FU Huijing, LI Yan, SHEN Dexiong, et al. Effect of Vacuum Concentration on the Volatile Flavor Substances of Crab Flavor of Hydrolysate of River Crab[J]. Science and Technology of Food Industry, 2023, 44(16): 280−287. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080291.
Citation: FU Huijing, LI Yan, SHEN Dexiong, et al. Effect of Vacuum Concentration on the Volatile Flavor Substances of Crab Flavor of Hydrolysate of River Crab[J]. Science and Technology of Food Industry, 2023, 44(16): 280−287. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080291.

Effect of Vacuum Concentration on the Volatile Flavor Substances of Crab Flavor of Hydrolysate of River Crab

More Information
  • Received Date: August 29, 2022
  • Available Online: June 19, 2023
  • In order to understand the effect of heating on the crab taste change of river crab enzymolysis liquid (RCEL), this experiment used high pressure extract of low value river crab (HPEC) as substrate, hydrolyzed with flavor protease to obtain RCEL, and concentrated RCEL in vacuum. Firstly, the concentrated solution (CES) and evaporated water (EW) of enzymatic hydrolysis products were collected, and different vacuum concentration temperatures (20, 30, 40, 50, 60, 70 ℃) and concentration volumes (3/4, 1/2, 1/4 of the original volume) were set. Secondly, different CES and EW samples were collected for electronic nose PCA analysis. Headspace-solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the changes of volatile flavor substances in HPEC, RCEL and 50CES and 50EW samples at 50 ℃ vacuum concentration temperature. The results of electronic nose analysis showed that the distance between CES and RCEL would obviously increase no matter how the temperature and volume changed, as long as the enzymatic hydrolysate of crab was concentrated in vacuum. Comparatively speaking, the vacuum concentration temperature had a greater impact on crab taste than the concentration volume. The results of GC-MS analysis showed that the relative mass concentration of volatile flavor substances in four groups of samples was RCEL>50CES>HPEC>50EW, and their values were 13.9753, 8.3862, 6.2235, and 1.0855 μg/L, respectively. It could be seen the obviously reduced flavor substances with sample of 50CES after vacuum concentration. GC-MS showed that the important flavor substances forming crab flavor might be aldehydes (benzaldehyde, anisaldehyde, 3-ethylbenzaldehyde and 2,4,5-trimethylbenzaldehyde), esters (n-benzoyl glycine methyl ester), ketones (butyrylacetone and benzylidene acetophenone), hydrocarbons (2,2-dimethyl tetradecane, undecane, 9-octyl icosane and n-nenenebd eicosane), ethers (an ether of 4-allylanisole)and heterocyclic class (2,5-dimethylpyrazine), etc.
  • [1]
    孙颖瑛, 高德梅, 许艳顺, 等. 复热方式对冻熟河蟹品质的影响[J]. 食品与机械,2022,38(3):18−24, 31. [SUN Yingying, GAO Demei, XU Yanshun, et al. Effect of reheating methods on the quality of frozen cooked river crab[J]. Food and Machinery,2022,38(3):18−24, 31.

    SUN Yingying, GAO Demei, XU Yanshun, et al. Effect of reheating methods on the quality of frozen cooked river crab[J]. Food and Machinery, 2022, 38(3): 18-24, 31.
    [2]
    周刚, 周军. 我国河蟹产业发展趋势与对策[J]. 新农业,2012(6):53−55. [ZHOU Gang, ZHOU Jun. Development trend and countermeasures of crab industry in China[J]. New Agriculture,2012(6):53−55.

    ZHOU Gang, ZHOU Jun. Development trend and countermeasures of crab industry in China[J]. New Agriculture, 2012(6): 53-55.
    [3]
    王帅, 吴旭干, 陶宁萍, 等. 中华绒螯蟹六月黄营养及风味品质研究[J]. 中国食品学报,2017,17(4):219−227. [WANG Shuai, WU Xugan, TAO Ningping, et al. Study on nutrition and flavor quality of Eriocheir sinensis june yellow[J]. Journal of Chinese Institute of Food Science and Technology,2017,17(4):219−227.

