et al.Application of electronic tongue in detecting the components of yellow water from liquor fermentation process[J].The Food Industry, 2018, 39(12):307-311.
[6] CHEN H Z, ZHANG M, GUO Z M.Discrimination of fresh-cut broccoli freshness by volatiles using electronic nose and gas chromatography-mass spectrometry[J].Postharvest Biology and Technology, 2019, 148:168-175.
[7] LI X R, WANG K, YANG R W, et al.Mechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions[J].Food Research International, 2020, 128:108757.
[8] LI X, TU Z C, SHA X M, et al.Effect of coating on flavor metabolism of fish under different storage temperatures[J].Food Chemistry, 2022, 13:100256.
[9] MENDEZ M L R.Electronic noses and tongues in food science[M].London:Academic Press, 2016
[10] HUANG M Z, LI T T, HARDIE W J, et al.Comparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China[J].Flavour and Fragrance Journal, 2022,37(3):163-180.
[11] RAMÍREZ H L, SORIANO A, GÓMEZ S, et al.Evaluation of the Food Sniffer electronic nose for assessing the shelf life of fresh pork meat compared to physicochemical measurements of meat quality[J].European Food Research and Technology, 2018, 244(6):1047-1055.
[12] 李婷婷, 黄名正, 唐维媛, 等.刺梨汁中挥发性成分测定及其呈香贡献分析[J].食品与发酵工业, 2021,47(4):237-246.
LI T T, HUANG M Z, TANG W Y, et al.Determination of volatile components in Rosa roxburghii Tratt juice and the analysis of its contribution for aroma[J].Food and Fermentation Industries, 2021,47(4):237-246.
[13] 周常义, 沈会玲, 江锋, 等.鱼腐乳发酵过程中游离氨基酸含量及抗氧化活性的变化[J].中国酿造, 2020, 39(12):42-45.
ZHOU C Y, SHEN H L, JIANG F, et al.Changes of free amino acid contents and antioxidant activity during fermentation process of fish sufu[J].China Brewing, 2020, 39(12):42-45.
[14] 冯敏, 汪敏, 常国斌, 等.电子鼻检测辐照肉鸭产品的挥发性风味物质[J].核农学报, 2019, 33(6):1116-1121.
FENG M, WANG M, CHANG G B, et al.The detection of volatile flavor substances of irradiated duck products by electronic nose[J].Journal of Nuclear Agricultural Sciences, 2019, 33(6):1116-1121.
[15] YU Z L, JIANG H R, GUO R C, et al.Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate[J].Food Research International, 2018, 108:144-150.
[16] WANG H L, ZHANG J J, ZHU Y Z, et al.Volatile components present in different parts of grass carp[J].Journal of Food Biochemistry, 2018,42(6):e12668.
[17] HU M Y, WANG S Y, LIU Q, et al.Flavor profile of dried shrimp at different processing stages[J].LWT, 2021, 146:111403.
[18] 陈嘉琪, 张后程, 李苗苗, 等.烹饪方法对兔排油脂氧化和挥发性呈味物的作用研究[J].现代食品科技,2015,31(10):247-256.
CHEN J Q, ZHANG H C, LI M M, et al.Effects of different cooking methods on lipid oxidation and volatile compounds in rabbit chops[J].Modern Food Science and Technology, 2015,31(10):247-256.
[19] 王琼, 李聪, 高磊峰, 等.不同类型烟熏香精对西式培根风味的影响[J].现代食品科技, 2017,33(7):220-230.
WANG Q, LI C, GAO L F, et al.Impact of different smoke flavorings on the flavor of western bacon[J].Modern Food Science and Technology, 2017,33(7):220-230.
[20] 孙杰, 蒲丹丹, 陈海涛, 等.五香牛肉干挥发性风味成分的分离与鉴定[J].食品科学, 2016, 37(6):121-125.
SUN J, PU D D, CHEN H T, et al.Analysis of volatile flavor compounds in spiced beef jerky[J].Food Science, 2016, 37(6):121-125.
[21] SHANGO A J, MKOJERA B T, MAJUBWA R O, et al.Pre-and postharvest factors affecting quality and safety of pepper (Piper nigrum L.)[J].CAB Reviews Perspectives in Agriculture Veterinary Science Nutrition and Natural Resources, 2021, 16(31):1-20.
[22] 段秀霞, 施文正, 汪之和.不同加热温度对罗氏沼虾肉挥发性成分的影响[J].食品与生物技术学报, 2019,38(5):94-102.
DUAN X X, SHI W Z, WANG Z H.Effects of heating temperature on the volatile compounds of freshwater prawn (Macrobrachium rosenbergii)[J].Journal of Food Science and Biotechnology, 2019,38(5):94-102.
[23] ZHAO J, WANG M, XIE J C, et al.Volatile flavor constituents in the pork broth of black-pig[J].Food Chemistry, 2017,226:51-60.
[24] 麦雅彦, 杨锡洪, 连鑫, 等.SDE/GC-MS测定南美白对虾的挥发性香气成分[J].现代食品科技, 2014,30(1):206-210.
MAI Y Y, YANG X H, LIAN X, et al.Determination of volatile aroma compounds of P.vannamei by SDE/GC-MS[J].Modern Food Science and Technology, 2014,30(1):206-210.
[25] 刘皓月, 李萌, 朱庆珍, 等.3种萃取方法炸蒜油特征风味的比较分析[J].食品科学, 2020,41(12):180-187.
LIU H Y, LI M, ZHU Q Z, et al.Comparison of three extraction methods used to determine the characteristic flavor of garlic frying oil[J].Food Science, 2020,41(12):180-187.
[26] 孟维一, 古瑾, 徐淇淇, 等.顶空气相色谱-离子迁移谱分析不同部位和品种猪肉的挥发性风味化合物[J].食品科学, 2021, 42(24):206-212.
MENG W Y, GU J, XU Q Q, et al.Analysis of volatile flavor compounds in pork meat from different carcass locations and breeds by gas chromatography-ion mobility spectrometry[J].Food Science, 2021, 42(24):206-212.
[27] 杜晓兰, 杨文敏, 黄永强, 等.基于顶空气相离子迁移谱比较3种加工方式对番鸭肉挥发性风味物质的影响[J].食品科学, 2021, 42(24):269-275.
DU X L, YANG W M, HUANG Y Q, et al.Effects of three processing methods on volatile flavor compounds of muscovy duck meat as investigated by headspace-gas chromatography-ion mobility spectrometry[J].Food Science, 2021, 42(24):269-275.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司