文献类型：期刊文献

中文题名：真空低温蒸煮技术对凤尾虾品质与风味成分的影响

英文题名：Effect of Sous Vide Technology on Quality and Volatile Compounds in Peeled Deveined Tail-on Shrimp

作者：廖添洪[1];张辰晏[1];吉宏武[1,2];张迪[1];陈铭[1];刘书成[1,2]

机构：[1]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,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东湛江524000;[2]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116000

年份：2025

卷号：46

期号：14

起止页码：310

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：北大核心2023、、EI(收录号：20252818758076)、北大核心

基金：国家虾蟹产业技术体系(CARs-48)。

语种：中文

中文关键词：真空低温蒸煮;凤尾虾;质地;挥发性化合物;滋味;感官

外文关键词：sous vide;peeled deveined tail-on shrimp;texture;flavor components;taste;sensory

中文摘要：为探究真空低温蒸煮技术对凤尾虾的品质与风味成分的影响,本文以常压高温蒸制(ST)为对照,采用理化检测、仪器分析和感官评价等方法研究了真空低温蒸煮(Sous vide,SV)对凤尾虾持水力、色泽、质地、滋味、挥发性化合物和感官的影响。结果表明,SV处理使凤尾虾的蒸煮损失率显著降低(P<0.05),质地得到显著改善(P<0.05),甜味得到提升。此外,采用气相色谱-离子迁移谱(GC-IMS)从凤尾虾中共检出18种挥发性化合物,其中2,3-戊二酮、2-环己烯-1-酮、己醛、2-甲基丁醛、戊醛、异戊醛是SV组的特征化合物。气相色谱-质谱联用仪(GC-MS)结果与GC-IMS有较好的一致性。采用GC-MS从凤尾虾中共检出54种挥发性化合物,包括16种标志性化合物(VIP>1)。通过OAV分析发现,SV组中存在6种香气活性化合物(辛醛、壬醛、癸醛、2-壬酮、1-辛烯-3-醇和三甲胺)。感官评价结果表明,SV组的质地和气味优于ST组。综上所述,与常压高温蒸制相比,真空低温蒸煮可以改善凤尾虾品质、提升风味,在对虾类预制食品加工领域有着良好的应用前景。

外文摘要：This study aimed to investigate the impact of sous vide(SV)technology on the quality and flavor of peeled deveined tail-on shrimp.The influence of SV on the water-holding capacity,color,texture,taste,volatile compounds,and sensory attributes of peeled deveined tail-on shrimp was examined by means of physical and chemical detection,instrumental analysis and sensory evaluation,with steaming(ST)technology serving as a control.The results showed that SV resulted in a statistically significant reduction in cooking loss and a notable enhancement in texture and sweetness value of peeled deveined tail-on shrimp(P<0.05).Furthermore,gas chromatography-ion mobility spectrometry(GC-IMS)identified 18 volatile compounds in peeled deveined tail-on shrimp,with 2,3-pentanedione,2-cyclohexen-1-one,hexanal,2-methylbutyraldehyde,valeraldehyde,and isovaleraldehyde being the distinctive compounds present in the SV group.The results obtained from gas chromatography-mass spectrometry(GC-MS)were found to be in excellent agreement with those obtained from gas chromatography-ion mobility spectrometry(GC-IMS).A total of 54 volatile compounds were identified by GC-MS in peeled deveined tail-on shrimp samples,including 16 signature compounds(VIP>1).Six aroma-active compounds(octanal,1-nonanal,decyl aldehyde,2-nonanone,1-octen-3-ol and trimethylamine)were explored in the SV group by OAV analysis.The results of the sensory evaluation demonstrated that the SV group exhibited superior texture and odor compared to the ST group.It can be concluded that,in comparison with ST technology,the SV technology is an effective means of enhancing the quality and flavor of peeled deveined tail-on shrimp.The SV technology demonstrates significant potential for application in the processing of shrimp prefabricated food.