天津科技大学学报2025，Vol.40Issue(4)：23-32,10.DOI:10.13364/j.issn.1672-6510.20240204
蛤肉罐头加工工艺优化及产品品质与特征风味分析
Optimization of Processing Technology for Canned Clam Meat and Analysis of Product Quality and Characteristic Flavor
摘要
Abstract
A product of canned clam meat was made from Ruditapes philippinarum as raw materials in our current study.The effects of the addition of amounts of soybean paste contents,white sesame seeds contents,and vinegar contents on the qualities of canned clam meat were investigated.The optimal drying temperature was determined by texture property,color difference,and sensory evaluation.On the basis of the single factor experiment,response surface experiment was conducted to optimize the technology parameters of the canned cham meat.The different characteristics of volatile compounds were analyzed using the orthogonal partial least squares-discriminant analysis(OPLS-DA)model and the free amino acid contents were determined in the canned clam meat with optimal processing.The results showed that when the drying temperature was 70℃,the hardness of the clam meat(2110.59±76.02)N was moderate,the optimal springiness(0.92±0.05)mm and chewiness(1390.89±52.21)J were good,presenting excellent palatability.The optimal parameters of the canned clam meat(CMS-2)were soybean paste contents of 28.34%,white sesame seeds contents of 3.37%,and vinegar contents of 8.21%with a sensory score of 89.53±0.86.Compared with the lowest sensory score after processing optimization(CMS-1),in CMS-2,the cumulative variable importance in projection(VIP)value and content of key volatile compounds that pro-mote flavors such as acids,esters,and heterocyclic nitrogen-containing compounds,increased significantly(P＜0.05).The total free amino acid content(29.53±0.10)mg/g increased,and the umami amino acid glutamate contributed the most to the overall flavors,with a taste activity value(TAV)of 37.62.This study can provide references for the development and utiliza-tion of Ruditapes philippinarum and other shellfish in the food field.关键词
蛤肉罐头/工艺优化/挥发性化合物/游离氨基酸Key words
canned clam meat/process optimization/volatile flavor substances/free amino acid分类
轻工纺织引用本文复制引用
杨欣然,叶培洁,郑凤杰,林杰,陈慧斌..蛤肉罐头加工工艺优化及产品品质与特征风味分析[J].天津科技大学学报,2025,40(4):23-32,10.基金项目
国家自然科学基金项目(31401564) （31401564）
福建省科技计划区域发展项目(2022N3003) （2022N3003）
