卤制小龙虾卤水品质变化规律研究

Study on the Change Rule of Brine Quality for Marinated Crayfish(Procambarus clarkii)

以传统卤制小龙虾使用的卤水为研究对象,取不同卤制次数的卤水为样品,考察卤水中游离氨基酸、呈味核苷酸含量、味精当量及亚硝酸盐残留量在卤制过程中的变化。结果表明:随着卤制次数的增加,卤汤中游离氨基酸、呈味核苷酸及亚硝酸盐都呈现不断上升的趋势,与新鲜卤水相比,第9次卤制卤水中的总游离氨基酸从147.47 mg/100mL上升2986.52 mg/100mL;呈味核苷酸5'-GMP、5'-IMP、和5'-AMP分别从0.31、0.36、0.16 mg/L升高至32.43、397.66、353.56 mg/L;味精当量从0.0096 gMSG/100mL升至10.68 gMSG/100mL;同时,卤水中的亚硝酸盐也不断累积,从0.51 mg/kg增至1.43 mg/kg,但仍低于国家限量标准,处于安全水平。

During the process of traditionally marinating crayfish(Procambarus clarkii),we took batches of brine at different braising times as the samples to determine the effect of braising times on brine quality change via analyzing free amino acid centents,flavor nucleotide centents,nitrite residue and the equivalent umami concentration(EUC)value.The results showed that all the detected indices increased with the increase of braising times.Compared with fresh brine,the total free amino acid centents increased from 147.47 mg/100 mL to 2986.52 mg/100 mL,the flavor nucleotide centents,5'-GMP,5'-IMP and 5'-AMP increased from 0.31,0.36 and 0.16 mg/L to 32.43,397.66 and 353.56 mg/L,respectively;the EUC value increased from 0.0096 gMSG/100mL to 10.68 gMSG/100mL,and the nitrite residue increased from 0.51 mg/kg to 1.43 mg/kg in the brine at the ninth braising time,but it was still safely below the national limited standard.