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中国精品科技期刊2020
黄晓岚,雷佳佳,黄万一,等. 不同热加工方式对小龙虾虾黄理化特性、挥发性风味物质和感官品质的影响[J]. 食品工业科技,2024,45(15):1−11. doi: 10.13386/j.issn1002-0306.2023100009.
引用本文: 黄晓岚,雷佳佳,黄万一,等. 不同热加工方式对小龙虾虾黄理化特性、挥发性风味物质和感官品质的影响[J]. 食品工业科技,2024,45(15):1−11. doi: 10.13386/j.issn1002-0306.2023100009.
HUANG Xiaolan, LEI Jiajia, HUANG Wanyi, et al. Effects of Different Thermal Processing Methods on the Physicochemical Properties, Volatile Flavor Substances and Sensory Quality of Crayfish Hepatopancreas[J]. Science and Technology of Food Industry, 2024, 45(15): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100009.
Citation: HUANG Xiaolan, LEI Jiajia, HUANG Wanyi, et al. Effects of Different Thermal Processing Methods on the Physicochemical Properties, Volatile Flavor Substances and Sensory Quality of Crayfish Hepatopancreas[J]. Science and Technology of Food Industry, 2024, 45(15): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100009.

不同热加工方式对小龙虾虾黄理化特性、挥发性风味物质和感官品质的影响

Effects of Different Thermal Processing Methods on the Physicochemical Properties, Volatile Flavor Substances and Sensory Quality of Crayfish Hepatopancreas

  • 摘要: 本文通过分析三种常见的小龙虾虾黄热加工方式(水煮、汽蒸、油炸),研究了其色泽、营养成分、脂肪酸、挥发性盐基氮(TVB-N)和脂质氧化等方面理化指标,运用电子舌、电子鼻和气相色谱-离子迁移谱(GC-IMS)等技术并结合感官评价,评估了不同热加工方式对虾黄理化特性、挥发性风味物质和感官品质的影响。结果表明:与新鲜虾黄相比,经3种不同热加工后虾黄的理化特性和挥发性风味物质都发生了较为显著的变化,同时各组间也存在差异。热加工各组虾黄的a*值、b*值和L*值均升高,油炸组最显著;总脂肪酸和主要组成脂肪酸含量都有所降低,其中油炸组降低最多;水煮组较好地保留了EPA+DHA;TVB-N值和TBARS值都有所升高,其中油炸组最为明显。电子舌分析发现经热加工后虾黄的滋味中均为鲜味最为突出且带咸香味。电子鼻分析显示热加工前后虾黄气味特征有明显不同,油炸组气味变化最大。采用GC-IMS测定共检测出28种挥发性风味物质,物质种类和数量均以醛类和酯类为主。其中,油炸组挥发性物质含量最高,汽蒸组次之,水煮组最少。感官评价结果表明,油炸组具有较高的气味值、色泽值和口感值,综合评分最高,水煮组和汽蒸组稍低且接近。综上所述,水煮组因受热发生氧化的程度相对最低,风味方面更多保持了新鲜样品的特征,而油炸组受热发生氧化的程度最高,但同时风味物质也变得最为丰富,大众喜爱度更高。该研究内容可为生产中优化小龙虾加工利用提供参考。

     

    Abstract: This study investigated the effects of three common thermal processing methods (boiling, steaming, and frying) on the color, nutritional composition, fatty acid profile, volatile base nitrogen (TVB-N), and fat oxidation of crayfish hepatopancreas. Electronic tongue, electronic nose, and gas chromatography-ion mobility spectrometry (GC-IMS) techniques combined with sensory evaluation were applied to evaluate the effects of different thermal processing methods on the physicochemical properties, volatile flavor substances, and sensory quality of crayfish hepatopancreas. The results revealed that, in comparison to fresh hepatopancreas, significant changes in physicochemical properties and volatile flavor compounds were observed after undergoing these three distinct thermal processing methods, with notable variations among the groups. The redness (a*), yellowness (b*), and brightness (L*) values of crayfish hepatopancreas in thermal processing groups were increased, and the frying group was the most significant. Total fatty acids and major fatty acid components decreased, most prominently in the frying group. The steaming group demonstrated better preservation of EPA+DHA. TVB-N and thiobarbituric acid reactive substances (TBARS) were increased, especially in the frying group. Electronic tongue analysis revealed that a prominent umami taste with a hint of saltiness was prevalent in all thermally processed hepatopancreas. Electronic nose analysis showed noticeable differences in aroma characteristics before and after thermal processing, with the frying group displaying the most significant changes. A total of 28 volatile substances were identified by GC-IMS. The number and content of substances were mainly aldehydes and esters. The content of volatile substances in the frying group was the highest, followed by the steaming group, and the boiling group was the least. Sensory evaluations indicated that the frying group with higher aroma, color, and taste scores got the highest overall rating score, and the boiling and steaming groups scored slightly lower and were close. Therefore, the boiling group exhibited the lowest degree of oxidative changes due to heat treatment and retained more characteristics of fresh samples, and the frying group experienced the highest level of heat-induced oxidative changes, resulting in the richest flavor profile and a higher degree of popularity. This research provides valuable insights for optimizing crayfish processing in the industry.

     

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