文献类型：期刊文献

中文题名：不同贮藏温度对蚝油品质与风味变化的影响

英文题名：Effect of different storage temperatures on the quality and flavor changes of oyster sauce

作者：徐媱[1];黄嘉淇[1];范秀萍[1,2];秦小明[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]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：2026

卷号：52

期号：11

起止页码：288

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：20262921142799)、北大核心

基金：“十四五”国家重点研发计划“海洋农业与淡水渔业科技创新”专项(2024YFD2401905);现代农业产业技术体系专项(CARS-49);蚝油开瓶后受霉菌污染规律及其与环境中霉菌相关性研究项目(B24058)。

语种：中文

中文关键词：蚝油;贮藏;蚝油品质;风味变化

外文关键词：oyster sauce;storage;oyster sauce quality;flavor changes

中文摘要：为了探究蚝油开盖使用后在不同贮藏温度下的品质与风味变化,该研究对3款蚝油用平皿模拟开盖使用后在25、4℃2种不同贮藏温度下0~80 d进行定时取样,通过感官变化、霉菌总数、品质指标以及风味物质的测定分析,探讨蚝油合适的贮藏温度。结果显示,蚝油开盖使用后在25℃的贮藏环境下,3款蚝油的感官特性在15 d发生了显著变化,霉菌总数、水分、氨基酸态氮、挥发性盐基氮以及总酸含量均显著升高(P<0.05),而蛋白质含量则显著降低(P<0.05),黏度指标亦有所下降。通过电子鼻技术分析,贮藏后的样品与原始样品在风味上存在较大差异。电子舌分析和游离氨基酸测定结果表明,样品的鲜味减弱。相比之下,在4℃的贮藏条件下,3款蚝油的感官特性、霉菌总数及理化指标变化均不显著。电子鼻、电子舌和游离氨基酸的分析结果表明,蚝油风味物质在贮藏过程中有所减少。综合分析表明,不同贮藏温度下蚝油的风味均有所减弱,但4℃贮藏条件相较于25℃贮藏条件更能有效保持蚝油的品质。

外文摘要：To investigate the quality and flavor changes of oyster sauce under different storage temperatures after opening,this study employed flat-plate simulations to monitor three oyster sauce samples over an 80-day period at 25℃and 4℃following opening.Timed sampling was conducted to analyze sensory changes,total mold counts,quality indicators,and flavor compounds in order to determine the optimal storage temperature.Results indicate that at 25℃,three oyster sauces exhibited significant sensory changes by day 15 post-opening,accompanied by marked increases in total mold count,moisture content,amino nitrogen,volatile basic nitrogen,and total acidity(P<0.05),while protein content decreased significantly(P<0.05)and viscosity also declined.Electronic nose analysis revealed notable flavor differences between the stored and original samples.Electronic tongue analysis and free amino acid measurements indicated a reduction in umami flavor in the stored samples.In contrast,all samples stored at 4℃showed no significant changes in sensory characteristics,total mold count,or physicochemical parameters throughout the storage period.Analysis using the electronic nose,electronic tongue,and free amino acid assays indicated a reduction in flavor compounds over time.Comprehensive analysis revealed that the flavor of oyster sauce diminished at both storage temperatures;however,storage at 4℃was more effective in maintaining overall product quality compared to 25℃.