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ISSN 2095-9869

主管 中华人民共和国农业部

主办 中国水产科学研究院黄海水产研究所、中国水产学会

我国市售虾酱产品品质分析与评价

2024. 我国市售虾酱产品品质分析与评价. 渔业科学进展, 45(1): 224-233. doi: 10.19663/j.issn2095-9869.20221118001
引用本文: 2024. 我国市售虾酱产品品质分析与评价. 渔业科学进展, 45(1): 224-233. doi: 10.19663/j.issn2095-9869.20221118001
TIAN Long, ZHAO Ling, SUN Huihui, HU Mengyue, ZHAO Yuqiao, CAO Rong. 2024. Quality Analysis and Evaluation of Shrimp paste in China. Progress in Fishery Sciences, 45(1): 224-233. doi: 10.19663/j.issn2095-9869.20221118001
Citation: TIAN Long, ZHAO Ling, SUN Huihui, HU Mengyue, ZHAO Yuqiao, CAO Rong. 2024. Quality Analysis and Evaluation of Shrimp paste in China. Progress in Fishery Sciences, 45(1): 224-233. doi: 10.19663/j.issn2095-9869.20221118001

我国市售虾酱产品品质分析与评价

  • 基金项目:

    青岛海洋科学与技术试点国家实验室“十四五”重大项目(2022QNLM030002)资助。

详细信息
    作者简介:

    田龙,E-mail:451006235@qq.com

    通讯作者: , E-mail: zhaoling@ysfri.ac.cn
  • 中图分类号: TS254.4

Quality Analysis and Evaluation of Shrimp paste in China

  • Fund Project: 青岛海洋科学与技术试点国家实验室“十四五”重大项目(2022QNLM030002)资助。
More Information
  • 为了解我国市售虾酱产品的品质现状,探究不同品种虾酱之间的品质差异,采集了32种市售虾酱,进行了感官评价和水分、盐分、蛋白质、氨基酸态氮等理化指标的检测,对品质相关数据进行了统计分析和主成分分析,并进一步采用电子鼻和气相–离子迁移谱(GC-IMS)对气味进行了分析。结果表明,市售虾酱色泽和质地差异相对较小,而气味差异较大。理化指标中,市售虾酱的氨基酸态氮含量变异系数为33.91%,离散程度最大。在主成分分析中,提取到3个主成分,累计方差贡献率达82.32%,表明能够涵盖虾酱品质的基本信息,水分、氨基酸态氮、气味是影响虾酱综合品质的关键指标。电子鼻聚类热图表明,在欧式距离4.03处可将32种虾酱聚为4类,原料是影响聚类的主要因素。对海银虾、蜢子虾和白虾3种原料的虾酱进行GC-IMS分析,共鉴定出63种挥发性成分,主要是醇类。研究结果可为虾酱产品品质评价与生产工艺改进提供参考。
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出版历程
收稿日期:  2022-11-18
修回日期:  2022-11-24

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