水分迁移对冷冻凡纳滨对虾品质和挥发性化合物变化的影响。
Effect of water migration on changes of quality and volatile compounds in frozen Penaeus monodon.
机构信息
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China.
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China.
出版信息
Food Chem. 2024 Nov 1;457:140425. doi: 10.1016/j.foodchem.2024.140425. Epub 2024 Jul 17.
The purpose of this study was to clarify effects of water changes on the quality and volatile compounds of Penaeus monodon during frozen storage. The content of immobilized water decreased significantly while the bound water and free water increased significantly. Total sulfhydryl content, and Ca-ATPase activity decreased significantly to 68.31 μmol/g and 0.127 U/mg, meantime, carbonyl content and MFI value increased significantly to 2.04 μmol/g prot and 55.10. Total of 50 volatile compounds were identified. Nonanal (M & D), 2-nonanone and octanal were only detected in fresh samples, while 3-hydroxy-2-butanone and 1-hydroxy-2-propanone were only found in the samples after 20 days of storage. Correlation analysis revealed that 6 of the volatile compounds were associated with the change of free water. Total of 28 and 17 volatile compounds showed significant correlations with the immobilized water and bound water, respectively. Four volatile compounds have the potential to be used as the flavor marker.
本研究旨在阐明换水对冷冻储存过程中凡纳滨对虾品质和挥发性化合物的影响。固定水含量显著降低，而结合水和自由水含量显著增加。总巯基含量和 Ca-ATP 酶活性显著下降至 68.31 μmol/g 和 0.127 U/mg，同时羰基含量和 MFI 值显著增加至 2.04 μmol/g 蛋白和 55.10。共鉴定出 50 种挥发性化合物。壬醛（M & D）、2-壬酮和辛醛仅在新鲜样品中检测到，而 3-羟基-2-丁酮和 1-羟基-2-丙酮仅在储存 20 天后的样品中发现。相关分析表明，6 种挥发性化合物与自由水的变化有关。共有 28 种和 17 种挥发性化合物分别与固定水和结合水呈显著相关。有 4 种挥发性化合物具有作为风味标志物的潜力。
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