超高压处理对中华管鞭虾虾肉风味的影响

为研究超高压处理对虾仁风味的影响,将中华管鞭虾分别在100、200、300 MPa条件下常温保压3、5 min处理,通过测定虾肉三磷酸腺苷关联化合物、游离氨基酸含量,计算鲜度指标K值及味精当量,并利用电子鼻和顶空固相微萃取-气相色谱-质谱(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HSSPME-GC-MS)联用分析虾肉挥发性气味成分,确定超高压处理前后虾肉风味物质的变化。结果表明,超高压处理后虾肉腺苷酸含量有所上升,保压5 min组鲜味氨基酸含量明显高于对照组,结合氨基酸与呈味核苷酸的鲜味协同效应,得到200 MPa-3 min组和200 MPa-5 min组具有较高的味精当量,分别为13.04、13.81 g MSG/100 g。电子鼻结果显示,300 MPa组虾肉的嗅感有显著变化,100 MPa与200 MPa组虾肉的嗅感变化不显著;GC-MS结果显示对照组和超高压处理组虾肉的关键嗅感成分均为1-辛烯-3-醇、2-壬酮、芳樟醇。综合虾肉挥发性与非挥发性的变化,选择200 MPa保压5 min处理的中华管鞭虾能得到风味较好的虾仁。

Effect of Ultra-High Pressure (UHP) on the Flavor of Solenocera melantho Meat

This study was an attempt to investigate the effect of ultra-high pressure (UHP) treatment on the flavor compounds of shrimp. Solenocera melantho was subjected to UHP treatments at 100, 200, and 300 MPa held for 3 and 5 min at room temperature, respectively. The contents of ATP-related compounds and free amino acid contents in shrimp samples were determined and the freshness indicator K value and equivalent umami concentration (EUC), the concentration of?monosodium glutamate (MSG) equivalent to the umami intensity given?by?the?mixture?of?MSG-like amino acids?and the flavor?50-nucleotides, were calculated. Meanwhile, the volatile compounds were detected by an electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results indicated that the concentration of AMP increased after UHP treatments and 5 min holding treatment obviously improved the content of umami amino acids compared with the control group. UHP treatment at 200 MPa held for 3 and 5 min resulted in higher EUC values of 13.04 and 13.81 g MSG/100 g, respectively. The results of electronic nose showed an obvious difference between the control and 300 MPa treatment groups rather than comparison with 100 and 200 MPa treatments. As the primary key flavor component, 1-octen-3-ol was retained after 100–300 MPa treatments. GC-MS analysis demonstrated that the key odor components were 1-octen-3-ol, 2-nonanone and linalool for all control and treatment groups. Taking into consideration changes in non-volatile and volatile flavor compounds, treatment at 200 MPa for 5 min could better remain the flavor of Solenocera melantho.