食品与发酵工业 >

2024 , Vol. 50 >Issue 23: 331 - 338

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037493

分析与检测

低温无水保活对缢蛏质构及风味的影响

  • 刘悦 ,
  • 胡远辉 ,
  • 徐远芳 ,
  • 王馨怡 ,
  • 杜童申 ,
  • 张慧恩 ,
  • 沈存宽 ,
  • 杨华
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  • (浙江万里学院 生物与环境学院,浙江 宁波,315100)
第一作者:硕士研究生(杨华教授和沈存宽讲师为共同通信作者,E-mail:24825973@qq.com;shenck2022@zwu.edu.cn)

收稿日期: 2023-09-26

  修回日期: 2023-11-18

  网络出版日期: 2024-12-27

基金资助

浙江省一流学科“生物工程”学生创新项目(CX2021028);宁波市公益项目(2019C10050,202002N3114);全国大学生创新创业训练计划项目(202010876027);宁波市自然科学基金项目(2023J299)

收起

Effects of low temperature and anhydrous preservation on texture and flavor of Sinonovacula constricta

  • LIU Yue ,
  • HU Yuanhui ,
  • XU Yuanfang ,
  • WANG Xinyi ,
  • DU Tongshen ,
  • ZHANG Huien ,
  • SHEN Cunkuan ,
  • YANG Hua
Expand
  • (College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China)

Received date: 2023-09-26

  Revised date: 2023-11-18

  Online published: 2024-12-27

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摘要

为探究缢蛏在低温无水保活过程中质构及风味物质的变化,该研究测定了不同无水保活处理下的缢蛏存活率及质构的变化,同时采用电子舌、电子鼻结合固相微萃取-气相色谱-质谱(solid phase micro-extraction gas chromatography-mass spectrometry,SPME-GC-MS)对保活期缢蛏肉质产生的挥发性气味物质进行了检测。结果表明,带泥保活的缢蛏相较于干净组缢蛏能更好地保持弹性和胶黏性。通过电子鼻技术,可以区分出不同组缢蛏风味变化,且干净组缢蛏风味保持优于对照组和带泥组。通过SPME-GC-MS共检测出62种挥发性风味物质,包括醇类、酯类、醛类、酮类、烷烃类以及芳香类化合物,其中1-辛烯-3-醇、2-壬酮、2-十一酮、正己醛、苯甲醛是共有关键风味物质。研究结果可以为后期缢蛏物流加工过程中的保活提供理论依据。

关键词： 缢蛏; 低温无水保活; 质构; 挥发性风味物质

本文引用格式

刘悦 , 胡远辉 , 徐远芳 , 王馨怡 , 杜童申 , 张慧恩 , 沈存宽 , 杨华 . 低温无水保活对缢蛏质构及风味的影响[J]. 食品与发酵工业, 2024 , 50(23) : 331 -338 . DOI: 10.13995/j.cnki.11-1802/ts.037493

Abstract

To investigate the changes in texture and flavor compounds of Sinonovacula constricta during low temperature, the survival rate and texture changes were measured under different treatments.In addition, solid phase micro-extraction gas chromatography-mass spectrometry (SPME-GC-MS) coupled with an electronic tongue and electronic nose was used to determine the volatile odor compounds generated by razor clams during the preservation period.Results showed that the razor clams with mud had better elasticity and adhesiveness than those without mud.The flavor changes of different groups of razor clams could be distinguished using an electronic nose, and the flavor of razor clams without mud was better preserved.A total of 62 kinds of volatile compounds, including alcohols, esters, aldehydes, ketones, alkanes, and aromatic compounds, were detected using SPME-GC-MS.1-octene-3-ol, 2-nonanone, 2-undecone, hexanal, and benzaldehyde were the key flavor compounds among all groups.These findings could provide theoretical support for the processing and transportation of live razor clams in the future.

Key words： Sinonovacula constricta; low temperature and anhydrous preservation; texture; volatile flavor compounds

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