番茄味膨化虾片加工工艺优化及香气组分分析

doi:10.13304/j.nykjdb.2022.0845

摘要/Abstract

摘要：

为研究膨化虾片的最佳加工工艺条件，以木薯淀粉、南美白对虾为原料，采用单因素试验和响应面优化法研究蒸煮时间、老化时间、切片厚度、干燥时间、油炸温度对产品膨化度和感官评分的影响。结果表明，膨化虾片的最佳加工工艺为：蒸煮时间33.82 min，老化时间24.72 h，切片厚度1~2 mm，60 ℃下鼓风干燥4.95 h，180 ℃油炸。在此条件下，膨化虾片酥脆可口、咸鲜味浓厚、膨化效果好、蛋白质含量高且含油率合理。风味剖面感官分析表明，番茄味膨化虾片的风味评价较好，酥脆感和油脂香得分较高，甜味适中，但略有油腻感，在控油方面还有改进空间。扫描电镜分析结果证实，油炸前虾片的空隙、孔容、孔径较大，因此油炸后产品酥脆可口。气相色谱-质谱联用（gas chromatography-mass spectrometry， GC-MS）分析得出，油炸前虾片中风味物质有21种，萜烯类、醇类、醛类物质相对含量占总香气组分的比重较大；油炸后有20种，酸类、酯类、醛类物质相对含量占总香气组分的比重较大。以上结果为番茄味膨化虾片的产业化应用提供了试验及理论基础。

关键词: 南美白对虾, 膨化虾片, 响应面中心设计, 膨化度, 感官评价, 风味物质

Abstract:

In order to study the optimum processing conditions of puffed shrimp slices，cassava starch and Penaeusvannamei were used as raw materials. The effects of cooking time， aging time， slice thickness， drying time and frying temperature on the expansion degree and sensory score of the products were studied by single factor test and response surface test. The results showed that optimal processing technology of puffed shrimp slices was determined as follows： cooking time for 33.82 min， aging at 4 ℃ for 24.72 h， sliced into 1~2 mm slices， air dried at 60 ℃ for 4.95 h， and fried at 180 ℃. Under these conditions， the puffed shrimp slices were crispy and delicious， with strong salty taste， good puffing effect， high protein content and reasonable oil content. The sensory analysis of flavor profile showed that the flavor of puffed shrimp slices was evaluated well， with high scores of crispness and fat aroma， moderate sweetness， but slightly greasy， and there was still room for improvement in oil control. Scanning electron microscope analysis confirmed that before frying， the gap， pore volume and pore diameter of shrimp slices were large， so the fried products were crisp and delicious. 21 kinds of flavor compounds in potato chips before frying and 20 kinds after frying were analyzed by gas chromatography-mass spectrometry （GC-MS）. The result of scanning electron microscopy showed that before frying， the relative content of terpenes， alcohols and aldehydes accounted for a large proportion of the total aroma components， while after frying， the relative content of acids， esters and aldehydes accounted for a large proportion of the total aroma components. The above results provided an experimental and theoretical basis for the industrial application of puffed shrimp slices.

Key words: Penaeusvannamei, puffed shrimp slice, response surface center design, expansion degree, sensory evaluation, flavoring substance

中图分类号:

S986.1

纪蕾, 李红艳, 王颖, 姜晓东, 刘天红, 李晓, 孙元芹, 刘洪军. 番茄味膨化虾片加工工艺优化及香气组分分析[J]. 中国农业科技导报, 2024, 26(1): 140-153.

Lei JI, Hongyan LI, Ying WANG, Xiaodong JIANG, Tianhong LIU, Xiao LI, Yuanqin SUN, Hongjun LIU. Optimization of Processing Technology and Analysis of Aroma Components of Tomato Flavored Puffed Shrimp Slices[J]. Journal of Agricultural Science and Technology, 2024, 26(1): 140-153.

图/表 18

参考文献 33

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来源Source	平方和Sum of squares	自由度df	均方Mean square	F值F value	P值P value
模型Model	33.60	14	2.40	39.61	<0.000 1
A	0.13	1	0.13	2.18	0.161 6
B	10.66	1	10.66	175.94	<0.000 1
C	8.57	1	8.57	141.42	<0.000 1
D	4.19	1	4.19	69.14	<0.000 1
AB	0.00	1	0.00	0.03	0.857 6
AC	0.00	1	0.00	0.02	0.904 7
AD	0.14	1	0.14	2.32	0.149 9
BC	0.41	1	0.41	6.76	0.021 0
BD	1.02	1	1.02	16.84	0.001 1
CD	0.30	1	0.30	4.99	0.042 3
A²	0.74	1	0.74	12.19	0.003 6
B²	5.54	1	5.54	91.35	<0.000 1
C²	3.58	1	3.58	59.02	<0.000 1
D²	0.45	1	0.48	0.07	0.789 9
残差Residual	0.85	14	0.06
失拟项Lack of fit	0.85	10	0.09
纯误差Pure error	0.00	4	0.00
总和Cor total	34.45	28

