文献类型：期刊文献

中文题名：热风干制对牡蛎特征风味的影响

英文题名：Effect of hot air drying on the characteristic flavor of oysters

作者：杨要芳[1];王治军[1];宋春勇[1];谭明堂[1,2];陈忠琴[1,2];高加龙[1,2];林海生[1,2];曹文红[1,2]

机构：[1]广东海洋大学食品科技学院,国家贝类加工技术研发分中心(湛江),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,广东省水产预制食品加工与品质控制工程技术研究中心,广东湛江524088;[2]大连工业大学,海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2025

卷号：51

期号：7

起止页码：316

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：北大核心2023、、EI(收录号：20251918381668)、北大核心

基金：贝类产业技术体系(CARS-49);湛江市农业技术攻关项目(2022A05038)。

语种：中文

中文关键词：牡蛎干;水提物;电子舌;滋味物质;气相离子迁移谱;挥发性物质

外文关键词：dried oysters;aqueous extracts;electronic tongues;taste substances;gas chromatography-ion mobility spectrometry(GC-IMS);volatile substances

中文摘要：为了探究热风干制对牡蛎风味的作用效果,明确牡蛎在干制前后的特征风味差异,该研究以香港牡蛎为研究对象,以新鲜牡蛎为对照,利用高效液相色谱、电子舌、电子鼻及气相色谱离子迁移谱联用仪(gas chromatography-ion mobility spectrometry,GC-IMS)研究牡蛎干的表观特征和滋味物质变化,并通过半定量分析法解析其挥发性物质。结果表明:相比于鲜牡蛎水提物,牡蛎干水提物色度加深,粒径增大、稳定且分布更集中,小于5 kDa的分子质量比例增加4.26%;滋味活性、等鲜量及电子舌评价结果表明,牡蛎干鲜回味、咸味增强。水提物中鲜、甜味氨基酸增长16.46 mg/g、呈味核苷酸3 mg/g、甜菜碱1.81 mg/g,此外每100 g水提物中,糖原增加0.89 g,短肽增加约2.4 g,具有显著的味觉潜力。电子鼻及GC-IMS的分析结果表明,2种水提物共识别到43种挥发性物质,醛类占19种;干制后酮类物质相对含量增加7%,可以提供独特的果香味,是牡蛎干水提物特征气味的主要成分;有煮熟肉味、青草香、脂肪香的戊醛、顺式-4-庚烯醛等强度减弱,还产生了己醛(腥味、生油脂和青草气)、庚醛(生油脂)、苯甲醛(杏仁香、樱桃及坚果香)、2-己烯醛(清香、脂肪香)等香气物质。该研究结果为牡蛎干制加工的风味调控及精深加工利用提供了重要的基础数据。

外文摘要：The techniques of high performance liquid chromatography,E-tongue,E-nose,and gas chromatography-ion mobility spectrometry(GC-IMS)were employed to investigate the impact of hot air drying on the flavor profile of oysters,aiming to elucidate the distinct flavor variations observed in oysters before and following the drying process.Compared to fresh oyster aqueous extracts,the dried extracts exhibited a darker hue,enlarged particle size with a more uniform distribution,and a 4.26%rise in the proportion of molecules with a molecular weight of less than 5 kDa.Additionally,the content of fresh and sweet amino acids increased by 16.46 mg/g,flavor nucleotides amounted to 3 mg/g,betaine measured 1.81 mg/g,glycogen increased by 0.89 g,and the short peptide content surged to approximately 2.4 g per 100 g of the aqueous extract,all indicating a heightened taste potential.The results from the E-nose and GC-IMS analyses revealed the presence of 41 volatile compounds in both aqueous extracts.Among these,19 were aldehydes,and the relative content of ketones surged by 7%post-drying,imparting a distinctive fruity aroma that constituted the primary scent characteristic of the dried oyster aqueous extracts.However,in cooked meat,the intensity of valeraldehyde and cis-4-heptenal,which contribute to sweet grassy and fatty aromas,diminished.Conversely,hexanal(associated with a fishy,crude oil,and grassy aroma),heptanal(crude oil scent),benzaldehyde(almond,cherry,and nut aroma),and 2-hexenal(herbaceous aroma)emerged alongside other aromatic compounds.Our comprehensive study offers valuable foundational insights for flavor modulation,enhanced processing techniques,and the efficient utilization of dried oysters.