海水净化过程中球等鞭金藻对硬壳蛤风味品质的影响

The Effects Microalgae Isochrvsis galbana on the Flavor and Quality of Mercenaria mercenaria(Linnaeus,1758)During Depuration of Sea Water

为了探究微藻在贝类净化中的作用,以及净化处理对贝类风味成分的影响,本研究以球等鞭金藻作为净化贝类的食物来源,通过多元统计及判别分析,对比添加球等鞭金藻净化前后贝肉挥发性成分的变化。结果表明,净化后贝类中绝大多数特征性风味成分含量增加,如醛、醇、酯、酮类化合物;其中含量增加最明显的风味成分是具有黄油、肉香的酮类;而部分具有刺激性气味的苯的同系物含量显著下降(P<0.05),如1,2,4-三甲基苯等。判别分析结果表明,与传统海水净化相比,球等鞭金藻净化对贝类风味的改善效果更明显。本研究结果为微藻在贝类净化产业中的应用提供了一定的理论基础。

In order to explore the role of microalgae in shellfish depuration,and the effect of depuration on the shellfish aroma profile.Isochrysis galbana was added as shellfish feedings,and volatile compounds profile of depurated and untreated samples were compared by multivariate statistical analysis.The results indicated that most characteristic volatile compounds including ketones,alcohols,and aldehydes increased after depuration,among which ketones with butter-like and meaty odor increased most significantly.While some off-odor compounds such as benzene decreased dramatically including 1,2,4-trimethylbenzene and so on.According to the result of discriminant analysis,depuration with Isochrysis galbana had better performance on sensory quality improvement compared with seawater depuration.This research provides theoretical base for the application of microalgae in shellfish depuration industry.