广东海洋大学学报2026，Vol.46Issue(3)：52-64,13.DOI:10.3969/j.issn.1673-9159.2026.03.006
天然复合保鲜剂对蒸煮克氏原螯虾质构及风味的影响
Effects of Natural Composite Preservatives on Texture and Flavor of Steamed Procambarus clarkii
摘要
Abstract
[Objective]This study aims to improve the textural and flavor stability of steamed Procambarus clarkii during storage.[Methods]A natural composite preservative system consisting of trehalose,konjac glucomannan,and perilla leaf extract was developed.A blank group(ck1)and a commercial preservative group(Sodium pyrophosphate+sodium tripolyphosphate,ck2)were used as controls.An L9(33)orthogonal array was employed to optimize the formulation of the composite preservative.The synergistic preservation effects of different compound ratios on the color,texture,oxidative stability,flavor characteristics,and sensory quality of steamed P.clarkii were systematically analyzed.[Results]Through orthogonal optimization,the optimal formulation was determined as trehalose at a mass fraction of 3.0%,konjac glucomannan at 0.2%,and perilla leaf extract at 0.1%(group 1).This composite preservative system effectively maintained the brightness and whiteness of the shrimp meat and significantly delayed texture deterioration;the hardness(491.84 g)and chewiness(177.08)of Group 1 were significantly lower than those of the ck2 group(773.92 g and 366.06,respectively)(P<0.05).It also significantly inhibited oxidative reactions,as evidenced by a peroxide value(174.00 mg/kg)significantly lower than that of the ck1 group(258.00 mg/kg)(P<0.05).Electronic nose and sensory analyses indicated that Group 1 exhibited a unique and stable flavor profile,with overall acceptability(6.17 points)showing no significant difference from that of the ck2 group(6.91 points)(P>0.05).GC-IMS analysis showed that the natural composite preservative in Group 1 not only inhibited the formation of off-flavor compounds such as(Z)-2-octenal,E-2-hexenal,and dimethyl disulfide,but also maintained a high content of fresh flavor compounds such as 2-acetylfuran.[Conclusion]Through synergistic effects,the natural composite preservative outperforms the traditional phosphate preservative in terms of texture maintenance,oxidation inhibition,and flavor retention.The optimal formulation consists of trehalose at a mass fraction of 3.0%,konjac glucomannan at 0.2%,and perilla leaf extract at 0.1%.关键词
蒸煮克氏原螯虾/质构/风味/天然复合保鲜剂Key words
steamed Procambarus clarkii/texture/flavor/natural composite preservative分类
轻工纺织引用本文复制引用
张贤贤,KHODER Ramy M.,尤娟,刘茹,石柳,吴文锦,李平,尹涛..天然复合保鲜剂对蒸煮克氏原螯虾质构及风味的影响[J].广东海洋大学学报,2026,46(3):52-64,13.基金项目
湖北省重点研发计划(2024BBB079) （2024BBB079）