    WANG Shuai, WU Xugan, TAO Ningping, et al. Study on nutrition and flavor quality of Eriocheir sinensis june yellow[J]. Journal of Chinese Institute of Food Science and Technology, 2017, 17(4): 219-227.
    [4]
    范建凤. 梭子蟹下脚料酶法制备活性肽的研究[D]. 合肥: 合肥工业大学, 2010

    FAN Jianfeng. Study on enzymatic preparation of active peptides from swimming crab leftovers[D]. Hefei: Hefei University of Technology, 2010.
    [5]
    仇泓博, 樊晓盼, 吴晨燕, 等. 酶解低值河蟹高压浸提液制备蟹味香料[J]. 食品研究与开发,2019,40(6):126−131. [QIU Hongbo, FAN Xiaopan, WU Chenyan, et al. Preparation of crab flavor spice by enzymolysis of low-value river crab high-pressure extract[J]. Food Research and Deveiopment,2019,40(6):126−131.

    QIU Hongbo, FAN Xiaopan, WU Chenyan, et al. Preparation of crab flavor spice by enzymolysis of low-value river crab high-pressure extract[J]. Food Research and Deveiopment, 2019, 40(6): 126-131.
    [6]
    陈启航, 朱秀花, 俞珺, 等. 金枪鱼蒸煮液酶解工艺优化及风味海鲜调味汁的制备[J]. 食品工业科技,2018(9):130−136. [CHEN Qihang, ZHU Xiuhua, YU Jun, et al. Optimization of enzymatic hydrolysis process of tuna cooking liquor and preparation of flavor seafood sauce[J]. Science and Technology of Food Industry,2018(9):130−136.

    CHEN Qihang, ZHU Xiuhua, YU Jun, et al. Optimization of enzymatic hydrolysis process of tuna cooking liquor and preparation of flavor seafood sauce[J]. Science and Technology of Food Industry, 2018(9): 130-136.
    [7]
    耿瑞婷. 扇贝加工副产物制备海鲜调味汁的工艺研究[D]. 舟山: 浙江海洋学院, 2014

    GENG Ruiting. Study on the technology of preparing seafood sauce from scallop processing by-products[D]. Zhoushan: Zhejiang Ocean University, 2014.
    [8]
    刘素磊. 酶解法制备南美白对虾虾头调味汁的研究[D]. 保定: 河北农业大学, 2014

    LIU Sulei. Study on preparation of shrimp head sauce of Penaeus vannamei by enzymatic hydrolysis[D]. Baoding: Hebei Agricultural University, 2014.
    [9]
    姜璐, 宫璇, 郭梦雪, 等. 不同加工方式对水产品挥发性风味物质影响的研究现状[J]. 广州化工,2020,48(5):37−41. [JIANG Lu, GONG Xuan, GUO Mengxue, et al. Research status of effects of different processing methods on volatile flavors in aquatic products[J]. Guangzhou Chemical Industry,2020,48(5):37−41.

    JIANG Lu, GONG Xuan, GUO Mengxue, et al. Research status of effects of different processing methods on volatile flavors in aquatic products[J]. Guangzhou Chemical Industry, 2020, 48(5): 37-41.
    [10]
    张颖, 杨勇, 郭艳婧, 等. 两种不同浓缩工艺对保健鸡汤挥发性风味物质的影响[J]. 食品工业科技,2015,36(8):103−107. [ZHANG Ying, YANG Yong, GUO Yanjing, et al. Effects of two different concentration processes on volatile flavor substances in health chicken soup[J]. Science and Technology of Food Industry,2015,36(8):103−107.

