陈林昀,李汴生,阮征,叶安妮,钱江

• 1:华南理工大学食品科学与工程学院
• 2:广东省天然产物绿色加工与产品安全重点实验室
• 3:珠海世通超高压技术应用研究院有限公司

摘要(Abstract)：

生鲜水产品的风味和口感是吸引人们生食的主要原因,超高压处理能保证安全性,比热处理更能保持生食品质,渐渐用于水产品加工,但过高压力会造成感官变化。为探究超高压对不同水产品感官品质的影响,得到感官突变压力值,该试验细化加压梯度,采用定量描述分析评价。三类水产品总体感官变化程度为鱼类>甲壳类>贝类。压力提高,鱼肉由半透明变白,弹性、气味、硬度提高,喜好评分降低,虾贝感官变化小,可有效脱壳,各项评分提高。各类水产品感官突变点为:海鲈鱼(220 MPa)<草鱼(260MPa)<脆肉鲩、罗非鱼、三文鱼(280 MPa)<濑尿虾(340 MPa)<对虾(360 MPa)<生蚝、青口、鲍鱼(>500MPa),此压力下处理能最大程度保证安全性和感官品质。

关键词(KeyWords)： 超高压处理;水产品;感官变化;定量描述分析法;主成分分析

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划(2017YFD0400400)

作者(Author): 陈林昀,李汴生,阮征,叶安妮,钱江

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