不同卤制加工阶段中食盐添加量对小龙虾尾品质及挥发性风味的影响
TS254.4; 以小龙虾为研究对象,探究生虾、焯水、卤煮、浸泡2h和4 ℃浸泡24h5个阶段不同食盐添加量对小龙虾品质及其挥发性风味的影响.结果表明,L*值随着加工的进行先上升后下降,a*值、b*值均持续上升,但是食盐添加量对于色差影响较小;水分含量随着加工的进行先下降后升高,食盐添加量对其影响较小.随着加工的进行,当食盐添加量为1％、2％、3％时,硬度、弹性、咀嚼性和胶着性均呈现先上升后下降的趋势,食盐添加量为0％时,硬度和咀嚼性均持续上升;所有组别的弹性和内聚性都呈先上升然后无显著变化的趋势.电子鼻检测结果大致可以分为4个部分,生虾与焯水、卤煮、浸泡2 h和4 ℃浸泡24 h阶段,食盐添...
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| Published in | 食品科学 Vol. 45; no. 11; pp. 52 - 60 |
|---|---|
| Main Authors | , , , , , , , , |
| Format | Magazine Article |
| Language | Chinese |
| Published |
农产品加工与转化湖北省重点实验室,湖北武汉 430023%武汉轻工大学食品科学与工程学院,湖北武汉 430023
15.06.2024
湖北小龙虾产业控股集团有限公司,湖北潜江 433100 农产品加工与转化湖北省重点实验室,湖北武汉 430023 武汉轻工大学食品科学与工程学院,湖北武汉 430023 国家小龙虾加工技术研发分中心(潜江),湖北潜江 433100%国家小龙虾加工技术研发分中心(潜江),湖北潜江 433100 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-6630 |
| DOI | 10.7506/spkx1002-6630-20231009-058 |
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| Abstract | TS254.4; 以小龙虾为研究对象,探究生虾、焯水、卤煮、浸泡2h和4 ℃浸泡24h5个阶段不同食盐添加量对小龙虾品质及其挥发性风味的影响.结果表明,L*值随着加工的进行先上升后下降,a*值、b*值均持续上升,但是食盐添加量对于色差影响较小;水分含量随着加工的进行先下降后升高,食盐添加量对其影响较小.随着加工的进行,当食盐添加量为1％、2％、3％时,硬度、弹性、咀嚼性和胶着性均呈现先上升后下降的趋势,食盐添加量为0％时,硬度和咀嚼性均持续上升;所有组别的弹性和内聚性都呈先上升然后无显著变化的趋势.电子鼻检测结果大致可以分为4个部分,生虾与焯水、卤煮、浸泡2 h和4 ℃浸泡24 h阶段,食盐添加量较少和较多组间也有一定的区别.电子舌结果表明,随着盐分含量的增大及加工的进行,小龙虾的咸味、涩味及鲜味有所增加,其他味道变化较小;气相色谱-离子迁移谱分析结果表明,食盐添加量和卤制加工对小龙虾挥发性风味有一定积极的影响,但是食盐添加量过大和加工时间过长对挥发性风味不利.综上所述,食盐添加量及不同的加工阶段对于小龙虾的品质及挥发性风味都会造成影响. |
|---|---|
| AbstractList | TS254.4; 以小龙虾为研究对象,探究生虾、焯水、卤煮、浸泡2h和4 ℃浸泡24h5个阶段不同食盐添加量对小龙虾品质及其挥发性风味的影响.结果表明,L*值随着加工的进行先上升后下降,a*值、b*值均持续上升,但是食盐添加量对于色差影响较小;水分含量随着加工的进行先下降后升高,食盐添加量对其影响较小.随着加工的进行,当食盐添加量为1％、2％、3％时,硬度、弹性、咀嚼性和胶着性均呈现先上升后下降的趋势,食盐添加量为0％时,硬度和咀嚼性均持续上升;所有组别的弹性和内聚性都呈先上升然后无显著变化的趋势.电子鼻检测结果大致可以分为4个部分,生虾与焯水、卤煮、浸泡2 h和4 ℃浸泡24 h阶段,食盐添加量较少和较多组间也有一定的区别.电子舌结果表明,随着盐分含量的增大及加工的进行,小龙虾的咸味、涩味及鲜味有所增加,其他味道变化较小;气相色谱-离子迁移谱分析结果表明,食盐添加量和卤制加工对小龙虾挥发性风味有一定积极的影响,但是食盐添加量过大和加工时间过长对挥发性风味不利.综上所述,食盐添加量及不同的加工阶段对于小龙虾的品质及挥发性风味都会造成影响. |
| Abstract_FL | In this study,the effects of the addition of different amounts of salt(0％,1％,2％and 3％)at five stages of processing:raw shrimp,blanching,marination,soaking for 2 h and soaking at 4 ℃ for 24 h,on the quality and volatile flavor compounds of marinated crayfish were investigated.The results showed that L* values increased and then decreased as the processing stages proceeded,while a* and b* values both continued to increase.But salt addition had little effect on the color difference.Additionally,moisture content decreased and then increased,and was affected little by salt addition.For 1％,2％and 3％salt addition,hardness,elasticity,chewiness and adhesion showed an initial increasing and subsequent decreasing trend.Without salt