信陽預制甲魚的加工工藝優(yōu)化及特色風味物質(zhì)分析

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中圖分類號：TS254.4 文獻標志碼：A 文章編號：1000-9973（2025）07-0165-09

DOI：10.3969/j.issn.1000-9973.2025.07.024

Optimization of Processing Technology and Analysis of Characteristic Flavor Substances of Xinyang Prepared Soft-Shelled Turtle

TU Jian-qiu，LIU Cheng-gang， ZHU Jing，WANG Rong-rong，HUANG Hui-hui， ZHOU Feng，JING Li-xiang，LI Jian-fang* （College of Food Science and Engineering，Xinyang Agriculture and Forestry University，Xinyang 464O0o，China）

Abstract： Take Huangchuan soft-shelled turtle in Xinyang as the research object， based on single factor test， the marination process of Huangchuan soft-shelled turtle is optimized through orthogonal test，and the basic nutrients and volatileflavor substances of fresh and marinated soft-shelled turtles are determined. The results show that the optimal process combination for marinating soft-shelled turtles is salt concentration of 2.0% ，solid-liquid ratio of 1：4 ，marination temperature of 100°C ，and marination time of 15min . Compared with fresh soft-shelled turtle，the L* value and a* value of marinated soft-shelled turtle decrease significantly （ P<0. 05? ，while the b* value increases significantly （ P<0. 05 ）．The moisture content decreases significantly （ P<0.05 ），and the relative content of total ash，crude protein and crude fat increases significantly ?P<0. 05 ）. When studying the viscosity-temperature rheological properties of the muscles of two kinds of soft-shelled turtles，it is found that within the temperature range of 20～60°C ，the viscosity of two kinds of soft-shelled turtle samples both shows an upward trend. Moreover，the viscosity offresh soft-sheled turtle is always higher than that of marinated soft-sheled turtle，and the viscosity of marinated soft-shelld turtle tends to stabilize.Thevolatileflavor substances of two kinds ofsoft-shelled turtles are identified by gas chromatography-ion mobility spectrometry （GC-IMS）.A total of 18 volatile flavor substancesare detected from fresh soft-shelled turtle，and a total of 25 volatile flavor substances are detectedfrom marinated soft-shelled turtle.Thecharacteristic volatile substances of two kinds of soft-shelled turtles play an important role in their overall flavor.

Key Words：Huangchuan soft-shelled turtle；orthogonal test； nutrients； rheological properties; GC-IMS； flavorsubstances

潢川甲魚肉質(zhì)較好，鮮嫩細膩有嚼勁，營養(yǎng)和藥用價值較高，含有10多種氨基酸、多種維生素以及鈣、磷、鐵、鋅、鉀等人體必需微量元素。（剩余11372字）