食品与发酵工业 >

2025 , Vol. 51 >Issue 23: 294 - 303

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042623

研究报告

超声波协同漂烫预处理对热风干制凡纳滨对虾品质与风味成分的影响

  • 吴杰 ,
  • 陈浩 ,
  • 张迪 ,
  • 苏伟明 ,
  • 赵聃 ,
  • 黄展锐 ,
  • 谢乐 ,
  • 张胤
展开
  • 1(邵阳学院 食品与化学工程学院,豆制品加工与安全控制湖南省重点实验室,湘味特色食品绿色加工与装备湖南省工程研究中心,湖南 邵阳,422000)
    2(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东 湛江,524000)
    3(湖南君益福食品有限公司,湖南 邵阳,422000)
第一作者:硕士研究生(陈浩副教授和张迪副教授为共同通信作者,E-mail:spgc13@163.com;zjs578180838@sina.com)

收稿日期: 2025-03-05

  修回日期: 2025-04-28

  网络出版日期: 2025-12-25

基金资助

湖南省自然科学基金资助项目(2023JJ50256,2025JJ70243);洞庭实验室专项经费项目(2024-DTKF-009);湖南省科技创新计划资助(2019TP1028,2020TP2002);2024年度省科技支撑“百千万工程”专项资金成果转化项目(2024A0401003);广东省水产品加工与安全重点实验室开放基金课题(GDPKLAPPS2204);邵阳市科技计划项目(2024PT6093,2024GZ1001)

收起

Effects of ultrasound-assisted blanching pretreatment on quality and flavor components of hot-air-dried Litopenaeus vannamei

  • WU Jie ,
  • CHEN Hao ,
  • ZHANG Di ,
  • SU Weiming ,
  • ZHAO Dan ,
  • HUANG Zhanrui ,
  • XIE Le ,
  • ZHANG Yin
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  • 1(College of Food Science and Chemical Engineering, Shaoyang University, Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food, Shaoyang 422000, China)
    2(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524000, China)
    3(Hunan Junyifu Food Co.Ltd., Shaoyang 422000, China)

Received date: 2025-03-05

  Revised date: 2025-04-28

  Online published: 2025-12-25

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摘要

为探究超声波协同漂烫预处理(ultrasound-assisted blanching,UAB)对热风干制凡纳滨对虾品质与风味成分的影响,采用仪器分析和感官评价的方法,分析了UAB热风干制凡纳滨对虾干的色泽、质构、滋味以及挥发性物质等特性。结果表明,与无预处理(untreated,UT)相比,UAB显著改善热风干制凡纳滨对虾的色泽品质,同时提高虾干中有机酸和呈味核苷酸含量,有机酸和呈味核苷酸分别提高了13.87%、4.32%。GC-MS结果表明,UAB可显著改善热风干制凡纳滨对虾的整体香气品质,并显著降低三甲胺的含量,其中2,5-二甲基吡嗪、戊醛、3-乙基-2,5甲基吡嗪、2,3,5-三甲基吡嗪、三甲胺是UAB影响虾干整体香气品质的关键标志化合物。感官评价的结果进一步显示,UAB热风干制显著增强了凡纳滨对虾干的烤香味,同时明显减弱了其腥味。这一发现表明,UAB可以有效提升热风干燥虾干的感官品质,为凡纳滨对虾干制品的预处理方式提供了新的参考。

关键词： 凡纳滨对虾; 热风干制; GC-MS; 挥发性物质; 感官品质

本文引用格式

吴杰 , 陈浩 , 张迪 , 苏伟明 , 赵聃 , 黄展锐 , 谢乐 , 张胤 . 超声波协同漂烫预处理对热风干制凡纳滨对虾品质与风味成分的影响[J]. 食品与发酵工业, 2025 , 51(23) : 294 -303 . DOI: 10.13995/j.cnki.11-1802/ts.042623

Abstract

To investigate the effects of ultrasound-assisted blanching (UAB) pretreatment on the quality and flavor components of hot-air-dried Litopenaeus vannamei, instrumental analyses and sensory evaluations were conducted to characterize the color, texture, taste, and volatile compounds of dried shrimp samples.Compared with the untreated (UT) group, UAB pretreatment significantly enhanced the color attributes of hot-air-dried shrimp.Furthermore, it increased the contents of organic acids and flavor nucleotides by 13.87% and 3.96%, respectively.GC-MS revealed that UAB pretreatment markedly improved the overall aroma profile while reducing trimethylamine levels.Key aroma-active compounds influenced by UAB included 2,5-dimethylpyrazine, pentanal, 3-ethyl-2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, and trimethylamine.Sensory evaluation demonstrated that UAB-treated samples exhibited intensified roasted aroma and reduced fishy odor.These findings indicate that UAB pretreatment effectively enhances the sensory quality of hot-air-dried shrimp, providing a novel strategy for optimizing pretreatment protocols in L.vannamei drying processes.

Key words： Litopenaeus vannamei; hot-air-dried; GC-MS; volatile substances; sensory quality

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