文章摘要
丁香油对蟹黄鲜虾酱贮藏品质的影响
Effects of Clove Oil on Storage Quality of Crab Cream and Shrimp Sauce
投稿时间:2019-09-17  修订日期:2019-10-28
DOI:
中文关键词: 丁香油  蟹黄鲜虾酱  脂肪酸  呈味核苷酸  游离氨基酸
英文关键词: clove oil  crab cream and shrimp sauce  fatty acid  taste nucleotide  free amino acid
基金项目:芜湖市科技攻关(2018cg22);安徽省农业科学院创新团队(15C0501);国家虾蟹产业技术体系(CARS-48);安徽省水产产业技术体系(皖农科﹝2016﹞84号)。
作者单位E-mail
陈小雷 安徽省农业科学院水产研究所 chenxiaolei3344@126.com 
胡王 安徽省农业科学院  
马朝彬 阜阳市老庙镇农村综合服务站  
凌俊 安徽省农业科学院水产研究所  
段国庆 安徽省农业科学院水产研究所  
鲍凯 安徽惠民实业有限责任公司  
摘要点击次数: 149
全文下载次数: 0
中文摘要:
      将丁香油添加到蟹黄鲜虾酱中,25℃贮藏180天,通过对贮藏过程中丙二醛含量、总巯基含量、脂肪酸组成及含量、呈味物质含量的变化进行定期检测,并结合滋味物质的味道强度值和味道当量的变化探索丁香油对蟹黄鲜虾酱贮藏过程中品质的影响。实验结果显示,丁香油能够抑制丙二醛的生成、总巯基的降低和不饱和脂肪酸的分解;在呈味物质方面,添加丁香油的蟹黄鲜虾酱呈味核苷酸、鲜味氨基酸、甜味氨基酸和游离氨基酸含量和味精当量值显著高于不添加丁香油的蟹黄鲜虾酱。以上,说明丁香油对蟹黄鲜虾酱贮藏过程不仅具有抗脂肪和蛋白质氧化的作用,还能够提高蟹黄鲜虾酱的贮藏稳定性和风味。
英文摘要:
      The effects of adding clove oil on storage quality of crab cream and shrimp sauce had been studied by the changes of MDA content, total sulfhydryl (T-SH) content, fatty acid composition and content, free amino acid content and taste nucleotide content. Taste Activity Value (TAV) and Equivalent Umami Concentration (EUC) were used for evaluate the taste strength of these ingredients, then combined with the other items to comprehensively analysis the storage quality of crab cream and shrimp sauce. The results showed that after 180 days storage period, MDA content of adding clove oil sauce was lower than that of without clove oil sauce, but adding clove oil sauce had higher T-SH content than that of without clove oil sauce. In the same storage period, the saturated fatty acid content of without clove oil sauce was significantly higher than that of adding clove oil sauce, however, monounsaturated fatty acid content and polyunsaturated fatty acid content showed contrary results. GMP, IMP and AMP had been significantly reduced during 180 days storage period of without clove oil sauce, but AMP of adding clove oil sauce significantly rose up during the same storage period. The total taste nucleotide content of both adding clove oil and without clove oil sauce reduced significantly. All of free amino acid had remarkably improved both of adding clove oil and without clove oil sauce during storage period, but the total free amino acid content, flavor amino acid content and sweet amino acid content of adding clove oil sauce were significantly higher than that of without clove oil sauce. GMP, IMP, Glu, Ala, Val, Lys and Arg were major contributors of crab cream and shrimp sauce. EUC of without clove oil rose from 1691 g MSG/100 g to 3039 g MSG/100 g , however, adding clove oil sauce rose from 2058 g MSG/100 g to 3809 g MSG/100 g after storage. The result showed that clove oil had fat and protein anti-oxidation effects, as well as improved storage stability and flavor of crab cream and shrimp sauce.
相关附件:   附件1  修改说明  丙二醛和总巯基含量变化数据及原图  修改说明
View Fulltext   查看/发表评论  下载PDF阅读器
关闭