    ZHANG Ying, YANG Yong, GUO Yanjing, et al. Effects of two different concentration processes on volatile flavor substances in health chicken soup[J]. Science and Technology of Food Industry, 2015, 36(8): 103-107.
    [11]
    余辉, 李晶, 方旭波, 等. 细点圆趾蟹蒸煮液β-环糊精包合及真空浓缩技术研究[J]. 中国食品学报,2014,14(11):130−135. [YU Hui, LI Jing, FANG Xubo, et al. Study on β-cyclodextrin inclusion and vacuum concentration technology of cooking liquid of Pholiota microphylla[J]. Journal of Chinese Institute of Food Science and Technology,2014,14(11):130−135.

    YU Hui, LI Jing, FANG Xubo, et al. Study on β-cyclodextrin inclusion and vacuum concentration technology of cooking liquid of Pholiota microphylla[J]. Journal of Chinese Institute of Food Science and Technology, 2014, 14(11): 130-135.
    [12]
    步营, 胡显杰, 刘瑛楠, 等. 两种浓缩方式对扇贝蒸煮液色泽及挥发性风味物质的影响[J]. 中国调味品,2019,44(12):12−17. [BU Ying, HU Xianjie, LIU Yingnan, et al. Effects of two concentration methods on color and volatile flavor substances of scallop cooking liquor[J]. China Condiment,2019,44(12):12−17.

    BU Ying, HU Xianjie, LIU Yingnan, et al. Effects of two concentration methods on color and volatile flavor substances of scallop cooking liquor[J]. China Condiment, 2019, 44(12): 12-17.
    [13]
    郑亚军, 李艳, 胡荣, 等. 常压浓缩和真空浓缩对浓缩椰浆的品质影响[J]. 食品工业科技,2015,36(22):241−245. [ZHENG Yajun, LI Yan, HU Rong, et al. Effect of atmospheric concentration and vacuum concentration on the quality of concentrated coconut milk[J]. Science and Technology of Food Industry,2015,36(22):241−245.

    ZHENG Yajun, LI Yan, HU Rong, et al. Effect of atmospheric concentration and vacuum concentration on the quality of concentrated coconut milk[J]. Science and Technology of Food Industry, 2015, 36(22): 241-245.
    [14]
    DASHMAA D, CHO B W, ODKHUU G, et al. Meat quality and volatile flavor traits of duroc, berkshire and yorksire breeds[J]. Hangug Chugsan Sigpum Haghoeji=Korean Journal for Food Science of Animal Resources,2011,31(6):807−816. doi: 10.5851/kosfa.2011.31.6.807
    [15]
    XIE Jianchun, SUN Baoguo, ZHENG Fuping, ea al. Volatile flavor constituents in roasted pork of mini-pig[J]. Food Chemistry,2007,109(3):506−514.
    [16]
    庄柯瑾, 王帅, 王锡昌, 等. 饲料中不同水平花生四烯酸对中华绒螯蟹气味物质的影响[J]. 食品工业科技,2015,36(17):275−280, 285. [ZHUANG Kejin, WANG Shuai, WANG Xichang, et al. Effects of different levels of arachidonic acid in feed on odor substances of Eriocheir sinensis[J]. Science and Technology of Food Industry,2015,36(17):275−280, 285.

    ZHUANG Kejin, WANG Shuai, WANG Xichang, et al. Effects of different levels of arachidonic acid in feed on odor substances of Eriocheir sinensis[J]. Science and Technology of Food Industry, 2015, 36(17): 275-280, 285.
    [17]
    WANG Y, SONG H, ZHANG Y, et al. Determination of aroma compounds in pork broth produced by different processing methods[J]. Flavour & Fragrance Journal,2016,31(4):319−328.
    [18]
    顾赛麒, 王锡昌, 陶宁萍, 等. 基于固相微萃取-气-质联用法和电子鼻法检测锯缘青蟹挥发性风味物[J]. 食品工业科技,2012,33(14):140−145, 156. [GU Saiqi, WANG Xichang, TAO Ningping, et al. Determination of volatile flavors in Scylla serrata by solid phase microextraction-gas-mass spectrometry and electronic nose method[J]. Science and Technology of Food Industry,2012,33(14):140−145, 156.

