To study the effects of air pressure and pulse vacuum impregnation seasoning technology on the flavor characteristics and flavor components of spicy peeled deveined tail-on shrimp, HPLC, atomic absorption spectrophotometry, GC-MS, and other methods were used to analyze hydroxy-α-capsaicin, capsaicin, inorganic salt ions, flavored nucleotides, free amino acids, and volatile flavor components of spicy anchovies, and partial least squares regression (PLSR) was used to analyze its organoleptic properties in relation to the main flavor components.Results showed that the hydroxy-α-capsaicin content of pulse-vacuum impregnated spicy peeled deveined tail-on shrimp (the PV group,146.59 μg/mg) was significantly higher than that of atmospheric pressure macerated one (the AV group,129.29 μg/mg), with significant differences (P<0.05), while the superposition effect of flavoured nucleotides and umami amino acids of the latter was better.A total of 72 volatile compounds were identified by GC-MS analysis, which contained 16 kinds of aroma-active compounds.Compared with the AV group, the variety of volatile constituent and active aroma compounds of the PV group was much greater.There were 4 species in the AV group (linalool, D-limonene, artemisia, myrcene), and 7 species in the PV group (linalool, D-limonene, artemisia grass, linalool acetate).The results of the PLSR correlation analysis between sensory characteristics and main flavor components were consistent with the content of flavor components.The PV group had a good correlation between pepper flavor, chili flavor, and aroma active compounds, while the AV group had a good correlation between umami and sweet taste, Glu, Ala, and IMP.Therefore, the research results provide a theory for the wide application of pulsed vacuum impregnation technology in the seasoning of aquatic pre-products.
[1] 黄卉, 陈胜军, 赵永强, 等.水产品预制菜加工与质量安全控制技术研究进展[J].南方水产科学, 2022, 18(6):152-160.
HUANG H, CHEN S J, ZHAO Y Q, et al.Research advances on processing and quality safety control technology of aquatic pre-made products[J].South China Fisheries Science, 2022, 18(6):152-160.
[2] 胡典纶, 贺菊萍, 陈怡君, 等.三种干腌法对猪腌肉理化性质的影响[J].食品与发酵工业, 2021, 47(24):144-149.
HU D L, HE J P, CHEN Y J, et al.Effects of three dry-curing methods on physicochemical properties of cured pork[J].Food and Fermentation Industries, 2021, 47(24):144-149.
[3] LIU Y, LI M, JIN Z, et al.Vacuum impregnation process optimization for tilapia with biopreservatives at ice temperature[J].Foods, 2022, 11(16):2458.
[4] 王玉川, 王义祥, 王博, 等.调理高丽菜脉冲喷动-射频真空干燥的品质研究[J].现代食品科技, 2018, 34(11):70-76.
WANG Y C, WANG Y X, WANG B, et al.Study on the quality of pulse-spouted radio frequency vacuum drying of prepared cabbage[J].Modern Food Science and Technology, 2018, 34(11):70-76.
[5] 刘岩, 李敏, 金枝, 等.生物保鲜剂真空浸渍对冰温贮藏罗非鱼蛋白特性的影响[J].广东海洋大学学报, 2022, 42(2):88-94.
LIU Y, LI M, JIN Z, et al.Effect of vacuum impregnation assisted biological preservatives on the protein properties of tilapia fillets during ice-temperature storage[J].Journal of Guangdong Ocean University, 2022, 42(2):88-94.
[6] 李敏, 关志强, 吴阳阳, 等.脉冲真空渗透预处理改善热泵干燥罗非鱼片品质[J].农业工程学报, 2017, 33(23):306-314.
LI M, GUAN Z Q, WU Y Y, et al.Pulse vacuum osmosis pretreatment improving quality of heat pump dried tilapia fillets[J].Transactions of the Chinese Society of Agricultural Engineering, 2017, 33(23):306-314.
[7] 林柔汐. 卤鸭制品卤制过程香辛料主要成分迁移规律及品质保持研究[D].长春:吉林大学, 2022.
LIN R X.Study on the migration law of main components and quality maintenance of spices in marinated duck products[D].Changchun:Jilin University, 2022.
[8] LUO J J, HOU X Y, LI S S, et al.Degradation and transformation mechanisms of numbing substances:Hydroxyl-α-sanshool & hydroxyl-β-sanshool from Zanthoxylum bungeanum exposed to acid environment[J].Food Chemistry:X, 2022, 14:100342.
[9] 李帅, 阚建全, 沈祥森, 等.辣椒制品中辣椒素含量检测过程中去除蛋白质干扰研究[J].食品科学, 2013, 34(2):1-5.
LI S, KAN J Q, SHEN X S, et al.Elimination of protein interference in determination of capsaicin in hot pepper products[J].Food Science, 2013, 34(2):1-5.
[10] ZHU S C, ZHU L, KE Z G, et al.A comparative study on the taste quality of Mytilus coruscus under different shucking treatments[J].Food Chemistry, 2023, 412:135480.
