文献类型：期刊文献

中文题名：虾青素对热风干制凡纳滨对虾香气特性的影响

英文题名：Effect of Astaxanthin on Aroma Characteristics of Hot-air-dried Litopenaeus vannamei

作者：周莹[1];吉宏武[1];张泽伟[1];张迪[1];郑小善[1];唐振冬[1];孙卫振[1];刘书成[1];宋文奎[1]

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524088

年份：2023

卷号：43

期号：1

起止页码：95

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：CSTPCD、、CSCD_E2023_2024、北大核心、CSCD、北大核心2020

基金：国家自然科学基金(32072340);国家虾蟹产业技术体系建设专项(CARS-48)。

语种：中文

中文关键词：凡纳滨对虾;虾青素;香气活性化合物;热风干制;感官分析;气质联用

外文关键词：Litopenaeus vannamei;astaxanthin;aroma active compounds;hot-air-dried;sensory evaluation;gas chromatography-mass spectrometer(GC-MS)

中文摘要：【目的】研究虾青素对热风干制凡纳滨对虾(Litopenaeus vannamei)香气特征的影响。【方法】采用电子鼻和感官评定表征虾青素与虾干制品的感官特性,运用GC-MS分析虾青素对虾干制品挥发性化合物的影响,以气味活性值(IOAV)为依据筛选香气活性化合物,采用偏最小二乘回归法(PLSR)分析香气活性化合物与感官属性之间的相关性。【结果】虾青素对虾干整体香气的形成有重要影响,可促进虾干肉香味、烤香味与焦糖味的形成,但对腥味形成具有抑制作用。虾青素可促进虾干挥发性化合物的形成,其中吡嗪类化合物增加最为显著。实验结果表明,添加虾青素标准品和添加虾青素提取物的虾干中吡嗪类化合物的I_(OAV)分别增加50.00%和40.09%,其中2,5-二甲基吡嗪的IOAV增长最快,分别增加42.44%和48.99%,但对三甲胺的产生有明显的抑制作用,三甲胺的IOAV分别减少43.21%和52.89%。PLSR结果表明,香气活性化合物与感官属性之间存在良好的相关性。【结论】虾青素能改进热风干制凡纳滨对虾的香气特性,研究结果可为解析虾青素在虾干制品中香气形成机制提供参考。

外文摘要：【Objective】In order to study the effect of astaxanthin on the aroma characteristics of hot air-dried Litopenaeus vannamei.【Methods】Electronic nose and sensory evaluation were used to characterize the sensory characteristics of astaxanthin and dried L.vannamei,the effect of astaxanthin on volatile compounds of dried L.vannamei was analyzed by GC-MS,aromaactive compounds were screened based on odor activity value(IOAV),and the correlation between aromaactive compounds and sensory properties was analyzed by partial least squares regression(PLSR).【Results】Astaxanthin has an important effect on the formation of the overall aroma of dried L.vannamei,promoting the formation of meat aroma,roast aroma and caramel flavor,but has an inhibitory effect on the formation of fishy odor.Astaxanthin can promote the formation of volatile compounds in dried L.vannamei,among which pyrazine compounds increase most significantly;The experimental results show that the I_(OAV) of pyrazine compounds in dried L.vannamei with astaxanthin standard and astaxanthin extract increased by 50.00%and 40.09%,respectively,among which the I_(OAV) of 2,5-dimethylpyrazine increased the fastest,by 42.44%and 48.99%,respectively,but it had a significant inhibitory effect on the production of trimethylamine,and the I_(OAV) of trimethylamine decreased by 43.21%and 52.89%,respectively.The PLSR results show a good correlation between aroma-active compounds and organoleptic properties.【Conclusion】Astaxanthin can improve the aroma characteristics of hot-air dried L.vannamei.The research results can provide a reference for analyzing the aroma formation mechanism of astaxanthin in dried L.vannamei.