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[1]步营.两种浓缩方式对扇贝蒸煮液色泽及挥发性风味物质的影响[J].中国调味品,2019,(12):12-17.
 Effect of different concentration methods on flavor and color of scallop liquid[J].CHINA CONDIMENT,2019,(12):12-17.
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两种浓缩方式对扇贝蒸煮液色泽及挥发性风味物质的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年12期
页码:
12-17
栏目:
出版日期:
2019-12-20

文章信息/Info

Title:
Effect of different concentration methods on flavor and color of scallop liquid
作者:
步营
文献标志码:
A
摘要:
本文以扇贝产品加工过程中的蒸煮液为研究对象,借助色差仪、电子鼻、顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)等研究手段,研究了不同加热浓缩方式对扇贝蒸煮液色泽、特征风味成分的影响。结果表明:对照组、加热浓缩和真空浓缩各组间亮度、红度、黄度值差异显著(p<0.05),总色差(ΔEab)均大于6;真空浓缩组氨基酸态氮和总酸含量均较高于加热浓缩组;对照组、加热浓缩和真空浓缩组的挥发性成分组成和种类各不相同,分别得到8、24及15种挥发性风味物质,且挥发性风味分别以酯类、醛类物质和含氮化合物为主,总量分别占16.06%、12.11%和29.17%。
Abstract:
The cooking liquid of scallop was studied in this paper, the influence of different heating concentration methods on the color and characteristic flavor components of scallop cooking liquid was studied by colorimeter, electronic nose, headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the values of L*, a* and b* were significantly different among the control, heating concentration and vacuum concentration group (p < 0.05). ΔEab of heating concentration and vacuum concentration group were both greater than 6. The contents of amino acid nitrogen and total acid in the vacuum concentration group were higher than those in the heating concentration group. The composition and species of volatile components were different in the three groups. 8, 24 and 15 volatile flavor substances were obtained from the control, heating concentration and vacuum concentration group, and the volatile flavors were mainly esters, aldehydes and nitrogenous compounds, accounting for 16.06%, 12.11% and 29.17%, respectively.
更新日期/Last Update: 2020-09-08
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