文献类型：期刊文献

中文题名：真空烫漂处理对牡蛎肉腥味成分的影响

英文题名：Effect of vacuum blanching on volatile compounds oyster meat

作者：李龙飞[1];秦小明[1];周翠平[1];王晓谦[1];张任[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524088

年份：2015

卷号：36

期号：13

起止页码：103

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2014、北大核心、CSCD_E2015_2016、CSCD

基金：现代农业产业技术体系建设专项资金资助(CARS-48-07B);广东省科技厅(2010B020201014);国家星火计划十二五重大与重点项目

语种：中文

中文关键词：牡蛎肉;真空脱腥;挥发性成分;GC-MS

外文关键词：oyster meat; vacuum deodorization ; volatile compounds ; GC- MS

中文摘要：以感官评定为指标,采用热烫和真空脱腥相结合的方法对香港牡蛎肉进行脱腥实验,应用顶空-固相萃取和气质联用技术对脱腥前后牡蛎肉中的挥发性成分组成、含量进行分析。结果显示,在温度为80℃,时间为3min,真空度为0.07MPa的条件下进行脱腥处理,牡蛎肉中的腥味物质总数由脱腥前的12种降至10种,相对含量由19.18%降至15.19%,腥味脱除率达到了20.8%,能够较好的达到脱除牡蛎肉腥味的目的,同时呋喃类物质的增加能够提升牡蛎的肉香味。研究表明,采用热烫及真空的方法对牡蛎肉进行脱腥,能够降低牡蛎肉中的腥味成分,是一种较为有效的腥味脱除方法。

外文摘要：The blanching and vacuum were used for deodorizing the oyster meat with sensory evaluation as analysis index.The volatile compounds were determined by headspace- solid phase microextraction （ HS- SPME） coupled with gas chromatography-mass spectrometry （GC- MS）. The results showed that optimum conditions of dedorization were temperature 80℃, time 3min and the vacuum degree O.07MPa.After deodorization, the flavour components of oyster meat decreased from 12 kinds to 10 kinds,the relative content decreased from 19.18% to 15.19% ,the odor removal rate reached 20.8%.1t showed this method could better removed the flavour components of oyster and the oyster meat flavour increased for furans increased.This study showed that the flavour components of oyster meat can be better removed by the method of blanching and vacuum.