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Effects of the two sterilization methods on physicochemical properties and volatile flavor compounds of ready-to-eat Procambarus clarkii#br#

  

  • Online:2018-08-02 Published:2018-06-20

两种杀菌方式对即食小龙虾理化性质及挥发性风味物质的影响

葛孟甜1，李正荣2，赖年悦3，林琳1，姜绍通1，陆剑锋1   

  1. （1 合肥工业大学食品科学与工程学院，安徽 合肥 230009；
    2 安徽省农业科学研究院水产研究所，安徽 合肥 230001；
    3 合肥市畜牧水产技术推广中心，安徽 合肥 231000）
  • 通讯作者: 陆剑锋（1976－），男，博士，教授，主要从事水产品加工及综合利用研究。E-mail：lujf@sibs.ac.cn
  • 作者简介:葛孟甜（1994－），女，硕士，主要从事虾蟹加工及保鲜研究。E-mail：845725791@qq.com
  • 基金资助:
    国家虾蟹产业技术体系专项资金（CARS-48）；安徽省水产产业技术体系项目（皖农科[2016]84号）

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Abstract: To develop deep-processed products based on Procambarus clarkii, the effects of the two sterilization methods on the physicochemical properties of ready-to-eat Procambarus clarkii, such as amino acid nutritional quality, texture characteristics and sensory evaluation, were studied, and the volatile flavor compounds were analyzed using headspace-solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the amino acid nutritional quality, texture characteristics and sensory evaluation of the ready-to-eat Procambarus clarkii treated with pasteurization were better than those of the high-temperature and high-pressure sterilization group, which could better cater to consumer's taste. 41 and 44 kinds of volatile flavor compounds were identified from the ready-to-eat Procambarus clarkii treated with pasteurization and the ready-to-eat Procambarus treated with high temperature-high pressure sterilization, respectively. The alcohols, ethers and esters in the ready-to-eat Procambarus clarkii treated with pasteurization were significantly higher (P < 0.05) than those of the ready-to-eat Procambarus treated with high temperature-high pressure sterilization, which might be the main reason for the difference in flavors between the ready-to-eat Procambarus treated with the two sterilization methods. In conclusion, it was found that the ready-to-eat Procambarus clarkii treated with pasteurization was better in quality, which had abundant nutrients, fresh and tender meat, and strong flavors. 

Key words: Procambarus clarkii, amino acid, nutritional quality, texture characteristics, sensory evaluation, volatile flavor compounds

摘要： 为了开发基于小龙虾的深加工产品，本试验以即食小龙虾为对象，研究两种杀菌方式对小龙虾氨基酸营养品质、质构特性、感官评价等理化性质的影响，并对其挥发性风味物质进行顶空固相微萃取气相色谱质谱（HS-SPME-GC-MS）联用分析。结果显示：巴氏杀菌处理的即食小龙虾氨基酸营养品质、质构特性及感官质量均优于高温高压杀菌组，更能迎合消费者的口味；巴氏杀菌和高温高压杀菌的即食小龙虾分别检测出41和44种挥发性风味物质；巴氏杀菌处理的即食小龙虾的醇类、醚类和酯类物质显著高于（P＜0.05）高温高压杀菌组，这可能是两者风味差异的主要原因。总之，采用巴氏杀菌处理的即食小龙虾品质更好，营养丰富，肉质鲜嫩，香味浓郁。

关键词: 小龙虾, 氨基酸, 营养品质, 质构特性, 感官评价, 挥发性风味物质