摘要
以干制南美白对虾为研究对象,主要探究在加速贮藏条件下其肌原纤维蛋白氧化、呈味物质以及滋味的变化情况,并进行相关性分析。结果表明,在贮藏过程中干制南美白对虾的颜色逐渐变成暗褐色;肌原纤维蛋白总巯基含量下降、羰基含量和表面疏水性增加,肌原纤维蛋白氧化程度增加;干制虾中次黄苷酸和呈鲜味游离氨基酸含量呈现出先上升后下降的趋势,而甜菜碱、甜味游离氨基酸以及总游离氨基酸含量逐渐下降。通过电子舌表征干制南美白对虾滋味变化,发现其鲜味和甜味强度降低,苦味强度增加,咸味强度无明显变化,丰富度先增加后降低。对蛋白氧化和滋味指标进行相关性分析,发现干制南美白对虾蛋白氧化程度与电子舌表征的苦味强度呈正相关,与电子舌表征的鲜味、甜味、咸味强度和丰富度呈负相关。表明短期内贮藏的干制南美白对虾滋味变化差别不大,但随贮藏时间的延长,其外观色泽劣变、肌原纤维蛋白氧化加剧、滋味品质下降,本研究为调控南美白对虾贮藏品质提供理论和数据依据。
In this study,the changes in myofibrillar protein oxidation,taste substance and taste characteristics of dried Penaeus vannamei were investigated under accelerated storage conditions,and a correlation analysis was carried out between myofibrillar protein oxidation and taste characteristics.As a result,the color of dried Penaeus vannamei gradually changed to dark brown,the content of total sulfhydryl group decreased,and the carbonyl group content and surface hydrophobicity increased,which indicated increased degree of oxidation of myofibril protein.The content of inosine monphosphate and umami free amino acids in dried shrimp showed a trend of first increasing and then decreasing,while the contents of sweet free amino acids and total free amino acids decreased gradually.The electronic tongue was used to characterize the taste change of dried Penaeus vannamei,and it was found that the umami and sweetness intensity of dried Penaeus vannamei decreased,the bitterness intensity increased,but the saltiness intensity did not obvious change.The richness first increased and then decreased.The correlation analysis between protein oxidation and taste indexes showed that the degree of protein oxidation of dried Penaeus vannamei was positively correlated with the bitterness intensity,and negatively correlated with the umami,sweetness,saltiness intensity and richness.These results showed that there was no significant difference in the taste of dried white shrimp during short-term storage,but with the extension of storage time,the appearance and color deteriorated,the oxidation of myofibrillar protein increased,and the taste quality decreased.The findings from this study provide a theoretical and data basis for regulating the storage quality of white shrimp.
作者
岳宜静
臧明伍
刘海杰
成晓瑜
赵欣
王乐
YUE Yijing;ZANG Mingwu;LIU Haijie;CHENG Xiaoyu;ZHAO Xin;WANG Le(China Meat Research Center,Beijing Academy of Food Sciences,Beijing Key Laboratory of Meat Processing Technology,Beijing 100068,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第19期180-189,共10页
Food Science
基金
“十三五”国家重点研发计划重点专项(2018YFD0901005)。
关键词
南美白对虾
干制
肌原纤维蛋白氧化
滋味
贮藏过程
Penaeus vannamei
dring technology
myofibrillar protein oxidation
taste
storage process