新型风味素对养殖脊尾白虾海鲜风味的影响

Effects of new flavors on the seafood flavor of the cultured Palaemon carinicauda

摘要:

运用感官分析和GC/MS技术研究了两种新型海洋风味素对养殖脊尾白虾的感官特征和海鲜风味的影响,以及在暂养过程中的吸收规律.在脊尾白虾室内暂养的饲料中添加从海藻中提取的两种新型风味素DBP和TBP,经过一段时间的暂养后分别测定其体内的风味素含量,并进行感官分析,对各个实验组的明度、色调、香味、风味、异味、滋味、味觉、弹性和嫩度等感官指标进行分析比较、打分,并对虾的色泽、嗅觉、味觉、触觉等感官特征进行整体的描述与评价.结果表明:脊尾白虾能通过饲料添加的途径吸收一定浓度的风味素,两种风味素在脊尾白虾体内的累积能力各不相同.在实验条件下,脊尾白虾肉中风味素TBP的最大累积量为754.5 ng?g-1,而对DBP的最大累积量为172.2 ng?g-1.感官分析表明,通过在暂养过程中添加适量的风味素TBP可提高脊尾白虾的总体口感和海鲜风味.在脊尾白虾肉中的TBP含量在162.6～451.8 ng?g-1时,脊尾白虾具有最好的口感和海鲜味.

Abstract:

Sensory analysis and GC/MS were employed to study the effects of two marine flavors on the seafood flavor and sensory characters of the temporarily cultured Palaemon carinicauda, as well as the absorption of the flavors. Two new flavor additives, DBP and TBP, extracted from marine algae, were added into the feedstuff. The flavor contents in P. carinicauda were assayed after feeding with these special additives for 10 d. Volunteers were invited to give sensory analysis to various samples and grade them about their brightness, hue, fragrance, flavor, off-flavor, savor, taste, tissue elasticity and tendemess. And the color, sense, taste, touch characters of P. carinicauda were described and appraised. Results showed that P. carinicauda could absorb a certain of flavor compounds by feed with flavor additives. Two flavors were absorbed at different rates, and TBP was easier to be absorbed with the maximum concentration of 754.5 ng?g^-1 while only 172.2 ng?g^-1 for DBP. The seafood flavor and the comprehensive taste of P. carinicauda were improved by adding proper concentration of TBP into their feedstuff. The best sensory value and seafood flavor were obtained when TBP ranged from 162.6 to 451.8 ng?g^-1.