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花甲螺酱加工过程中风味形成规律及品质特性研究
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Abstract:
为探究花甲螺酱加工过程中的风味形成规律及品质特性，本研究以花甲螺肉为原料，采用三种前处理工艺：焯水、嫩肉粉腌制和酵母菌发酵，结合炒制、装罐和灭菌等工序制备花甲螺酱。通过电子鼻技术分析不同工艺条件下产品的挥发性香气成分，利用质构仪测定其硬度、弹性和咀嚼性等特性，并结合感官评定法综合评价产品品质。结果表明，电子鼻主成分分析(PCA)和载荷分析(LA)显示，花甲螺酱的香气成分众多，对区分花甲螺酱贡献最大的传感器响应信号化合物为烷烃类、氮氧化物类和芳香族。不同前处理工艺显著影响产品的香气特征和质构特性。其中，经1%嫩肉粉腌制30分钟后炒制的花甲螺酱(B组)色泽红亮、风味协调、质地适中，感官评分最高(84.0分)，且质构特性优于其他处理组。综上所述，嫩肉粉腌制处理可有效改善花甲螺酱的香气品质与质构特性，为花甲螺酱的工业化生产和品质控制提供了理论依据。
This study investigates the flavor formation patterns and quality characteristics during the processing of Paratapes undulatus sauce, utilizing Paratapes undulatus meat as the raw material. Three pretreatment methods were employed: blanching, tenderizer marination, and yeast fermentation. These methods were combined with stir-frying, canning, and sterilization processes to prepare the sauce. The volatile aroma components of the products under different processing conditions were analyzed using electronic nose technology, while a texture analyzer was employed to measure hardness, elasticity, chewiness, and other characteristics. Product quality was comprehensively evaluated through sensory assessment. Results indicated that principal component analysis (PCA) and loading analysis (LA) of electronic nose data revealed numerous main aroma components in the sauce, with alkanes, nitrogen oxides, and aromatic compounds being the sensor response signal types that contributed the most. Different pretreatment methods significantly influenced the product’s aroma profile and texture properties. Notably, the stir-fried clam sauce (Group B), marinated with 1% meat tenderizer for 30 minutes, exhibited a bright red color, well-balanced flavor, and moderate texture, achieving the highest sensory score of 84.0 points. Its textural properties were also superior to those of other treatment groups. In conclusion, meat tenderizer marination effectively enhances the aroma quality and textural characteristics of clam sauce, providing a theoretical basis for the industrial production and quality control of clam sauce.
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