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在冷藏期间,真空包装的制中国小 (Eriocheir sinensis) 的风味质量发生变化

Miaoyiqing Xu¹, Yuyao Shi¹, Yulong Zhao¹

¹College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China.

Food research international (Ottawa, Ont.)

|January 8, 2025

概括

冷藏会降低中国手套的质量,感觉得分下降,15天后出现异味. 关键的风味化合物,如氨酸和氨酸单酸盐减少,影响味道,导致苦味.

科学领域:

食品科学食品科学食品科学
海产品质量评估海产品质量评估
冷链管理冷链管理

背景情况:

制的中国手套 (Eriocheir sinensis) 很受欢迎,但在冷藏期间容易降低质量.
了解感觉,味道和气味的变化对于保持产品质量至关重要.

研究的目的:

为了研究在4°C冷藏期间制的中国手套的质量变化模式.
将感官属性与化学指标相关联,并确定负责质量恶化的关键化合物.

主要方法:

在内脏和腹肌中对总挥发性基本 (TVB-N) 的感官评估和测量.
味道分析,包括氨基酸 (氨酸) 和核酸 (氨酸单酸) 的分析.
气相色谱-离子移动谱 (GC-IMS) 用于气味分析,识别化物和.

主要成果:

储存15天后,感官评分显著下降,与TVB-N水平超过25毫克N/100克的水平一致.
氨酸和氨酸单酸盐的减少有助于失去乌玛米味道.
苦味与新鲜度指标相关,如铁素,氨酸,低氨酸和低氨酸化物.
和,如和,被确定为后期储存阶段不良气味的主要贡献者.

结论:

冷藏会显著影响制的中国手套的感觉,味道和气味质量.
特定的化学变化,包括氨基酸和核酸降解和挥发性化合物生产,是造成质量损失的原因.
这些发现为改善准备好的中国手套菜的口味质量和保质期提供了洞察力.

关键词:

中华小 (Eriocheir sinensis) 是一种有着的动物.储存冷藏的方法是冷藏.气味气味气味气味气味感官质量的感官质量味道的味道味道的味道

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