摘要
螺蛳粉汤料包味道鲜美,但原料利用率低,螺肉固有的腥味严重影响其应用前景。文章以新鲜石螺肉为原料,通过氮回收率和水解度评价炒制对螺肉蛋白利用的影响,并结合顶空固相微萃取-气质联用技术(HS-SPME-GC-MS)探究美拉德反应对炒制/未炒制的石螺肉挥发性成分的影响。结果显示,未炒制的石螺肉水解度低于炒制组,但其蛋白质回收率远高于炒制组,达67.60%。GC-MS共检测出154种挥发性化合物,炒制后样品中挥发性物质较新鲜样品减少,酶解组样品中数量也出现明显减少。而美拉德反应后,形成了苯乙醛、2-乙基呋喃等香气成分,具有不良气味的壬醛、3-庚酮等物质的相对含量降低,且新鲜组去腥效果更明显。上述结果为石螺肉酶解产物脱腥工艺及石螺呈味基料的制备提供了理论基础。
The soup package of river snails rice noodles is delicious,but the utilization rate of raw materials is low.The inherent fishy smell of snail meat seriously affects its application prospects.In this paper,with fresh pond snail meat as the raw material,the effect of frying on the protein utilization of snail meat is evaluated by nitrogen recovery rate and hydrolysis degree,and the effect of Maillard reaction on the volatile components of fried or unfried pond snail meat is investigated using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results show that the hydrolysis degree of the unfried pond snail meat is lower than that of the fried group,but its protein recovery rate is much higher than that of the fried group,reaching 67.60%.A total of 154 volatile compounds are detected by GC-MS.After frying,the volatile substances in the sample decrease compared to the fresh sample,and the quantity in the enzymatic hydrolysis group sample also significantly decreases.After Maillard reaction,the aromatic components such as phenylacetaldehyde and 2-ethylfuran are formed.The relative content of substances with adverse odors such as nonanal and 3-heptanone decreases,and the deodorization effect of the fresh group is more obvious.The above results have provided a theoretical basis for the deodorization process of enzymatic hydrolysates of pond snail meat and the preparation of pond snail flavor basic materials.
作者
周晓
刘倩倩
伍灵芝
蒋立文
黄海
刘洋
ZHOU Xiao;LIU Qian-qian;WU Ling-zhi;JIANG Li-wen;HUANG Hai;LIU Yang(School of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Guangxi Meishenyuan Food Technology Group Co.,Ltd.,Liuzhou 545000,China;Key Laboratory of Food Science and Biotechnology in Hunan Province,Changsha 410128,China)
出处
《中国调味品》
CAS
北大核心
2024年第2期137-146,共10页
China Condiment
基金
湖南农业大学食品科学技术学院与广西美申园食品科技集团有限公司横向项目(2022XCZX-353,2020KJC-JS126)。
关键词
石螺肉
酶解
腥味
美拉德反应
挥发性化合物
pond snail meat
enzymatic hydrolysis
fishy smell
Maillard reaction
volatile compounds
