冻藏时间对三疣梭子蟹肌肉和卵巢中挥发性物质组成的影响

韩姣姣; 王稷; 李晔; 张秋香; 张晓彤

doi:10.13386/j.issn1002-0306.2016.24.018

冻藏时间对三疣梭子蟹肌肉和卵巢中挥发性物质组成的影响

宁波大学海洋学院

基金项目:

国家自然科学基金(F01424145100)；

详细信息

作者简介:
韩姣姣(1993-),女,硕士研究生,研究方向:水产品加工及贮藏,E-mail:hanjiao0217@126.com。;

李晔(1980-),女,副教授,研究方向:食品安全/生物与分子生物学,E-mail:liye@nbu.edu.cn。;

中图分类号: TS254.4
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出版历程
- 收稿日期: 2016-05-23

Effect of frozen storage time on volatile components in muscle and ovary of Portunus trituberculatus

School of Marine Sciences,Ningbo University

摘要

摘要: 采用电子鼻（E-nose）、顶空固相微萃取（HS-SPME）、气质联用（GC-MS）等实验方法,研究冻藏时间对三疣梭子蟹肌肉和卵巢中挥发性物质组成的影响,为三疣梭子蟹的贮藏加工,产品开发提供参考。电子鼻检测结果显示,新鲜三疣梭子蟹肌肉的整体气味与冻藏后的气味差异较大,冻藏前期（1、3、5、7 d）的三疣梭子蟹肌肉整体气味相似,而冻藏后期（冻藏9、11、13、15 d）的三疣梭子蟹肌肉整体气味相似,三疣梭子蟹卵巢的整体气味变化情况和肌肉类似。从GC-MS的结果发现,新鲜三疣梭子蟹肌肉和卵巢中酯类物质含量较高,随着冻藏时间的延长,酯类物质含量下降,烷烃类含量上升。相比于冻藏前期,冻藏后期的肌肉和卵巢风味物质中胺类物质含量上升。上述结果表明,冻藏后三疣梭子蟹肌肉和卵巢的气味与新鲜时不同;并且冻藏时间对这两个部位中挥发性物质的组成影响较大。
- 三疣梭子蟹 /
- 挥发性物质 /
- 肌肉 /
- 卵巢 /
- 气质联用
Abstract: In order to provide academic foundation for refreshing and processing of Portunus trituberculatus,E- Nose and HS- SPME- GC- MS were used to investigate the effects of frozen storage time on volatile components in the muscle and ovary of Portunus trituberculatus. The results of electronic nose had showed that there were many differences between the odor of fresh crab muscles and that of frozen crab muscles.However,it was similar among the early stage of the frozen( 1,3,5 d,and 7 d),as well as the late stage of the frozen( 9,11,13 d and 15 d).The changes of odor components in crab ovaries were similar with those in muscle. The results of GC- MS indicated that the contents of esters in fresh crab and ovary were higher. With the extension of frozen storage time,the contents of esters decreased,while the contents of alkanes were increased. Compared to the early stage of the frozen,the contents of amines in muscle and ovary were risen at the late stage of the frozen.The results showed that the odor of frozen and fresh in crab muscle and ovaries were different.The frozen storage time was an important factor which affects the components of flavor substances in crab.
- Portunus trituberculatus /
- volatile substances /
- muscle /
- ovary /
- GC-MS

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