超高压引发虾仁致敏性及感官品质的变化-食品科学.PDFVIP

14 2017, Vol.38, No.09 食品科学 ※基础研究 超高压引发虾仁致敏性及感官品质的变化 贾 莹，胡志和* （天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134 ） 摘 要：以南美白对虾为原料，研究超高压处理引发虾仁致敏性及感官品质的变化。将南美白对虾虾仁采用不同压 力（0.1～800 MPa ）处理，用间接酶联免疫吸附法检测致敏性消减效果，确定消减条件，并分别用电子眼、电子鼻 和电子舌检测其颜色、气味和滋味的变化。结果表明：在压力600 MPa 、温度40 ℃的条件下处理30 min ，能够较 好地消减虾仁致敏性（消减率为45.66 % ）。另外，高压处理也引发虾仁感官品质的变化，与未处理虾仁相比， 随着压力的升高，超高压处理的虾仁的主色色号及占比逐渐增大；主要气味成分乙酰吡嗪的含量逐渐降低，且二 甲基三硫类化合物消失；咸味和酸味逐渐增加，而鲜味增加了32～34 倍，并且出现了甜味和苦味；在相同压力 下，甜味和苦味的强度值相近。因此，超高压处理对虾仁致敏性有消减作用，同时，会引起虾仁色、香、味等感 官品质的变化。 关键词：南美白对虾；超高压；电子眼；电子鼻；电子舌 Changes in Allergenicity and Sensory Quality of Peeled Shrimp Caused by Ultra-High Pressure * JIA Ying, HU Zhihe (Tianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China) Abstract: The aim of this investigation was to research the changes in the allergenicity and sensory quality of peeled shrimp after ultra-high pressure (UHP) treatment. Fresh peeled shrimp (Litopenaeus vannamei) were treated at different pressures (0.1–800 MPa). After that, the allergenicity of shrimp was examined by indirect enzyme-linked immunosorbent assay (ELISA) and electronic eye, electronic nose and electronic tongue were used to evaluate the changes in the color, odor and taste, respectively. Results showed that the allergenicity of peeled shrimp could be effectively decreased (by 45.66%) after treatment at 600 MPa and 40 ℃ for 30 min. In addition, UHP treatment could also change the sensory quality of peeled shrimp. Compared with the untreated shrimp, the col