熟制与贮藏对凡纳滨对虾挥发性成分的影响

为研究熟制与贮藏对凡纳滨对虾挥发性成分的影响,采用电子鼻及固相微萃取—气相色谱—质谱联用技术分析虾肉的挥发性成分,并采用相对气味活度值和感官评定法评价虾肉风味的变化。结果显示,熟制与贮藏对虾肉中的挥发性成分影响显著。凡纳滨对虾生虾、熟虾、熟虾冷却、熟虾冷却过夜及二次熟制虾分别被检出50、68、63、49和41种挥发性成分。二次熟制后,虾肉中的挥发性成分有所减少,感官上虾的特征鲜香气也略微减弱;一次熟制对虾肉的风味影响不大。生虾肉中检测出的挥发性成分如壬醛和癸醛等对风味有显著性影响;熟虾肉中检测出壬醛、癸醛和十四醛等;二次熟制的虾肉中检测出对风味影响较大的挥发性成分主要是十八醛、二丁基羟基甲苯等。熟虾经过夜(4°C)放置后,其中检测出的挥发性成分种类和总量均减少,但总量差异不显著。研究表明,熟制可显著增加挥发性风味成分种类和总量,二次熟制与一次熟制相比,凡纳滨对虾的关键风味物质种类和含量显著降低;熟虾冷却后4°C贮藏12 h风味差异不显著。

Effects of cooking and storage on the volatile compounds of Litopenaeus vannamei

To investigate the effects of cooking on the volatile compounds of white shrimp (Penaeus vannamei) by using electronic nose (e-nose) and headspace solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) combining relative odor activity value (ROAV) and sensory evaluation. The results of e-nose showed that the effects of different treatments were highly remarkable on the volatile compounds of white shrimp. According to GC-MS analysis, 50, 63, 68, 49, and 41 volatile compounds were detected in shrimp meat with raw shrimp, cooked shrimp, cooked shrimp to cool, cooked shrimp for placing at 4 degree centigrade for 12h, and cooked for the second time after storing, respectively. After the secondly cooked, the key flavor substances were slightly weakened in the shrimp and sensory flavor. However, the first cooked had little effect on shrimp flavor. The raw shrimp meat had been detected nonanal and decanal, which had a significant impact on flavor. Cooked shrimp had been detected nonanal, decanal, tetradecanal and others. The secondly cooked shrimp meat had been detected octadecanal, and butylated hydroxytoluene, which had a greater impact on flavor. The detected types and contents of volatile compounds were varied in the cooked shrimp after storing. So, cooked had a significant effect on the flavor of Penaeus vannamei.