文献类型：期刊文献

中文题名：山药枸杞虾饼配方优化及加热方式对其品质的影响

英文题名：Optimization of Yam and Wolfberry Shrimp Cake Formulation and the Effects of Heating Methods on Their Qualities

作者：税小林[1];魏捷[1];温婉仪[1];李梓涵[1];王泽富[1];韩宗元[1];刘书成[1,2];魏帅[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,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]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116034

年份：2025

卷号：46

期号：24

起止页码：248

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：20255019689897)、北大核心

基金：国家重点研发计划项目课题(2023YFD2401502);国家虾蟹产业技术体系(CARS-48);广东海洋大学科研启动项目(R20048)。

语种：中文

中文关键词：山药枸杞虾饼;配方优化;加热方式;风味物质;品质

外文关键词：yam and wolfberry shrimp cakes;formula optimization;heating method;flavor compound;quality

中文摘要：为丰富虾产品种类,本研究将山药粉和枸杞粉添加到虾饼中,开发满足消费者对营养和健康需求的虾饼。通过单因素实验和双因素试验对虾饼配方工艺进行优化,研究山药粉和枸杞粉添加量对虾饼加工特性、颜色、质构特性与感官评价的影响,确定最佳配方工艺。采用4种常见的加热方式(蒸汽、煎锅、微波和空气油炸)对虾饼进行热处理,进行出品率、水分含量、水分分布、颜色、质构特性、滋味、风味以及感官品质评价,研究不同加热方式对山药枸杞虾饼品质的影响。结果表明,山药粉和枸杞粉的添加改善了虾饼的保水性,提高了出品率。当山药粉添加量在10%时,虾饼软硬适中且富有弹性,感官评分分值最高,表现出良好的食用品质;枸杞粉添加量在3%时,虾饼弹性适口,感官评分分值最高。双因素实验结果显示山药粉添加量为10%、枸杞粉添加量为2%时,虾饼感官评分最高,为83.7分。经不同方式加热后的虾饼在电子舌味觉的反应强度基本相同,在咸味、苦味和鲜味方面存在细微差异。蒸汽加热能够更好地保持虾饼中的水分,使产品有较高的出品率(93.95%)和水分含量(62.13%)。微波加热的虾饼出品率(75.71%)和水分含量(54.21%)显著低于其他加热处理(P<0.05),表现出较高的硬度和咀嚼性,呈现坚果香和焦糖香。煎锅加热后虾饼色泽诱人,产生的挥发性风味物质的含量和种类多于其他加热方式,包括杂环类、酮类、醛类和酯类化合物,呈现焦甜味、烟草味、烟熏味和果香味。综上,这4种加热方式都能对虾饼品质产生影响,煎锅加热虾饼在感官评价和风味方面表现更好。

外文摘要：This study aimed to develop shrimp cakes containing yam and wolfberry powders to meet consumer nutritional and health demands.The formulation was optimized through single-and two-factor experimental designs,and the effects of yam and wolfberry powder addition on the processing characteristics,color,textural properties,and sensory evaluation were determined.Four common heating methods(steaming,pan-frying,microwaving,and air-frying)were evaluated for their impacts on yield,moisture content,water distribution,color,texture,taste,flavor,and sensory quality.The results showed that the incorporation of yam and wolfberry powders improved the water-holding capacity and yield of shrimp cakes.The addition of 10%yam powder produced shrimp cakes with moderate hardness,optimal elasticity,and the highest sensory score.Similarly,the inclusion of 3%wolfberry powder resulted in balanced elasticity,acceptable color,and the highest sensory score.The results of the two-factor experiment showed that when the addition amount of yam powder was 10%and the addition amount of wolfberry powder was 2%,the sensory score of shrimp cake was the highest,which was 83.7 points.Comparable taste intensities were observed among shrimp cakes prepared by different heating methods,with minor differences in saltiness,bitterness,and umami.Steaming effectively preserved moisture,yielding the highest yield(93.95%)and moisture content(62.13%).In contrast,microwave heating resulted in significantly lower yield and moisture content than those of other heating treatments(P<0.05),and produced shrimp cakes with greater hardness and chewiness,characterized by nutty and caramel aromas.Pan-fried shrimp cakes exhibited attractive color and generated a broader range of volatile flavor compounds—such as heterocyclic,ketone,aldehyde,and ester—contributing to burnt sweetness and tobacco,smoky,and fruity aromas.In conclusion,these four heating methods influence the quality of yam and wolfberry shrimp cakes,with pan-frying showing better performance in terms of sensory evaluation and flavor.