不同热加工方式熟化对克氏原螯虾理化性质和风味的影响

Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish(Procambarus clarkia)

通过电子鼻和电子舌及气相色谱-质谱等技术分析油炸(90、120、150、180s)、空气炸(5、10、15、20min)和沸水煮(150s)熟化后克氏原螯虾虾肉中的风味差异。结合不同热加工方式熟化虾肉后理化指标(基础成分、质构、色度、硫代巴比妥酸反应物值)的测定结果,综合评价虾肉品质的变化。结果表明:电子鼻、电子舌能够很好地区分不同热加工方式熟化的虾肉,且随着热加工时间的延长,在主成分分析图中区域划分越明显;在新鲜虾肉和沸水煮虾肉内分别检测出8、16种风味物质,在油炸虾肉内检测出18、18、16、19种风味物质,而在空气炸虾肉内检测出19、20、20、16种风味物质,空气炸虾肉中吡嗪类化合物含量显著高于其他2种热加工方式;随着热加工时间的延长,虾肉内水分含量均逐渐降低,油炸和空气炸虾肉内脂肪含量和硬度逐渐上升,而弹性呈先上升后降低的趋势;不同热加工方式熟化虾肉的品质不一,结合感官鉴定结果,综合分析空气炸15min的虾肉品质最佳。

The flavor differences of crawfish meat cooked by three different methods,namely,deep frying(90,120,150,and 180 s),air frying(5,10,15 and 20 min)and boiling(150 s)were analyzed by electronic nose,electronic tongue and gas chromatography-mass spectrometry(GC-MS).The quality changes of cooked crawfish meat were evaluated in terms of physicochemical indicators such as basic chemical composition,texture,color,thiobarbituric acid reactive substances(TBARs)value.The results showed that the electronic nose and electronic tongue could well distinguish crawfish meat cooked by different methods,and principal component analysis(PCA)showed a clearer discrimination crawfish meat with increased cooking time.Eight and 16 flavor substances were detected in fresh and boiled crawfish meat,respectively;18,18,16,and 19 in deep fried crawfish meat,respectively;and 19,20,20,and 16 in air fried crawfish meat,respectively.Pyrazines were significantly more abundant in air fried crawfish meat than in crawfish meat cooked by the other two methods.With cooking time,the moisture content in crawfish meat gradually decreased,the fat content and hardness in deep-fried and air-fried crawfish meat gradually increased,and the springiness increased first and then decreased.The quality of cooked crawfish meat varied among different cooking methods,and the sensory evaluation results showed that the quality of crawfish meat air fried for 15 min was best.