不同超高压压力下硬壳蛤开壳处理液的风味研究

doi:10.19640/j.cnki.jtau.2026.05.006

天津农学院学报 ›› 2026, Vol. 33 ›› Issue (5): 39-44.doi: 10.19640/j.cnki.jtau.2026.05.006

不同超高压压力下硬壳蛤开壳处理液的风味研究

蒋平^a,c, 郭永军^b, 李永仁^b, 周纷^a,c, 任小青^{a,c,通信作者}

天津农学院 a.食品科学与生物工程学院,b.水产学院,c.国家大宗淡水鱼加工技术研发分中心（天津）,天津 300392

收稿日期:2025-04-09 发布日期:2026-11-02
通讯作者: 任小青（1976—）,女,教授,博士,主要从事水产品精深加工技术方面的研究。E-mail：rrr76@sina.com。
作者简介:蒋平（1996—）,女,硕士在读,主要从事水产品精深加工技术方面的研究。E-mail：2869796206@qq.com。
基金资助:
农业农村部水产品加工重点实验室开放基金（NYJG202603）; 天津市淡水养殖产业技术体系创新团队（水产品加工岗位）项目（ITTFRS2021000）; 国家重点研发计划（23YDTPJC00560）; 天津市科技计划项目（23YDTPJC00560,24YDTPJC00820,24ZYCGSN01210）

Study on the flavor of Mercenaria mercenaria treated liquid under different ultra-high pressure

Jiang Ping^a,c, Guo Yongjun^b, Li Yongren^b, Zhou Fen^a,c, Ren Xiaoqing^{a,c,Corresponding Author}

Tianjin Agricultural University, a. College of Food Science and Biological Engineering, b. College of Fisherics; c. National R & D Branch Center for Conventional Freshwater Fish Processing（Tianjin）, Tianjin 300392, China;

Received:2025-04-09 Published:2026-11-02

摘要/Abstract

摘要： 硬壳蛤（Mercenaria mercenaria）因其个大壳厚使得热加工开壳时间长易造成品质改变。超高压开壳技术能较好地保留产品的色泽和香气,但会产生大量的超高压开壳处理液。为了有效利用该处理液,以硬壳蛤水煮开壳处理液冻干粉（MFP_S）为对照,分析不同超高压压力（200、250、300 MPa,6 min）开壳处理液冻干粉（MFP₁、MFP₂、MFP₃）的风味特征变化。结果表明：四组冻干粉风味差异明显,其中对照组MFP_S的挥发性风味物质种类与含量明显低于MFP₁、MFP₂、MFP₃三个组,但其蛋白质和脂肪含量、甜味、苦味和鲜味值都极显著高于其他三组（P<0.001）,这间接表明超高压处理相比水煮处理可以更好地保留硬壳蛤蛤肉营养和滋味物质。该研究可为硬壳蛤超高压开壳处理液再利用提供理论基础。

关键词: 硬壳蛤, 超高压技术, 处理液, 风味

Abstract: The large size and thick shell of Mercenaria Mercenaria make it easy to change the quality of the clams due to the long time required to open the shell during thermal processing. Ultra-high pressure（UHP）shell opening technology can better preserve the colour and aroma of the product, but it produces a large amount of UHP shell opening treatment solution. In order to make effective utilization of the treatment solution, the changes in flavour characteristics of freeze-dried powder（MFP₁, MFP₂, MFP₃）with different UHP pressures（200 MPa, 250 MPa, 300 MPa, 6 min）were analysed by using freeze-dried powder（MFP_S）of boiled shell-opening treatment solution of M. mercenaria as a control. The results showed that the flavours of the four groups of lyophilized powders differed significantly: in which the volatile flavour substances and contents of the control MFP_S group were significantly lower than those of the three groups of MFP₁, MFP₂, and MFP₃, but their protein and fat contents, sweetness, bitterness, and freshness values were highly significantly higher than those of the other three groups（P<0.001）, which indirectly indicated that the UHP treatment could better retain the nutrients and flavour substances of the clam meat of M.mercenaria compared with the boiled treatment. This study can provide a theoretical basis for the reuse of UHP shell-opening treatment solution of M. mercenaria.

Key words: Mercenaria mercenaria, ultra high pressure, treatment solution, flavour

中图分类号:

S985.39

蒋平, 郭永军, 李永仁, 周纷, 任小青. 不同超高压压力下硬壳蛤开壳处理液的风味研究[J]. 天津农学院学报, 2026, 33(5): 39-44.

Jiang Ping, Guo Yongjun, Li Yongren, Zhou Fen, Ren Xiaoqing. Study on the flavor of Mercenaria mercenaria treated liquid under different ultra-high pressure[J]. Journal of Tianjin Agricultural University, 2026, 33(5): 39-44.

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http://xuebao.tjau.edu.cn/CN/Y2026/V33/I5/39

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不同超高压压力下硬壳蛤开壳处理液的风味研究

Study on the flavor of Mercenaria mercenaria treated liquid under different ultra-high pressure

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