低溫等離子體處理對蟹糊基礎(chǔ)營養(yǎng)影響檢測及貯藏期間風味特征變化研究
打開文本圖片集
關(guān)鍵詞低溫等離子體；蟹糊；基礎(chǔ)營養(yǎng)品質(zhì)；GC-IMS；揮發(fā)性風味物質(zhì)
中圖分類號TS254文獻標識碼A
文章編號 0517-6611（2025）08-0173-08
doi：10.3969/j.issn.0517-6611.2025.08.037
開放科學（資源服務(wù)）標識碼（OSID）：
AbstractThefectsofatmospericcoldpasma（ACP）treatmentonthequality，flavorcharacteristsandmicrobialdiversityofabpaste during storage were investigated.Thecrab paste made fromPortunus trituberculatus was treated withatmosphericcold plasma（ ）. Thechangesofvolatleflavorcomponentsandmrobialdiversityinrabpastewerecompaedandanalzdunderlowtemperaturtoragecon ditions ）.TheresultsshowedthatACPcould efectivelyreleaseactive particles，and thelossofcrude protein，moisturecontent，crude ashandcrudefatcontentinrabpastewassmallaftertreatment.TPAresultsshowedthattheACPgroupasalwaysbeterthantheCON group，andtecabpastetreatedithACPsoedgodelasticityndgelabiltfterstorage.Aalof76volatiompoudswereasured byGC-IMS.AfterACPtreatment，thecontentofomehafulgases（uchasdimethylsulfide，ceticacidtc.）dereased，andosteto decreasedtoacertainextentafterACPtreatentKetoneshaveanenhancedefectontheodor.TheweakeningofketonecontentafterACP treatmentmayhaveagoodfectonthefavorofcrabpasteandeduceteodorsubstance.Theontentofacetalandacetaldehdeceasd significantlyafterACPtreatmentesetwosubstancesshowedacleararomaandcontributedtotheflavorofcabpste.Theresearchesults canprovidetheoreticalguidanceandtechnicalsupportfornon-thermalnewprocessngtechnologyinfoodpreservationresearch.
Key WordsAtmosphericcold plasma；Grab paste；Basic nutritional quality；GC-IMS；Volatile flavor compounds
三疣梭子蟹（Portunustrituberculatus）又稱海螃蟹、槍蟹、白蟹等，因形似梭子而得名，背殼一般呈青褐或褐黃色，主要分布在日本、朝鮮及我國大部分沿海地帶。（剩余10547字）