摘要
牡蛎是重要的海水经济养殖动物,因营养丰富、产量高而深受消费者喜爱。该研究通过对比生鲜牡蛎肉及经后熟过程后的牡蛎肉,在美拉德反应后的感官分析评价及营养物质、风味物质分析,获得综合评价。研究结果显示,从感官评分来看,后熟处理后的牡蛎气味评分可达到14.6±0.84,显著高于新鲜牡蛎产品(P<0.05);而这一醇厚气味的产生是后熟过程使牡蛎体内原有的醛类、酯类等独特香气挥发性物质含量显著增高所致(P<0.05);从营养成分来看,经过后熟处理,牡蛎的氨基酸总量、必需氨基酸占比等均高于新鲜牡蛎,分别达到16.18 g/100 g和36.4%,饱和脂肪酸和不饱和脂肪酸也有提高。研究结果表明,后熟工艺使牡蛎产品的营养价值、气味及口感均得到极大提升,该研究可为牡蛎新产品的开发提供重要理论指导和技术支持。
Oyster is an important economic marine breeding animal,it is popular with consumers because of its rich nutrition and high yield.In this study,the comprehensive evaluation is obtained by comparing the sensory analysis and evaluation,analysis of nutrients and flavor substances of fresh oyster meat and oyster meat after post ripening after Maillard reaction.The results show that in terms of sensory score,the flavor score of oyster after post-ripening treatment could reach 14.6±0.84,which is significantly higher than that of fresh oyster products(P<0.05).This mellow flavor is caused by the significantly increased content of original aldehydes,esters and other unique aroma volatile substances in oyster during the post-ripening process(P<0.05).In terms of nutrients,after post-ripening treatment,the total amount of amino acids and the proportion of essential amino acids in oyster are both higher than those in fresh oyster,reaching 16.18 g/100 g and 36.4%respectively,and the content of saturated fatty acids and unsaturated fatty acids also increases.The results show that the post-ripening process greatly improves the nutritional value,flavor and taste of oyster products.This study can provide important theoretical guidance and technical support for the development of new oyster products.
作者
郭孝辉
王颉
连翠飞
GUO Xiao-hui;WANG Jie;LIAN Cui-fei(Hebei Women's Vocational College,Shijiazhuang 050011,China;Hebei Agricultural University,Baoding 071001,China)
出处
《中国调味品》
CAS
北大核心
2023年第6期104-107,共4页
China Condiment
基金
河北省教育厅2020年度河北省高等学校科学研究项目(SZ201032)。
关键词
牡蛎
后熟过程
美拉德反应
营养物质
oyster
post-ripening process
Maillard reaction
nutrient
