食品工业科技2025，Vol.46Issue(9)：253-263,11.DOI:10.13386/j.issn1002-0306.2024050038
不同熟制方式对克氏原螯虾风味的影响
Effect of Different Cooking Methods on the Flavor of Procambarus clarkii
摘要
Abstract
To investigate the influence of various cooking methods on the flavor profile of Procambarus clarkii(crayfish),a comparative study was conducted employing steaming,boiling,deep-frying,air-frying,microwave irradiation,and roasting as the culinary techniques.The resultant volatile organic compounds(VOCs)were characterized using gas chromatography coupled with ion mobility spectrometry(GC-IMS).Subsequent multivariate statistical analyses were performed,including orthogonal partial least squares discriminant analysis(OPLS-DA)for discriminant modeling and principal component analysis(PCA)for data dimensionality reduction and visualization.By quantifying free amino acids and nucleotides,as well as by employing a sensory evaluation system and utilizing electronic tongue technology,the subtle changes in the taste profile of Procambarus clarkii were assessed.The findings revealed that across the six distinct cooking methods applied to Procambarus clarkii,a total of 35 volatile compounds were identified,comprising 5 alcohols,16 aldehydes,7 ketones,4 esters,1 heterocyclic compound,1 sulfur compound,and 1 hydrocarbon.Significant differences were observed among the culinary methods(P＜0.05).Microwave heating,steaming,and frying yielded a more diverse array of aromas,with the fried samples exhibiting the greatest number of aroma-active compounds,such as methyl 2-methylbutanoate and(E)-2-heptenal,which lent a distinctive fatty aroma to the fried Procambarus clarkii,heightening its sensory quality.Boiling,on the other hand,increased umami ammo acids and nucleotides while reducing bitter amino acids in the shrimp,reaching a peak equivalents of umami concentration(EUC)of 23.6 g MSG/100 g.The total amount of free amino acids obtained by roasting was the largest,but the content of umami amino acids was the lowest,and the sensory quality was relatively low.Consequently,frying and boiling emerge as the preferred cooking methods for optimizing the flavor profile of Procambarus clarkii.关键词
克氏原螯虾/熟制方式/挥发性风味化合物/滋味化合物/多元统计学分析Key words
Procambarus clarkii/cooking method/volatile flavour compounds/taste compounds/multivariate statistical analysis分类
轻工业引用本文复制引用
胡传峰,邱文兴,刘煊,王世哲,乔宇,涂子仪,曹锋,刘双全..不同熟制方式对克氏原螯虾风味的影响[J].食品工业科技,2025,46(9):253-263,11.基金项目
湖北省科技创新人才计划-科技人才服务企业项目(2023DJC100)2023年4月—2025年4月 （2023DJC100）
湖北省技术创新专项(重大项目)揭榜制科技项目(2023BEB030) （重大项目）
潜江市公益性行业科研计划项目(2023GYX030)2023年3月—2024年9月. （2023GYX030）
