文献类型：期刊文献

中文题名：热加工处理对华贵栉孔扇贝柱特征风味形成的影响

英文题名：Effect of Heat Processing Treatments on the Formation of Characteristic Flavor Components of Chlamys nobilis Adductor Muscle

作者：祝亚辉[1];曹文红[1,2,3];刘忠嘉[1];章超桦[1,2,3];秦小明[1,2,3]

机构：[1]广东海洋大学食品科技学院,广东湛江524008;[2]广东省水产品加工与安全重点实验室,水产品深加工广东普通高等学校重点实验室,国家贝类加工技术研发分中心(湛江),广东湛江524088;[3]南海生物资源开发与利用协同创新中心,广东广州510275

年份：2017

卷号：38

期号：20

起止页码：131

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、北大核心2014、EI(收录号：20174504370943)、CSCD_E2017_2018、Scopus、北大核心、CSCD

基金：广东省科技计划项目(2015A020209164);广东省教育厅科技创新计划项目(2013KJCX0094);国家现代农业产业技术体系建设专项(CARS-47)

语种：中文

中文关键词：华贵栉孔扇贝柱;真空冷冻干燥;热加工;气相色谱-质谱联用;特征风味成分

外文关键词：Chlamys nobilis adductor muscle; vacuum freeze-drying; heat processing treatments; gas chromatographymasss pectrometry (GC-MS); characteristic flavor components

中文摘要：采用高效液相色谱和顶空固相微萃取结合气相色谱-质谱联用法,在鉴定特征风味化合物组成的基础上,以新鲜和真空冷冻干燥处理的华贵栉孔扇贝柱为对照,探究热加工处理对华贵栉孔扇贝柱特征风味成分的影响。结果表明:扇贝柱粗蛋白和粗脂肪受不同处理方式的影响较小;与新鲜华贵栉孔扇贝柱相比,热加工处理使滋味组分5’-一磷酸腺苷、甜菜碱和Cl-含量显著增加(P<0.05),Na+含量也明显增加;游离氨基酸和K+含量明显降低,且5’-三磷酸腺苷及其关联化合物(除5?-一磷酸腺苷)、琥珀酸和PO43-含量显著降低(P<0.05)。热加工处理的变化比真空冷冻干燥处理的变化更明显。热加工处理扇贝柱与对照组(新鲜贝柱、真空冷冻干燥贝柱)的挥发性成分组成和种类各不相同,分别得到63、34种及64种挥发性风味物质。新鲜贝柱、真空冷冻干燥处理和热加工处理干贝挥发性风味分别以醇类、酸类和烃类、醛类物质为主,总量分别占26.20%、30.84%和29.38%、16.78%。研究表明,热加工处理干贝的特征香气主要呈现鱼腥味、蜂蜜样香气、水果香和油脂味,主要特征风味物质有三甲胺、1-辛烯-3-醇、顺-2-戊烯-1-醇、1-戊烯-3-醇、1-戊醇、壬醛、十一醛、己醛、庚醛、苯甲醛、羊脂醛、癸醛、3-辛酮。

外文摘要：This work reports the effect of heat processing treatments on the characteristic flavor components of Chlamys nobilis adductor muscle as determined using high performance liquid chromatography(HPLC)and headspace solid phase micro extraction coupled to GC-MS(HS-SPME-GC-MS),in comparison with fresh and vacuum freeze dried samples.The results showed that the contents of crude protein and crude fat in scallops were little affected by various processing treatments.Compared with fresh C.nobilis adductor muscle,the contents of AMP,betain and Cl-and Na+were increased significantly(P<0.05)and the contents of free amino acids,K+,nucleotides and related compounds(except AMP),succinic acid and PO43-were decreased significantly(P<0.05)after heat processing treatments.However,vacuum freeze drying caused less significant changes.A total of63,34and64volatile compounds were identified from heat processed,fresh and vacuum freeze-dried scallops,respectively.The major volatile compounds in three scallops were alcohols,acids and hydrocarbons,and aldehyde,which accounted for26.20%,30.84%,29.38%,and16.78%of the total volatile compounds,respectively.The major odors of heat processing treatments scallops were confirmed as fishy,honey like,fruity,fatty and greasy,trimethyl amine,1-octen-3-ol,(2Z)-2-penten-1-ol,1-penten-3-ol,1-pentanol,nonanal,undecanal,hexanal,heptaldehyde,benzaldehyde,octanal,decanal and3-octanone were found to be involved in the formation of characteristic flavor components.