不同酶解工艺下对虾下脚料酶解液挥发性风味成分变化及感官品质研究
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摘要
以南美白对虾加工下脚料(虾头、虾壳)为原料,以感官评分和挥发性风味物质成分为指标,通过感官评定和SPME-GC/MS检测技术相结合研究热处理以及不同种类的酶(复合风味蛋白酶、中性蛋白酶和碱性蛋白酶)对虾头和虾壳的酶解液风味的影响。结果表明:对风味影响较大的主要有胺类、醇类、酮类、醛类、酯类、烷类、烯类。虾头和虾壳热处理3min,利用复合风味蛋白酶进行酶解,获得的酶解液感官评分最高,挥发性风味物质成分与熟虾肉的风味物质成分最接近。
The head and shell generated in the processing of white shrimp(Penaeus vannamei)were used as raw material,sensory evaluation and volatile flavor components were used as indicators.The effects of different pretreatment methods and different kinds of enzymes(complex flavor protease,neutral protease and alkaline protease)on the flavor of shrimp head and shrimp shell were studied by sensory evaluation and SPME-GC/MS detection.The results showed that amines,alcohols,ketones,aldehydes,esters,alkanes and alkenes were the major influence factors on flavors and after 3 min of boiling,compound flavor protease was used as enzymatic hydrolysis,while the sensory score of the hydrolysate was the highest,and the content of volatile flavor components was close to the flavor of cooked shrimp meat.
The head and shell generated in the processing of white shrimp(Penaeus vannamei)were used as raw material,sensory evaluation and volatile flavor components were used as indicators.The effects of different pretreatment methods and different kinds of enzymes(complex flavor protease,neutral protease and alkaline protease)on the flavor of shrimp head and shrimp shell were studied by sensory evaluation and SPME-GC/MS detection.The results showed that amines,alcohols,ketones,aldehydes,esters,alkanes and alkenes were the major influence factors on flavors and after 3 min of boiling,compound flavor protease was used as enzymatic hydrolysis,while the sensory score of the hydrolysate was the highest,and the content of volatile flavor components was close to the flavor of cooked shrimp meat.
引文
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[24]钱敏,白卫东,赵文红,等.SPME-GC-MS法分析猪肉味香精中的挥发性成分[J].中国食品添加剂,2011(6):141-147.
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[2]KNORR D.Recovery and utilization of chitin and chitosan in food processing waste management[J].Food technology(USA),1991,45(1):114.
[3]SACHINDRA N M,BHASKAR N,MAHENDRAKAR N S.Carotenoids in different body components of Indian shrimps[J].Journal of the Science of Food and Agriculture,2005,85(1):167-172.
[4]SUBASINGHE S.Chitin from shellfish waste-health benefits over-shadowing indutrial uses[J].Infofish International,1999(3):58-65.
[5]HUITRIC M,FOLKE C,KAUTSKY N.Development and government policies of the shrimp farming industry in Thailand in relation to mangrove ecosystems[J].Ecological Economics,2002,40(3):441-455.
[6]肖素荣,李京东.虾青素的特性及应用前景[J].中国食品与营养,2011,17(5):33-35.
[7]MUZZARELLI R A A.Chitin[M].Amsterdam:Elsevier,2013.
[8]JOLLèS P,MUZZARELLI R A A.Chitin and chitinases[M].Basel:Birkhauser,1999.
[9]KHOUSHAB F,YAMABHAI M.Chitin research revisited[J].Marine drugs,2010,8(7):1 988-2 012.
[10]FUCHS J,COORDINATOR P,MARTIN J L M,et al.Impact of tropical shrimp aquaculture on the environment in Asia and the Pacific[J].Eur Comm Fish Bull,1999,12:9-13.
[11]武彬,章超桦,吉宏武,等.南美白对虾虾头自溶产物主要呈味成分分析[J].食品科学,2010,31:184-187.
[12]庄志凯,曹文红,吉宏武.南美白对虾虾头内源碱性蛋白酶的分离纯化及其酶学特性研究[A].“食品加工与安全”学术研讨会暨2010年广东省食品学会年会论文集(C).广州:广东省食品学会,2010.
[13]邓尚贵,杨洋,庞艳生,等.虾头酱的研制[J].食品与发酵工业,2002,28(10):80-83.
[14]董贝森.利用虾头、壳制风味酱油[J].食品工业,1999(5):20.
[15]黎嘉惠,徐雯映,罗伟,等.直接干燥法测定牛肉中水分含量的不确定度评定[J].职业与健康,2014(10):1 339-1 341.
[16]王永华.食品分析[M].北京:中国轻工业出版社,1990.
[17]高凤玲.食品中蛋白质的测定原理及操作中的注意事项[J].河北企业,2007(6):74.
[18]周珊,赵立文,马腾蛟,黄骏雄.固相微萃取(SPME)技术基本理论及应用进展[J].现代科学仪器,2006(2):86-90.
[19]傅若农.固相微萃取(SPME)近几年的发展[J].分析试验室,2015(5):602-620.
[20]卢静茹,林向阳,张如,等.HS-SPME-GC-MS联用分析美国巴旦木香气成分[J].食品科学,2015(2):120-125.
[21]赵谋明,蔡宇,冯云子,等.HS-SPME-GC-MS联用分析酱油中的香气活性化合物[J].现代食品科技,2014(11):204-212.
[22]邓静,王远兴,毛雪金,等.固相微萃取(SPME)在茶叶香气分析中的应用[J].食品工业科技,2014,(02):346-349.
[23]何聪聪,刘梦雅,刘建彬,等.SPME和SAFE结合GC-MS分析鲜榨西瓜汁挥发性香气成分[J].食品工业科技,2014(2):49-53.
[24]钱敏,白卫东,赵文红,等.SPME-GC-MS法分析猪肉味香精中的挥发性成分[J].中国食品添加剂,2011(6):141-147.
[25]SENGER-EMONNOT P,ROCHARD S,PELLEGRIN F,et al.Odour active aroma compounds of sea fig(Microcosmus sulcatus)[J].Food chemistry,2006,97(3):465-471.
[26]LE GUEN S,PROST C,DEMAIMAY M.Characterization of odorant compounds of mussels(Mytilus edulis)according to their origin using gas chromatography-olfactometry and gas chromatography-mass spectrometry[J].Journal of Chromatography A,2000,896(1):361-371.
[27]TANCHOTIKUL U,HSIEH T C Y.Volatile flavor components in crayfish waste[J].Journal of Food Science,1989,54(6):1 515-1 520.
[28]MARTINS S I F S,JONGEN W M F,VAN BOEKEL M A J S.A review of Maillard reaction in food and implications to kinetic modelling[J].Trends in Food Science&Technology,2000,11(9):364-373.
[29]VEJAPHAN W,HSIEH T C Y,WILLIAMS S S.Volatile flavor components from boiled crayfish(Procambarus clarkii)tail meat[J].Journal of Food science,1988,53(6):1 666-1 670.