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

Journal of Tianjin Agricultural University ›› 2026, Vol. 33 ›› Issue (5): 39-44.doi: 10.19640/j.cnki.jtau.2026.05.006

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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

Abstract

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

CLC Number:

S985.39

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/EN/Y2026/V33/I5/39

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

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