蒸制中华绒螯蟹可食部位在冷藏过程中腥味变化分析

Analysis of Fishy Odor Variations in Edible Parts of Steamed Chinese Mitten Crab during Cold Storage

为分析蒸制中华绒螯蟹可食部位在冷藏过程中腥味物质变化。通过对4℃冷藏0、1、3、5 d蒸制的中华绒螯蟹体肉、肝胰腺和性腺分别进行腥味评价、电子鼻分析气味轮廓,顶空-固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)进行挥发性成分分析。结果表明,在腥味评价中,经冷藏后3个可食部位腥味均明显增加;电子鼻分析显示在第3 d有明显的轮廓区分;经4℃冷藏0、1、3、5 d的体肉中分别检测到44、45、50、54种挥发性物质,肝胰腺中分别检测到52、61、62、57种挥发性物质,性腺中分别检测到37、45、52、58种挥发性物质。蒸制中华绒螯蟹可食部位随着冷藏时间的增加,挥发性物质总量明显增加;对腥味有贡献的己醛、庚醛、壬醛、(E)-2-辛烯醛、1-辛烯-3-醇各总量也随之增加,且都在第3 d时出现明显的差异性,说明第3 d腥味明显增强。根据OAV(odor activity value,气味活性值)值方法得出在冷藏过程中对中华绒螯蟹腥味贡献程度肝胰腺>性腺>蟹肉。

To analyze fishy odor variations in edible parts of steamed Chinese mitten crab (Eriocheir sinensis) during cold storage.Fishy odor evaluation and principal component analysis (PCA) of odor profile,the key odor-active compounds were analyzed by HS-SPME-GC-MS,the odor components of steamed Chinese mitten crab abdominal meat,hepatopancreas and gonads were stored at 4 ℃ for 0,1,3 and 5 d.The results showed that in the fishy odor evaluation,fishy odor of the three edible parts increased significantly after cold storage,the electronic nose analysis showed a clear outline on the 3rd day,it was refrigerated for 0,1,3,and 5 d at 4 ℃.44,45,50,and 54 volatile compounds were detected in abdominal meat.52,61,62,and57 volatile compounds were detected in hepatopancreas and 37,45,52,and 58 volatile compounds were detected in gonads.The total amount of odor compounds in the three edible parts of steamed Chinese mitten crabs increased with increasing refrigerated time.The total amount of hexanal,heptanal,nonanal,(E)-2-octenal,and 1-octen-3-ol contributing to the fishy odor also increased and all of them showed significant differences on the 3rd day,the fishy odor increased significantly on the 3rd day.According to the OAV (odor activity value) value method,the degree of contribution to the odor of Chinese mitten crab during cold storage as follows hepatopancreas > gonads > abdominal meat.