摘要
牡蛎是世界上第一大养殖贝类,也是我国大宗的水产品。挥发性风味成分对牡蛎产品的品质有重要影响。因此,该文对牡蛎生鲜、贮藏、加工(热处理、干制处理和超高压处理)和酶解过程中挥发性风味成分的分离鉴定,以及牡蛎肉和酶解液脱腥过程中风味化合物的变化进行综述。以期为牡蛎产品品质提升提供理论基础,促进牡蛎资源在食品中的应用。
Oyster is the most cultured shellfish worldwide and is a high volume seafood product within China.Volatile flavor components have a strong impact on oyster product quality.Here,volatile flavor components were separated and identified in fresh oysters,during each step of processing(heat treatment,drying treatment and ultra-high pressure treatment)and after various periods of storage.The effects of enzymatic hydrolysis,and changes in flavor compound profile due to deodorization of oyster meat and enzymatic hydrolysate were also as-sessed to provide a theoretical basis for oyster product quality improvement and promote the expanded applica-tion of oyster products in the food industry.
作者
杨昭
梁瑞进
何春兰
曾琳琦
莫观连
李晓娜
YANG Zhao;LIANG Rui-jin;HE Chun-lan;ZENG Lin-qi;MO Guan-lian;LI Xiao-na(Department of Food Science,Guangdong Food and Drug Vocational College,Guangzhou 510520,Guangdong,China;Department of Medical Devices,Guangdong Food and Drug Vocational College,Guangzhou 510520,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第11期196-203,共8页
Food Research and Development
基金
2020年广东省科技创新战略专项资金(“攀登计划”专项资金)项目(pdjh2020a1005)
广东高校省级重点平台和重大科研项目-青年创新人才项目(2018GkQNCX132)
广东食品药品职业学院自然科学研究项目-自然科学一般项目(2018ZR021)。
关键词
牡蛎
挥发性风味成分
贮藏
加工
研究进展
oyster
volatile flavor components
storage
processing
research progress
