低温等离子体处理对蟹糊基础营养影响检测及贮藏期间风味特征变化研究

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关键词低温等离子体；蟹糊；基础营养品质；GC-IMS；挥发性风味物质

中图分类号TS254文献标识码A

文章编号 0517-6611（2025）08-0173-08

doi：10.3969/j.issn.0517-6611.2025.08.037

开放科学（资源服务）标识码（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）又称海螃蟹、枪蟹、白蟹等，因形似梭子而得名，背壳一般呈青褐或褐黄色，主要分布在日本、朝鲜及我国大部分沿海地带。（剩余10547字）