文章摘要
施祁燕,王锡昌,史嘉男.熟制中华绒螯蟹在冻藏过程中的品质变化[J].上海海洋大学学报,2017,26(5):793-800
熟制中华绒螯蟹在冻藏过程中的品质变化
The quality changes of Chinese mitten crabs (Eriocheir sinensis) during the frozen storage
投稿时间:2017-04-19  修订日期:2017-06-12
DOI:10.12024/jsou.20170402028
中文关键词: 中华绒螯蟹  冻煮  固相微萃取  气质联用  气味活性值
英文关键词: Eriocheir sinensis  boiled and frozen  SPME  GC-MS  odor activity value
基金项目:上海市农委河蟹产业体系(D-8003-10-0208)
作者单位E-mail
施祁燕 上海海洋大学 食品学院, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306 
 
王锡昌 上海海洋大学 食品学院, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306 
xcwang@shou.edu.cn 
史嘉男 上海海洋大学 食品学院, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306 
 
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中文摘要:
      为了研究中华绒螯蟹在冻藏期间的品质变化,通过感官和理化指标判断冷冻蟹膏蟹黄和蟹肉的赏味期分别为180 d和240 d;180 d时蟹膏蟹黄腥味和油耗味过重,蟹肉在240 d时不被接受是由于氨味和腥味过重;使用固相微萃取(solid-phase microextraction,SPME)和气相色谱质谱联用仪(gas chromatography-mass spectrometer,GC-MS)萃取并检测中华绒螯蟹在冻藏期间的挥发性气味物质,利用气味活性值(odor activity value,OAV)筛选发现中华绒螯蟹在冻藏过后对气味影响最主要的物质是苯甲醛、壬醛、2,6-壬二烯醛、1-辛烯-3-醇、2,4-癸二烯醛和三甲胺。
英文摘要:
      To study the quality change of Chinese mitten crab during the frozen storage, sensory and physical and chemical indicators were used to judge the taste period of 180 days of gonad part and 240 days of meats. Fishy smell and rancidodor in the gonad part of crabs were too heavy after 180 days.Crabmeat was not accepted after 240 days because of the ammoniacal smell and fishy smell. The volatile odor substances of Eriocheir sinensis were extracted and detected by Solid-phase microextraction (SPME) and Gas Chromatography-mass Spectrometer (GC-MS) before and after freezing. The compounds were analyzed and selected by odor activity value (OAV). The results showed that the most important substances affecting the odor of Eriocheir sinensis after freezing were Benzaldehyde, Nonanal,2,6-Nonadienal, 1-Octen-3-ol, 2,4-Decadienal and Trimethylamine.
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