摘要
文章以扇贝产品加工过程中的蒸煮液为研究对象,借助色差仪、电子鼻、顶空固相微萃取(HSSPME)结合气相色谱-质谱联用(GC-MS)等研究手段,研究了不同加热浓缩方式对扇贝蒸煮液色泽、特征风味成分的影响。结果表明:对照组、加热浓缩和真空浓缩各组间亮度、红度、黄度值差异显著(P<0.05),总色差(ΔEab)均大于6;真空浓缩组氨基酸态氮和总酸含量均较高于加热浓缩组;对照组、加热浓缩和真空浓缩组的挥发性成分组成和种类各不相同,分别得到8,24,15种挥发性风味物质,且挥发性风味分别以酯类、醛类物质和含氮化合物为主,总量分别占16.06%、12.11%和29.17%。
In this paper,the effects of different heating and concentration methods on the color and flavor components of scallop cooking liquor are studied by means of chromatograph,electronic nose,headspace solid-phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).The results show that there are significant differences in brightness,redness and yellowness among control group,heating concentration group and vacuum concentration group(P<0.05),total color difference(ΔEab)is greater than 6,amino acid nitrogen and total acid content in vacuum concentration group are higher than those of heating concentration group,the volatile components and species in control group,heating concentration group and vacuum concentration group are different8,24,15 kinds of volatile flavor compounds are obtained,and esters,aldehydes and nitrogen compounds are the main volatile flavor compounds,accounting for 16.06%,12.11%and 29.17%respectively.
作者
步营
胡显杰
刘瑛楠
朱文慧
李学鹏
刘贺
王玉亭
于志国
BU Ying;HU Xian-jie;LIU Ying-nan;ZHU Wen-hui;LI Xue-peng;LIU He;WANG Yu-ting;YU Zhi-guo(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Rongcheng Xiehui Foods Co.,Ltd.,Rongcheng 264309,China;Dandong Taifeng Food Co.,Ltd.,Dandong 118300,China)
出处
《中国调味品》
CAS
北大核心
2019年第12期12-17,共6页
China Condiment
基金
“十三五”国家重点研发计划项目（2018YFD0400603）
辽宁省教育厅自然科学项目（LF2017008）
辽宁食品产业校企联盟校企合作科研项目（2018LNSPLM0103）
作者简介
步营(1981-),男,工程师,硕士,研究方向:水产品加工及贮藏;通讯作者:朱文慧(1982-),女,讲师,博士,研究方向:水产品加工及贮藏;通讯作者:刘贺(1979-),男,教授,研究方向:粮食、油脂与植物蛋白工程。
