Song Jiahui, Li Xinran, Jiang Pengfei, Lin Songyi
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Food of Liaoning Province, Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian 116034, PR China.
Food Chem. 2024 Nov 30;459:140411. doi: 10.1016/j.foodchem.2024.140411. Epub 2024 Jul 14.
Soaking in seasoning solution is the main process of sea cucumber seasoning. This study analyzed the dynamic changes in water migration and flavor substances in sea cucumbers during soaking in a Sichuan pepper solution. It was found that the sea cucumber experienced a process of water absorption followed by water loss during the 0-48 h soaking process. During this period, the flavor compounds in sea cucumbers showed different dynamic trends. A total of 46 volatiles were identified, of which 29 were key flavor compounds. Its flavor profiles tended to stabilize as soaking time increased. m-Xylene, d-Limonene, Eucalyptol, p-Xylene, Sabinene, Beta-Myrcene, and Beta-Phellandrene were the main characteristic substances contributing to the differences in sea cucumber flavor. Correlation analysis predicted the relationship between water migration and the dynamic shifts in flavor compounds. This study provides a crucial reference for future studies on the processing and flavor modulation of sea cucumber products.
浸泡在调味液中是海参调味的主要过程。本研究分析了海参在花椒溶液浸泡过程中水分迁移和风味物质的动态变化。研究发现，海参在0-48小时的浸泡过程中经历了先吸水后失水的过程。在此期间，海参中的风味化合物呈现出不同的动态变化趋势。共鉴定出46种挥发性物质，其中29种为关键风味化合物。随着浸泡时间的增加，其风味特征趋于稳定。间二甲苯、d-柠檬烯、桉叶油素、对二甲苯、桧烯、β-月桂烯和β-水芹烯是导致海参风味差异的主要特征物质。相关性分析预测了水分迁移与风味化合物动态变化之间的关系。本研究为今后海参产品加工及风味调控研究提供了重要参考。
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