摘要
为了探究液氮冷冻粉碎的辣椒粉对卤制小龙虾品质和挥发性有机化合物(Volatile or-ganic compounds,VOCs)的影响,本研究采用液氮冷冻粉碎的辣椒粉和整颗辣椒(对照)卤制小龙虾,测定卤制小龙虾的色泽、辣度、VOCs、水分活度、水分含量、剪切力、蒸煮损失率,分析二种卤制小龙虾的品质差异.结果显示,液氮冷冻粉碎的辣椒粉显著影响了卤制小龙虾的品质和V O C s.随着液氮冷冻粉碎温度的降低,卤制小龙虾L*值无显著变化;a*值、辣度、部分VOCs(β-蒎烯、α-蒎烯、双戊烯、柠檬烯等)先上升后下降,b*值呈逐渐上升后趋于稳定的趋势,随着液氮冷冻粉碎时间的延长,卤制小龙虾L*值无显著变化;a*值、辣度、部分VOCs(β-蒎烯、α-蒎烯、双戊烯、柠檬烯等)呈先上升后下降的趋势,b*值显著上升.液氮冷冻粉碎的辣椒粉制作的卤制小龙虾品质和VOCs显著优于整个辣椒制作的卤制小龙虾,但对卤制小龙虾的水分活度、水分含量、剪切力和蒸煮损失率无显著影响.
Abstract
To investigate the effect of the chili powder with liquid nitrogen freezing and pulverizing on the quality and volatile organic compounds(VOCs)of brined crayfish,the crayfish were brined using the chili powder with liq-uid nitrogen freezing and pulverizing and whole chili(control),then the color,spiciness,VOCs,water activity,mois-ture content,shear and cooking loss rate of brined crayfish were determined and additionally,the difference in quali-ty and VOCs of two brined crayfish was analyzed.The results showed that the chili powder with liquid nitrogen freez-ing and pulverizing had a significant effect on quality and VOCs of brined crayfish.As the temperature of liquid ni-trogen freezing and pulverizing declined,the L*value of brined crayfish did not change significantly,while the a*value,astringency and several VOCs(β-pinene,α-pinene,dipentene,limonene,etc.)firstly increased and then de-creased;the b*value first gradually increased and finally stabilized.As the time of liquid nitrogen freezing and pul-verizing extended,the L*value of brined crayfish did not change significantly,while the a*value,astringency,and some VOCs(β-pinene,α-pinene,dipentene,limonene,etc.)firstly increased and then decreased;the b*value in-creased significantly.There was insignificant effect of the chili powder on water activity,moisture content,shear force,or cooking loss rate of marinated crayfish.In addition,the quality and VOCs of brined crayfish with the chili powder were superior to that of whole chili.
基金项目
武汉市科技特派员"产学研"专项项目(2023110201030661)
维普
万方数据