    GU Saiqi, WANG Xichang, TAO Ningping, et al. Determination of volatile flavors in Scylla serrata by solid phase microextraction-gas-mass spectrometry and electronic nose method[J]. Science and Technology of Food Industry, 2012, 33(14): 140-145, 156.
    [19]
    王锡昌, 陈俊卿. 顶空固相微萃取与气质联用法分析鲢肉中风味成分[J]. 上海水产大学学报,2005(2):176−180. [WANG Xichang CHEN Junqing. Analysis of flavor components in silver carp meat by headspace microextraction and GC-MS[J]. Journal of Shanghai Fisheries University,2005(2):176−180.

    WANG Xichang CHEN Junqing. Analysis of flavor components in silver carp meat by headspace microextraction and GC-MS[J]. Journal of Shanghai Fisheries University, 2005(2): 176-180.
    [20]
    WANG S, HE Y, WANG Y, et al. Comparison of flavour qualities of three sourced Eriocheir sinensis[J]. Food Chemistry,2016,200:24−31. doi: 10.1016/j.foodchem.2015.12.093
    [21]
    LORENZO J M, DOMÍNGUEZ R. Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure[J]. Flavour and Fragrance Journal,2014,29(4):240−248. doi: 10.1002/ffj.3201
    [22]
    顾赛麒, 陶宁萍, 吴娜, 等. 一种基于ROAV值鉴别蟹类关键特征性风味物的方法[J]. 食品工业科技,2012,33(13):410−416. [GU Saiqi, TAO Ningping, WU Na, et al. Method for identifying key characteristic flavor substances of crabs based on ROAV value[J]. Science and Technology of Food Industry,2012,33(13):410−416.

    GU Saiqi, TAO Ningping, WU Na, et al. Method for identifying key characteristic flavor substances of crabs based on ROAV value[J]. Science and Technology of Food Industry, 2012, 33(13): 410-416.
    [23]
    JIN G, ZHANG J, XIANG Y, et al. Lipolysis and lipid oxidation in bacon during curing and drying-ripening[J]. Food Chemistry,2010,123(2):465−471. doi: 10.1016/j.foodchem.2010.05.031
    [24]
    张娜. 中华绒螯蟹风味物质的研究[D]. 无锡: 江南大学, 2008: 56

    ZHANG Na. Study on flavor substances of Eriocheir sinensis[D]. Wuxi: Jiangnan University, 2008: 56.
    [25]
    陈援援, 于德阳, 秦建鹏, 等. 外源抑制物对风干肠风味变化的影响[J]. 食品工业科技,2021,42(4):215−225,231. [CHEN Yuanyuan, YU Deyang, QIN Jianpeng, et al. Effects of exogenous inhibitors on flavor changes of air-dried intestine[J]. Science and Technology of Food Industry,2021,42(4):215−225,231. doi: 10.13386/j.issn1002-0306.2020040146

    CHEN Yuanyuan, YU Deyang, QIN Jianpeng, et al. Effects of exogenous inhibitors on flavor changes of air-dried intestine[J]. Science and Technology of Food Industry, 2021, 42(4): 215-225, 231. doi: 10.13386/j.issn1002-0306.2020040146
    [26]
    STAHNKE L H. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels—Part III. Sensory evaluation[J]. Meat Science,1997,41(2):193−209.
    [27]
    CHA Y J, CADWLLADER K R, BAEK H H. Volatile flavor components in snow crab cooker effluent and effluent concentrate[J]. Journal of Food Science,1993,58(3):525−530. doi: 10.1111/j.1365-2621.1993.tb04316.x
    [28]
    JOSEPHSON D B. Enzymic hydroperoxide initiated effects in fresh fish[J]. Journal of Food Science,1985,52:596.
    [29]
    蔺佳良, 缪芳芳, 蔡江佳, 等. 中华绒螯蟹不同部位挥发性物质的研究[J]. 核农学报,2014,28(2):259−269. [LIN Jialiang, MIAO Fangfang, CAI Jiangjia, et al. Study on volatile compounds in different parts of Eriocheir sinensis[J]. Journal of Nuclear Agricultural Sciences,2014,28(2):259−269.

    LIN Jialiang, MIAO Fangfang, CAI Jiangjia, et al. Study on volatile compounds in different parts of Eriocheir sinensis[J]. Journal of Nuclear Agricultural Sciences, 2014, 28(2): 259-269.
    [30]
    吉思茹. 蒸制中华绒螯蟹关键性气味物质的鉴定研究[D]. 上海: 上海海洋大学, 2016: 43

    JI Siru. Identification of key odor substances in steamed Eriocheir sinensis[D]. Shanghai: Shanghai Ocean University, 2016: 43.
    [31]
    张娜, 袁信华, 过世东, 等. 中华绒螯蟹挥发性物质的研究[J]. 食品与发酵工业,2008(3):141−144, 148. [ZHANG Na, YUAN Xinhua, GUO Shidong, et al. Study on volatile substances of Eriocheir sinensis[J]. Food and Fermentation Industries,2008(3):141−144, 148.

    ZHANG Na, YUAN Xinhua, GUO Shidong, et al. Study on volatile substances of Eriocheir sinensis[J]. Food and Fermentation Industries, 2008(3): 141-144, 148.
    [32]
    程华峰, 林琳, 葛孟甜, 等. 3种生态环境中华绒螯蟹肉挥发性风味特征的比较[J]. 食品与发酵工业,2019,45(23):247−256. [CHENG Huafeng, LIN Lin, GE Mengtian, et al. Comparison of volatile flavor characteristics of Eriocheir sinensis meat in three ecological environments[J]. Food and Fermentation Industries,2019,45(23):247−256.

    CHENG Huafeng, LIN Lin, GE Mengtian, et al. Comparison of volatile flavor characteristics of Eriocheir sinensis meat in three ecological environments[J]. Food and Fermentation Industries, 2019, 45(23): 247-256.
    [33]
    陈德慰. 熟制大闸蟹风味及冷冻加工技术的研究[D]. 无锡: 江南大学, 2007: 96

    CHEN Dewei. Study on flavor and freezing processing technology of cooked hairy crabs[D]. Wuxi: Jiangnan University, 2007: 96.
    [34]
    张慧慧, 卢建媚. 河蟹酶解液Maillard反应挥发性风味成分HS-SPME-GC-MS分析[J]. 中国调味品,2019,44(9):172−175. [ZHANG Huihui, LU Jianmei. HS-SPME-GC-MS analysis of volatile flavor components in river crab enzymatic hydrolysate by Maillard reaction[J]. China Condiment,2019,44(9):172−175. doi: 10.3969/j.issn.1000-9973.2019.09.037

    ZHANG Huihui, LU Jianmei. Keywords river crab; enzymatic hydrolysate; Maillard reaction; volatile flavor components; HS-SPME-GC-MS analysis[J]. China Condiment, 2019, 44(9): 172-175. doi: 10.3969/j.issn.1000-9973.2019.09.037
    [35]
    刘源. 鸭肉风味及其在加工过程中的变化研究[D]. 南京: 南京农业大学, 2006: 70

    LIU Yuan. Study on the flavor of duck meat and its changes during processing[D]. Nanjing: Nanjing Agricultural University, 2006: 70.
  • Cited by

    Periodical cited type(2)

    1. 张黎梅,汪云飞,陈艳,董天秋,马文思,陈娴. HPLC-DAD法测定养生茶中的双氯芬酸钠. 食品与发酵科技. 2025(01): 169-172 .
    2. 李肖斐. 超高效液相色谱-串联质谱法测定酵素梅中12种酚汀(酚丁)、酚酞及其酯类衍生物或类似物. 食品安全导刊. 2025(07): 105-109 .

    Other cited types(1)

Catalog

    Article Metrics

    Article views (123) PDF downloads (18) Cited by(3)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return