Xu Yuanfang, Wang Xiaoyu, Mao Qingxiu, Zhang Qiling, Zhou Yiji, Huang Gaoliu, Liu Lu, Yang Qing, Zhang Yong, Guo Feng, Deng Chao, Yu Meijuan, Ouyang Mengyun, Peng Ling, Wang Jianhui, Li Wenge
Hunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China.
Yuelushan Laboratory, Changsha 410128, China.
Food Chem X. 2025 Mar 11;27:102352. doi: 10.1016/j.fochx.2025.102352. eCollection 2025 Apr.
The effects of different pretreatment combined with irradiation on the flavor profiles of prepared soft-shelled turtle dishes were explored by using electronic nose, electronic tongue and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that electronic nose analysis indicated distinct odor profiles before and after irradiation, with PCA effectively differentiating them. The low-temperature pretreatment group had the smallest difference from the control (CK). After 180 days of storage, odor profiles of all samples converged, with low-temperature, 0.1 % rosemary, and 0.1 % TBHQ groups showing minimal differences from CK. Electronic tongue profiles showed no significant differences among treatments, with PCA unable to effectively distinguish most groups, except for the 0.1 % rosemary and 0.1 % sesamol groups. The results of HS-SPME-GC-MS analysis showed that the volatile compounds of the samples of each treatment were significantly different. The 6 kGy (kilogray) irradiation group, the low temperature pretreatment and the control group (CK) clustered into one category. After 180 d of storage at room temperature, only the low temperature pretreatment group and the control group (CK) were clustered into one category. The results of relative odor activity value (ROAV) showed that the key flavor compounds of prepared soft-shelled turtle dishes were heptanal, octanal, ()-2-octenal, nonanal, ()-2,4-nonadienal, decanal, ()-2-decenal, ()-2,4-decadienal, 2-undecanal, 1-octen-3-ol, and 2-pentylfuran. Aldehydes contents in the samples increased after irradiation, which was the main components leading to the off-odor of prepared soft-shelled turtle dishes after irradiation, and the key flavor compounds of the samples decreased after 180 d of storage at room temperature. In conclusion, low temperature or pretreatment of three antioxidants could maintain the flavor of prepared soft-shelled turtle dishes after irradiation, and low temperature had the best effect. This study could provide theoretical reference for the application of irradiation technology in the sterilization and preservation processing of prepared soft-shelled turtle dishes and its flavor control.
采用电子鼻、电子舌和顶空固相微萃取气相色谱 - 质谱联用仪（HS - SPME - GC - MS），探究不同预处理方式结合辐照对制备好的甲鱼菜肴风味特征的影响。结果表明，电子鼻分析显示辐照前后气味特征明显不同，主成分分析（PCA）能有效区分二者。低温预处理组与对照组（CK）差异最小。储存180天后，所有样品的气味特征趋同，低温组、0.1%迷迭香组和0.1%特丁基对苯二酚（TBHQ）组与CK差异最小。电子舌分析结果显示各处理组之间无显著差异，PCA无法有效区分大多数组，除了0.1%迷迭香组和0.1%芝麻酚组。HS - SPME - GC - MS分析结果表明，各处理组样品的挥发性化合物存在显著差异。6千戈瑞（kGy）辐照组、低温预处理组和对照组（CK）聚为一类。室温储存180天后，只有低温预处理组和对照组（CK）聚为一类。相对气味活性值（ROAV）结果表明，制备好的甲鱼菜肴的关键风味化合物为庚醛、辛醛、（E）-2 - 辛烯醛、壬醛、（E，E）-2,4 - 壬二烯醛、癸醛、（E）-2 - 癸烯醛、（E，E）-2,4 - 癸二烯醛、2 - 十一醛、1 - 辛烯 - 3 - 醇和2 - 戊基呋喃。辐照后样品中醛类含量增加，这是导致辐照后制备好的甲鱼菜肴产生异味的主要成分，室温储存180天后样品的关键风味化合物含量降低。综上所述，低温或三种抗氧化剂预处理均可在辐照后保持制备好的甲鱼菜肴的风味，其中低温效果最佳。本研究可为辐照技术在制备好的甲鱼菜肴杀菌保鲜加工及其风味控制中的应用提供理论参考。
