信阳预制甲鱼的加工工艺优化及特色风味物质分析

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中图分类号：TS254.4 文献标志码：A 文章编号：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

潢川甲鱼肉质较好，鲜嫩细腻有嚼劲，营养和药用价值较高，含有10多种氨基酸、多种维生素以及钙、磷、铁、锌、钾等人体必需微量元素。（剩余11372字）