电子束辐照对南美白对虾虾仁风味的影响
PDF下载 (166)赵莘芷,李高尚,杨文鸽.电子束辐照对南美白对虾虾仁风味的影响[J].宁波大学学报(理工版),2026,39(1):113-120.DOI:10.20098/j.cnki.1001-5132.2024.0901
ZHAO Xinzhi,LI Gaoshang,YANG Wenge.Effect of electron beam irradiation on flavor of Litopenaeus vannamei meat[J].Journal of Ningbo University(Natural Science & Engineering Edition),2026,39(1):113-120.DOI:10.20098/j.cnki.1001-5132.2024.0901
| Title: | Effect of electron beam irradiation on flavor of Litopenaeus vannamei meat |
| 作者: | 赵莘芷, 李高尚, 杨文鸽 |
| Author(s): | ZHAO Xinzhi, LI Gaoshang, YANG Wenge |
| 关键词: | 南美白对虾; 虾仁; 电子束辐照; 风味; 品质 |
| Keywords: | Litopenaeus vannamei; shrimp meat; electron beam radiation; flavor; quality |
| 分类号: | TS254.4 |
| DOI: | 10.20098/j.cnki.1001-5132.2024.0901 |
| 文献标识码: | A |
| 摘要: | 采用不同剂量（2、4、6、8、10 kGy）电子束对南美白对虾虾仁进行辐照处理，通过测定虾肉中游离氨基酸、游离核苷酸等呈味物质含量，结合电子鼻、电子舌技术和感官评价等方式，综合评估电子束辐照对南美白对虾虾仁风味品质的影响。结果表明，虾仁主要的呈味氨基酸和呈味核苷酸包括Glu、Ala、Gly、AMP、IMP，且适当剂量电子束辐照有助于虾仁鲜甜风味的呈现，8 kGy组虾仁游离氨基酸的鲜甜滋味达到最佳，AMP的滋味强度值（Taste Active Value，TAV）在4 kGy和10 kGy组中分别达最大值和最小值，8 kGy组仅次于4 kGy组；电子束辐照对虾仁感官评分无显著影响，但电子鼻和电子舌分析表明，电子束辐照能使虾仁味感和嗅感特征发生变化，10 kGy高剂量下区分度最为显著。综上，利用电子束辐照对南美白对虾虾仁进行前处理，8kGy及以下剂量有助于保持与改善虾仁的风味和品质。 |
| Abstract: | In this study, five different doses of electron beam irradiation (2, 4, 6, 8, 10 kGy) were used to treat Litopenaeus vannamei meat. The effects of electron beam irradiation on the flavor of shrimp meat were evaluated by measuring the content of free amino acids and free nucleotides, together with electronic nose, electronic tongue technology and sensory evaluation. The results show that the main flavor amino acids and flavor nucleotides in shrimp meat include Glu, Ala, Gly, AMP and IMP, and appropriate doses of electron beam irradiation helped to present the fresh and sweet flavor of shrimp meat. The fresh and sweet taste of free amino acids in shrimp meat reached its best in the 8 kGy group. The TAV of AMP reached its maximum and minimum values in the 4 kGy and 10 kGy groups, respectively, and that of 8 kGy group was second only to the 4kGy group. Electron beam irradiation had no significant effect on the sensory evaluation of shrimp meat, but the results of electronic nose and tongue analysis showed that electron beam irradiation could change the taste and olfactory characteristics of shrimp meat, with the most significant discrimination at high doses of 10 kGy. In summary, using electron beam irradiation for pre-treatment of Litopenaeus vannamei meat, in doses of 8 kGy or less, could help maintain and improve the flavor quality |
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| 备注/Memo: | 收稿日期：2024-09-01 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ 基金项目：国家重点研发计划项目（2020YFD0900903）；宁波市公益性计划项目（2019C10007） 第一作者：赵莘芷，硕士研究生，主要研究方向为水产品加工与贮藏。E-mail: 1305743056@qq.com *通信作者：杨文鸽，教授，主要研究方向为水产品加工与贮藏。E-mail: yangwenge@nbu.edu.cn 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ |
