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当前位置: 首页 > 文章 > 低值虾发酵制备传统虾酱风味的综合分析与比较 食品科学 2016,37 (2) 121-127
Position: Home > Articles > Comprehensive Analysis and Comparison of the Flavor of Traditional Fermented Shrimp Paste Produced from Trash Shrimp FOOD SCIENCE 2016,37 (2) 121-127

低值虾发酵制备传统虾酱风味的综合分析与比较

作  者：
吴帅;杨锡洪;解万翠;吉宏武;刘书成
单  位：
广东海洋大学食品科技学院
关键词：
虾酱;风味;氨基酸;固相微萃取-气相色谱-质谱;电子鼻
摘  要：
为研究虾酱的工艺、营养及风味特色,探讨中国传统发酵调味料的产业化。以低值虾为原料,模拟传统虾酱工艺,在恒温40℃条件下自然发酵42 d。然后与市售产品(S1、S2)相对照,检测了产品发酵过程中的游离氨基酸、固相微萃取-气相色谱-质谱挥发性风味成分及变化,同时以感官品评结合电子鼻对风味特点进行综合分析与比较。结果表明,游离氨基酸总量从发酵开始到结束由2 590 mg/100 m L增加到7 826 mg/100 m L;鉴定了3种虾酱中的主要挥发性风味成分:自制虾酱53种、S1 62种、S2 62种。发酵过程中醛类和吡嗪类化合物相对含量分别由0.62%、1.73%增加到了10.92%、8.48%,胺类和醇类相对含量则分别由77.4%、12.3%降低到了13.35%、6.75%,增加及下降均较显著(P<0.05);电子鼻检测发现自制虾酱与S2相似度最高,这与感官品评的结果一致。感官评价结合氨基酸分析、固相微萃取-气相色谱-质谱和电子鼻技术,综合评价了传统水产发酵调味品虾酱的风味。
译  名：
Comprehensive Analysis and Comparison of the Flavor of Traditional Fermented Shrimp Paste Produced from Trash Shrimp
作  者：
WU Shuai;YANG Xihong;XIE Wancui;JI Hongwu;LIU Shucheng;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology,Guangdong Ocean University;College of Chemistry and Molecular Engineering,Qingdao University of Science and Technology;College of Chemical Engineering,Qingdao University of Science and Technology;
关键词：
shrimp paste;;flavor compounds;;amino acid;;solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS);;electronic nose
摘  要：
This study aimed to explore the industrialization of traditional Chinese fermented shrimp paste the traditional fermentation process, i.e., natural fermentation for 42 days at a constant temperature of 40 ℃. Variations in free amino acid composition and volatile flavor composition during the fermentation process were detected using amino acid analyzer and solid-phase micro-extraction combined with gas chromatography(SPME-GC-MS), respectively. Sensory evaluation in combination with electronic nose(E-nose) was employed for comprehensive analysis and comparison of its flavor characteristics with those of two commercial shrimp pastes(S1 and S2). It was found that the total content of free amino acids in the traditional shrimp paste was increased from 2 590 to 7 826 mg/100 m L over the entire fermentation process; and the contents of aldehyde and pyrazine compounds were increased significantly from 0.62% to 10.92%, and from 1.73%to 8.48%, respectively, whereas the contents of amine and alcohol were significantly decreased from 77.4% to 13.35%, and from 12.3% to 6.75%, respectively(P < 0.05). E-nose revealed the highest similarity in sensory flavor between the laboratory-produced shrimp paste and the commercial sample S2, which was consistent with the results of sensory evaluation. In addition, the combination of sensory evaluation, SPME-GC-MS and electronic nose can provide a good method for monitoring changes in the flavor characteristics of shrimp paste during the fermentation process.

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