[11] ZHENG X S, JI H W, ZHANG D, et al.The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp (Litopenaeus vannamei) by gas chromatography-ion mobility spectrometry and gas chromatography- mass spectrometry[J].Food Research International, 2022, 162(Pt B):112191.
[12] ZHANG Z W, JI H W, ZHANG D, et al.The role of amino acids in the formation of aroma-active compounds during shrimp hot air drying by GC-MS and GC-IMS[J].Foods, 2022, 11(20):3264.
[13] GE Q F, GUO S Y, CHEN S, et al.A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken[J].Frontiers in Nutrition, 2022, 9:1064521.
[14] FENG X Y, HUANG P M, DUAN P, et al.Dynamic Zanthoxylum pungency characteristics and their correlation with sanshool composition and chemical structure[J].Food Chemistry, 2023, 407:135138.
[15] ZHANG Z Y, YANG Y L, ZHOU P, et al.Effects of high pressure modification on conformation and gelation properties of myofibrillar protein[J].Food Chemistry, 2017, 2017:678-686.
[16] ALOTHMAN Z A, WABAIDUR S M, KHAN M R, et al.Determination of capsaicinoids in Capsicum species using ultra performance liquid chromatography-mass spectrometry[J].Journal of Separation Science, 2012, 35(21):2892-2896.
[17] WU Z C, XU J B, RUAN J G, et al.Probing the mechanism of interaction between capsaicin and myofibrillar proteins through multispectral, molecular docking, and molecular dynamics simulation methods[J].Food Chemistry:X, 2023, 18:100734.
[18] WANG H F, QIN L R, WANG Y J, et al.Characterization of the interaction between capsaicin and porcine myofibrillar proteins[J].LWT, 2023, 184:115031.
[19] LE B, YU B B, AMIN M S, et al.Salt taste receptors and associated salty/salt taste-enhancing peptides:A comprehensive review of structure and function[J].Trends in Food Science & Technology, 2022, 129:657-666.
[20] RAMÍREZ N, VEGA-CASTRO O, SIMPSON R, et al.Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination[J].Journal of Food Process Engineering, 2021, 44(3):e13627.
[21] 魏云云, 宫雪, 辛广, 等.基于化学分析与电子舌研究干燥方式对点柄粘盖牛肝菌鲜味的影响[J].食品科学, 2018, 39(18):192-198.
WEI Y Y, GONG X, XIN G, et al.Effect of different drying methods on the umami taste components of Suillus granulatus based on chemical analysis and electronic tongue sensory evaluation[J].Food Science, 2018, 39(18):192-198.
[22] 陈梦飞. 低温真空烹调对鸭肉风味特性及品质的影响研究[D].扬州:扬州大学, 2022.
CHEN M F.Study on the influence of low temperature vacuum cooking on flavor characteristics and quality of duck meat[D].Yangzhou:Yangzhou University, 2022.
[23] 饶梦微, 章超桦, 林海生, 等.菲律宾蛤仔肉不同提取物呈味特性[J].广东海洋大学学报, 2022, 42(1):90-97.
RAO M W, ZHANG C H, LIN H S, et al.Sensory characteristic of different extracts from Ruditapes philippinarum[J].Journal of Guangdong Ocean University, 2022, 42(1):90-97.
[24] 王立宇. 不同盐渍方式对毛肚理化性质与肌原纤维蛋白氧化的影响[D].重庆:西南大学, 2022.
WANG L Y.Effects of different salting methods on physicochemical properties of hair belly and myofibrillar protein oxidation[D].Chongqing:Southwest University, 2022.
[25] PÉREZ-JUAN M, FLORES M, TOLDRÁ F.Effect of pork meat proteins on the binding of volatile compounds[J].Food Chemistry, 2008, 108(4):1226-1233.
[26] SUN W Z, JI H W, ZHANG D, et al.Evaluation of aroma characteristics of dried shrimp (Litopenaeus vannamei) prepared by five different procedures[J].Foods, 2022, 11(21):3532.
[27] 王海帆, 郭梦嫣, 王玉洁, 等.辣椒、花椒等辛辣香辛料对肉制品风味影响的研究进展[J].食品科学, 2022, 43(15):389-395.
WANG H F, GUO M Y, WANG Y J, et al.A review on the effects of pungent spices including chili and prickly ash on the flavor of meat products[J].Food Science, 2022, 43(15):389-395.
[28] 周莹, 吉宏武, 张泽伟, 等.虾青素对热风干制凡纳滨对虾香气特性的影响[J].广东海洋大学学报, 2023, 43(1):95-102.
ZHOU Y, JI H W, ZHANG Z W, et al.Effect of astaxanthin on aroma characteristics of hot-air-dried Litopenaeus vannamei[J].Journal of Guangdong Ocean University, 2023, 43(1):95-102.
