南极磷虾虾糜热加工过程中的风味变化

Flavor Changes of Antarctic Krill Shrimp Surimi during Thermal Processing

为研究南极磷虾虾糜在热加工过程中的风味变化,采用蒸煮、烘炒热加工方式对南极磷虾虾糜进行处理,通过电子鼻和顶空固相微萃取-气相色谱-质谱联用技术,研究未经热处理的生南极磷虾虾糜和经热加工处理后的南极磷虾虾糜及其蒸煮液的挥发性风味物质。结果表明:热加工处理后,南极磷虾虾糜的风味发生了明显变化。其中,青草味、肥皂味、脂肪味、刺激性风味骤减,烘炒处理还产生烘烤香味和肉香味风味物质。生南极磷虾虾糜、蒸煮南极磷虾虾糜、南极磷虾虾糜蒸煮液和烘炒南极磷虾虾糜的样品中分别检测出32、29、34和55种挥发性物质。研究表明,热加工处理后,南极磷虾中总的挥发性成分呈现明显增多趋势,肥皂味、脂肪味、苦味、刺激性气味去除,烘烤香味、肉香味及腥味增加。

The study focused on the mechanism of flavor formation of Antarctic krill shrimp and hot processed Antarctic krill shrimp and their cooking fluids.The volatile components of Antarctic krill surimi（ A）,Antarctic krill surimi（ B）,cooking liquor（ C） and Antarctic krill shrimp minced fried minced shrimp krill（ D） samples were analyzed by electronic nose and headspace solid phase micro extraction coupled with gas chromatography-mass spectrometry. The experimental results showed that the flavor of hot processed made the flavor of Antarctic krill shrimp changed significantly,grass flavor,soapy flavor,fat flavor,stimulating flavor decreased sharply,then roasted processing produced roasted flavor and meat flavor. By GC-MS,the total species of volatile flavor compounds from 4 samples were detected 32,29,34 and 55,respectively.After thermal processing,the flavors such as soap,fat,and bitterness were removed,and flavors such as baking aroma,meat aroma,and meal flavor increased.