来源Source	平方和Sum of squares	自由度df	均方Mean square	F值F value	P值P value
模型Model	33.60	14	2.40	39.61	<0.000 1
A	0.13	1	0.13	2.18	0.161 6
B	10.66	1	10.66	175.94	<0.000 1
C	8.57	1	8.57	141.42	<0.000 1
D	4.19	1	4.19	69.14	<0.000 1
AB	0.00	1	0.00	0.03	0.857 6
AC	0.00	1	0.00	0.02	0.904 7
AD	0.14	1	0.14	2.32	0.149 9
BC	0.41	1	0.41	6.76	0.021 0
BD	1.02	1	1.02	16.84	0.001 1
CD	0.30	1	0.30	4.99	0.042 3
A²	0.74	1	0.74	12.19	0.003 6
B²	5.54	1	5.54	91.35	<0.000 1
C²	3.58	1	3.58	59.02	<0.000 1
D²	0.45	1	0.48	0.07	0.789 9
残差Residual	0.85	14	0.06
失拟项Lack of fit	0.85	10	0.09
纯误差Pure error	0.00	4	0.00
总和Cor total	34.45	28

指标 Index	炸前 Before frying	炸后 After frying
水分Water/（g·100 g^-1）	5.79±0.11	3.42±0.68
蛋白质Protein/（g·100 g^-1）	15.88±0.21	8.74±1.65
脂肪Fat/（g·100 g^-1）	0.56±0.41	21.37±0.13
酸价Acid value/（mg·g^-1）	—	0.43
过氧化值Peroxide value/（g·100 g^-1）	—	0.10
菌落总数Total number of colonies/（CFU·g^-1）	≤50	≤50
霉菌总数Total number of molds/（CFU·g^-1）	未检出Not detected	未检出Not detected
大肠菌群Coliform group/（MPN·g^-1）	未检出Not detected	未检出Not detected

指标 Index	炸前 Before frying	炸后 After frying
水分Water/（g·100 g^-1）	5.79±0.11	3.42±0.68
蛋白质Protein/（g·100 g^-1）	15.88±0.21	8.74±1.65
脂肪Fat/（g·100 g^-1）	0.56±0.41	21.37±0.13
酸价Acid value/（mg·g^-1）	—	0.43
过氧化值Peroxide value/（g·100 g^-1）	—	0.10
菌落总数Total number of colonies/（CFU·g^-1）	≤50	≤50
霉菌总数Total number of molds/（CFU·g^-1）	未检出Not detected	未检出Not detected
大肠菌群Coliform group/（MPN·g^-1）	未检出Not detected	未检出Not detected

类别Type	名称 Name	含量Content/%	香气特征Aroma character
萜烯类Terpenes	β-蒎烯β-pinene	3.74	青草香Grass fragrance
	罗勒烯Ocimene	2.83	花草香Floral fragrance
	d-柠檬烯d-limonene	29.76	柠檬香Lemon scent
	γ-松油烯γ-terpinene	0.88	柑橘香Citrus
	δ-榄香烯δ-elemene	0.62	茴香气味Fennel smell
	α-蒎烯α-pinene	0.22	青草香Grass fragrance
	β-石竹烯β-caryophyllene	0.57	柑橘香Citrus
	α-石竹烯α-caryophyllene	0.95	柑橘香Citrus
	氧化石竹烯Caryophyllene oxide	0.22	柑橘香Citrus
醇类Alcohols	丙酮醇Acetone alcohol	15.67	植物香气Plant aroma
醇类Alcohols	苯甲醇Benzyl alcohol	17.33	芳香气味Aromatic odor
醛类Aldehydes	壬醛Nonanal	12.42	脂香、花香、柑橘香Fat， floral， citrus
芳烃类Aromatics	邻-异丙基苯O-isopropylbenzene	3.07	甜味Sweet taste
芳烃类Aromatics	2，4-二叔丁基苯酚2，4-ditert-butylphenol	1.38	枯焦气味Scorched smell
胺类Amines	叔戊基胺Tert amylamine	3.36	腥味Fishy smell
酸类Acids	2-氨基-5-甲基苯甲酸2-amino-5-methylbenzoic acid	2.85	安息香Benzoin
酯类Esters	磷酸三乙酯Triethyl phosphate	1.84	腥味Fishy smell
酯类Esters	2，2，4-三甲基-1，3-戊二醇二异丁酸酯 2，2，4-trimethyl-1，3-pentanediol diisobutyrate	0.64	腥味Fishy smell
烷烃类Alkanes	10，10-二甲基-2，6-双（亚甲基）十一烷 10，10-dimethyl-2，6-bis （methylene） undecane	0.24	清香、甜香Fragrant， sweet
	十四烷Tetradecane	0.96	清香、甜香Fragrant， sweet
	正二十烷N-eicosane	0.45	清香、甜香Fragrant， sweet