addition,hardness and chewiness continued to increase.For each group,elasticity and cohesiveness increased and then did not show any significant change.The electronic nose results could be roughly divided into four parts,raw shrimp and blanching,marination,soaking for 2 h,and soaking at 4 ℃ for 24 h.There were also some differences between the less and more salt addition groups.The electronic tongue results showed that as salt addition increased or the processing stages proceeded,saltiness,astringency,and umami taste increased,and other taste attributes changed little.Gas chromatography-ion mobility spectrometry(GC-IMS)analysis showed that salt addition and marination had a positive effect on the volatile flavor of crayfish.However,excessive salt addition and too long processing time were detrimental to volatile flavors.In conclusion,the addition of salt and processing stages can affect the quality and flavor of marinated crayfish. |
| Author | 王海滨 彭利娟 曾璐瑶 王琦 邹圣碧 王子凌 张子豪 劳梦甜 路洪艳 |
| AuthorAffiliation | 武汉轻工大学食品科学与工程学院,湖北武汉 430023;农产品加工与转化湖北省重点实验室,湖北武汉 430023%武汉轻工大学食品科学与工程学院,湖北武汉 430023;农产品加工与转化湖北省重点实验室,湖北武汉 430023;国家小龙虾加工技术研发分中心(潜江),湖北潜江 433100%国家小龙虾加工技术研发分中心(潜江),湖北潜江 433100;湖北小龙虾产业控股集团有限公司,湖北潜江 433100 |
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| Author_FL | WANG Qi WANG Ziling LAO Mengtian ZHANG Zihao PENG Lijuan ZENG Luyao LU Hongyan WANG Haibin ZOU Shengbi |
| Author_FL_xml | – sequence: 1 fullname: WANG Ziling – sequence: 2 fullname: ZHANG Zihao – sequence: 3 fullname: ZENG Luyao – sequence: 4 fullname: LAO Mengtian – sequence: 5 fullname: WANG Haibin – sequence: 6 fullname: WANG Qi – sequence: 7 fullname: PENG Lijuan – sequence: 8 fullname: LU Hongyan – sequence: 9 fullname: ZOU Shengbi |
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| DocumentTitle_FL | Effect of Salt Addition at Different Processing Stages on the Quality and Volatile Flavor Components of Marinated Crayfish Tails |
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| Keywords | 食盐 salt 挥发性风味 加工阶段 crayfish 卤制 小龙虾 marination processing stages 品质 volatile flavor quality |
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| Publisher | 农产品加工与转化湖北省重点实验室,湖北武汉 430023%武汉轻工大学食品科学与工程学院,湖北武汉 430023 湖北小龙虾产业控股集团有限公司,湖北潜江 433100 农产品加工与转化湖北省重点实验室,湖北武汉 430023 武汉轻工大学食品科学与工程学院,湖北武汉 430023 国家小龙虾加工技术研发分中心(潜江),湖北潜江 433100%国家小龙虾加工技术研发分中心(潜江),湖北潜江 433100 |
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| Snippet | TS254.4; 以小龙虾为研究对象,探究生虾、焯水、卤煮、浸泡2h和4 ℃浸泡24h5个阶段不同食盐添加量对小龙虾品质及其挥发性风味的影响.结果表明,L*值随着加工的进行先上升后下... |
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| Title | 不同卤制加工阶段中食盐添加量对小龙虾尾品质及挥发性风味的影响 |
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