电子束辐照对蟹肉嗅感及其关键气味物质的影响

为分析电子束辐照对蟹肉嗅感的影响及利用电子束辐照技术消减蟹肉过敏性提供依据。研究1、3、5、7、9 kGy电子束辐照对细点圆趾蟹蟹肉感官、挥发性风味及相对气味活度值的影响。结果发现,辐照后蟹肉嗅感有一定变化,感官评分随辐照剂量的增加而有所降低;电子鼻分析结果显示,1、3、5 kGy组蟹肉的嗅感变化不显著,7、9 kGy组蟹肉的嗅感变化显著;经1、3、5、7、9 kGy剂量辐照,通过气相色谱-质谱联用仪鉴定到的蟹肉挥发性风味成分的种数由对照组的55种分别增至60、57、62、60种和58种,但辐照对蟹肉中起关键和有修饰作用的气味物质的种类基本没有影响。总之,经5 kGy及以下剂量辐照,蟹肉能较好地保持其原有嗅感,7 kGy和9 kGy辐照会导致轻微异味的产生。

Effect of Electron Beam Irradiation on the Smell and Key Odor Compounds of Ovalipes punctatus Meat

The effect of electron beam irradiation at doses of 1, 3, 5, 7, and 9 kGy on the sensory score, volatile flavor and relative odor activity value of crab meat (Ovalipes punctatus) was evaluated. Sensory evaluation showed that the smell of crab meat was changed after irradiation. The sensory score decreased with the increase of irradiation dose. Electronic nose analysis showed a significant difference in flavor between crab meat irradiated at 7 and 9 kGy but not between the samples irradiated at 1, 3, and 5 kGy. The results of gas chromatography-mass spectrometry (GC-MS) showed that 55 volatile flavor compounds were found in crab meat and the number increased to 60, 57, 62, 60 and 58 after irradiation at 1, 3, 5, 7, and 9 kGy, respectively. However, irradiation had almost no impact on the key volatile flavor compounds of crab meat or the volatile compounds that could modify the flavor of crab meat. In conclusion, the smell of crab meat can be maintained under electron beam irradiation at doses lower than or equal to 5 kGy, but irradiation at 7 and 9 kGy will cause slight off-odor.