摘要
以虾头和虾壳为原料酿制虾油,采用感官评定、氨态氮(AAN)、挥发性盐基氮(TVBN)、5-羟甲基糠醛(5-HMF)、游离氨基酸、挥发性气体成分等指标,研究了酿制过程中pH值对虾油风味成分形成的影响。结果表明,pH值越高,氨态氮、挥发性盐基氮和5-羟甲基糠醛的含量均越高;不同pH值样品的颜色、口感、鲜味、酱香和虾腥味对样品的总体风味贡献比较大;自然pH值更有利于鲜味和甜味氨基酸的生成;pH值偏低易于提高鲜味氨基酸及甜味氨基酸的含量,同时也易导致产品产生较多1-氢-吲哚,从而影响产品风味;pH值偏高有利于提高苦味氨基酸的含量,影响产品的风味和口感,但同时能降低产品中吲哚类物质的含量。综上,呈味氨基酸、吡嗪类、醛类、吲哚类和醇类对样品的总体风味贡献比较大。
In this paper,shrimp waste is used as raw material to ferment shrimp sauce. AAN,TVBN and 5-HMF,free amino acids and volatile flavor components in combination with sensory evaluation are adopted to study the influence of different pH values on the formation of flavor ingredients in the fermentation. Results show that lower pH favored to produce more delicious and sweet amino acids,meanwhile,more 1-hydrogen indole,which is odoriferous,is formed. Higher pH favored to produce more bitter amino acids,and meanwhile,less 1-hydrogen indole is formed. In general,amino acids,pyrazines,aldehydes,indoles and alcohols contribute much to the flavor of shrimp sauce.
出处
《农产品加工》
2016年第6期7-12,共6页
Farm Products Processing
关键词
虾油
风味成分
PH值
影响
shrimp sauce
flavour ingredients
pH value
influence
