| 摘要: |
| 将丁香油添加到蟹黄鲜虾酱中，25℃恒温贮藏180 d，通过对蟹黄鲜虾酱贮藏过程中丙二醛含量、总巯基含量、脂肪酸组成及含量、呈味物质含量进行定期检测，并结合滋味物质的味道强度值和味道当量在贮藏过程中的变化，探索丁香油对蟹黄鲜虾酱贮藏过程品质的影响。结果显示，丁香油能抑制丙二醛的生成、总巯基的降低和不饱和脂肪酸的分解，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、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。研究表明，在贮藏过程中，丁香油对蟹黄鲜虾酱不仅具有抗脂肪和蛋白质氧化的作用，还能够提高其贮藏稳定性和风味。 |
| 关键词: 丁香油 蟹黄鲜虾酱 脂肪酸 呈味核苷酸 游离氨基酸 |
| DOI：10.19663/j.issn2095-9869.20190917001 |
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| 基金项目: |
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| Effects of Clove Oil on Storage Quality of Crab Cream and Shrimp Sauce |
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CHEN Xiaolei1, HU Wang2, MA Chaobin3, LING Jun1, DUAN Guoqing1, BAO Kai4
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1.Fishery Institute of Anhui Academy of Agricultural Sciences, Anhui Key Laboratory of Aquaculture and Stock Enhancement, Hefei 230031;2.Anhui Academy of Agricultural Sciences, Hefei 230031;3.Laomiao Town Rural Integrated Service Station, Fuyang 236143;4.Anhui Huimin Industrial Corporation Limited, Wuhu 238331
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| Abstract: |
| The effects of adding clove oil on the storage quality of crab cream and shrimp sauce have been studied in terms of MDA content, total sulfhydryl (T-SH) content, fatty acid composition and content, free amino acid content. and taste nucleotide content. Here, taste activity value and equivalent umami concentration (EUC) were used to evaluate the taste strength of these ingredients, then combined with other items to comprehensively analyze the storage quality of crab cream and shrimp sauce. The results showed that after 180 days of storage, MDA content with added clove oil was lower than without clove oil, but adding clove oil produced higher T-SH levels. After the same storage period, the saturated fatty acid content without added clove oil was significantly higher than with clove oil. However, monounsaturated and polyunsaturated fatty acid content showed contrary results. GMP, IMP, and AMP were significantly reduced after 180 days of storage without clove oil, but AMP levels with clove oil significantly rose during the same storage period. The total taste nucleotide content with and without clove oil was reduced significantly. All free amino acids improved with and without clove oil during storage, but the total free amino acid content, flavor amino acid content, and sweet amino acid content were significantly higher with clove oil than without. GMP, IMP, Glu, Ala, Val, Lys, and Arg are major constituents of crab cream and shrimp sauce. The EUC without clove oil rose from 1691 g MSG/100 g to 3039 g MSG/100 g. However, after adding clove oil, it rose from 2058 g MSG/100 g to 3809 g MSG/100 g after storage. The results suggest that clove oil has fat and protein anti-oxidation effects, and improves the storage stability and flavor of crab cream and shrimp sauce. |
| Key words: Clove oil Crab cream and shrimp sauce Fatty acid Taste nucleotide Free amino acid |
