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当前位置: 首页 > 文章 > 熟制与贮藏对凡纳滨对虾挥发性成分的影响 水产学报 2017 (6) 971-983
Position: Home > Articles > Effects of cooking and storage on the volatile compounds of Litopenaeus vannamei Journal of Fisheries of China 2017 (6) 971-983

熟制与贮藏对凡纳滨对虾挥发性成分的影响

作  者：
段秀霞;施文正;汪之和;王锡昌;江敏
单  位：
上海海洋大学水产与生命学院;上海海洋大学食品学院;上海水产品加工及贮藏工程技术研究中心
关键词：
凡纳滨对虾;熟制;贮藏;气相色谱—质谱联用;挥发性成分;气味活度值
摘  要：
为研究熟制与贮藏对凡纳滨对虾挥发性成分的影响,采用电子鼻及固相微萃取—气相色谱—质谱联用技术分析虾肉的挥发性成分,并采用相对气味活度值和感官评定法评价虾肉风味的变化。结果显示,熟制与贮藏对虾肉中的挥发性成分影响显著。凡纳滨对虾生虾、熟虾、熟虾冷却、熟虾冷却过夜及二次熟制虾分别被检出50、68、63、49和41种挥发性成分。二次熟制后,虾肉中的挥发性成分有所减少,感官上虾的特征鲜香气也略微减弱;一次熟制对虾肉的风味影响不大。生虾肉中检测出的挥发性成分如壬醛和癸醛等对风味有显著性影响;熟虾肉中检测出壬醛、癸醛和十四醛等;二次熟制的虾肉中检测出对风味影响较大的挥发性成分主要是十八醛、二丁基羟基甲苯等。熟虾经过夜(4°C)放置后,其中检测出的挥发性成分种类和总量均减少,但总量差异不显著。研究表明,熟制可显著增加挥发性风味成分种类和总量,二次熟制与一次熟制相比,凡纳滨对虾的关键风味物质种类和含量显著降低;熟虾冷却后4°C贮藏12 h风味差异不显著。
译  名：
Effects of cooking and storage on the volatile compounds of Litopenaeus vannamei
作  者：
DUAN Xiuxia;SHI Wenzheng;WANG Zhihe;WANG Xichang;JIANG Min;College of Food Science and Technology,Shanghai Ocean University;Shanghai Engineering Research Center of Aquatic-product Processing & Preservation;College of Fisheries and Life Science,Shanghai Ocean University;
关键词：
Litopenaeus vannamei;;cooked;;stored;;gas chromatography-mass spectrometry;;volatile compounds;;odor activity value
摘  要：
To investigate the effects of cooking and storage on the volatile compounds of white shrimp(Litopenaeus vannamei), the electronic nose(E-nose) and headspace solid phase micro-extraction gas chromatography-mass spectrometry(HS-SPME-GC-MS) were used to analyze the volatile compounds in shrimp meat. The relative odor activity value(ROAV) and sensory evaluation methods were used to evaluate flavor change of shrimp meat. The results of E-nose showed that the effects of cooked and stored treatments were highly remarkable on the volatile compounds of white shrimp. According to GC-MS analysis, 50, 68, 63, 49 and 41 volatile compounds were detected in shrimp meat with raw shrimp, cooked shrimp, cooked shrimp cooled, cooked shrimp after placing at 4 °C overnight, and twice-cooked shrimp, respectively. After twice-cooking, the key flavor substances were slightly weakened and fresh aroma also decreased slightly in the shrimp meat. However, the first cooked had little effect on shrimp flavor. The raw shrimp meat were detected nonanal and decanal, which had a significant impact on flavor. Cooked shrimp were detected nonanal, decanal, tetradecanal and others. The twicecooked shrimp meat were detected octadecanal, and butylated hydroxytoluene, which had a greater impact on flavor. The detected types and contents of volatile compounds were reduced in the cooked shrimp after storing, but the total difference was not significant. The results showed that the types and contents of volatile compounds of the twice-cooked shrimp could be significantly increased, and the key flavor kinds and contents of L. vannamei were also significantly lower than those first cooked shrimp. The flavor difference of cooked shrimp was not significant at 4 °C for 12 h storage.

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