【摘要】 以南美白对虾加工下脚料(虾头、虾壳)为原料,以感官评分和挥发性风味物质成分为指标,通过感官评定和SPME-GC/MS检测技术相结合研究热处理以及不同种类的酶(复合风味蛋白酶、中性蛋白酶和碱性蛋白酶)对虾头和虾壳的酶解液风味的影响。结果表明:对风味影响较大的主要有胺类、醇类、酮类、醛类、酯类、烷类、烯类。虾头和虾壳热处理3min,利用复合风味蛋白酶进行酶解,获得的酶解液感官评分最高,挥发性风味物质成分与熟虾肉的风味物质成分最接近。更多还原

【Abstract】 The head and shell generated in the processing of white shrimp(Penaeus vannamei)were used as raw material,sensory evaluation and volatile flavor components were used as indicators.The effects of different pretreatment methods and different kinds of enzymes(complex flavor protease,neutral protease and alkaline protease)on the flavor of shrimp head and shrimp shell were studied by sensory evaluation and SPME-GC/MS detection.The results showed that amines,alcohols,ketones,aldehydes,esters,alkanes and alkenes were the major influence factors on flavors and after 3 min of boiling,compound flavor protease was used as enzymatic hydrolysis,while the sensory score of the hydrolysate was the highest,and the content of volatile flavor components was close to the flavor of cooked shrimp meat.更多还原