南极磷虾广泛分布于南极海域，营养价值丰富，被誉为人类未来的“蛋白资源库”和“海上人参”，并且富含多种活性多肽、氨基酸、核苷酸等呈鲜物质，是开发健康调味品的良好资源。然而，由于体积小、去壳难、易腐烂等原因，导致目前市场上的南极磷虾加工产品种类较为有限，主要包括南极磷虾油、南极磷虾干、南极磷虾酱和南极磷虾粉。南极磷虾以其独特的风味和高蛋白含量而闻名，适合用来开发各种调味品，因此，探究南极磷虾在调味品方面的应用，对其精深加工和综合利用具有重要意义。本研究在比较不同热处理条件下南极磷虾风味变化的基础上，以105℃热风干燥后的虾粉为原料，采用生物酶解及超滤技术实现风味物质的释放和鲜味成分的富集，同时以风味为导向筛选复配原料并通过美拉德反应工艺的优化实现调味汁的提鲜增香，开发了风味柔和、鲜味突出的南极磷虾复合调味汁产品。主要研究成果如下：

1. 分析了南极磷虾肉的基本营养及风味指标，蛋白质含量为79.69%、脂肪为1.38%、总糖为2.62%，游离氨基酸为52.16 mg/g db，呈味核苷酸为15.82 mg/g db。采用GC-MS技术结合相对气味活性值（ROAV）确定了南极磷虾中关键风味化合物是1-辛烯-3-醇、苯甲醛、壬醛、2,3-二乙基-5-甲基吡嗪，它们赋予南极磷虾肉香味、脂肪味、咸肉汤味，但同时由于三甲胺、乙硫醇等化合物的存在会使南极磷虾肉带有腥味等异味。

采用GC-IMS技术比较分析了60℃、80℃、105℃三种温度下干燥虾粉以及蒸制南极磷虾肉的风味特征。结果表明：热处理后南极磷虾风味都得到一定程度的改善，其中，经105℃热风干燥后的虾粉中挥发性风味物质的种类最多、浓度最高且含有较多吡嗪类等具有烘烤香气的特有物质。因此，选用105℃热风干燥后的虾粉作为后续产品开发的原料。

2. 以水解度、可溶性固形物含量、电子舌、游离氨基酸含量及感官得分为综合评价指标，对四种外源酶（中性蛋白酶、复合蛋白酶、风味蛋白酶、木瓜蛋白酶）进行筛选，结果表明：风味蛋白酶酶解液水解度及可溶性固形物含量显著（p < 0.05）高于其他三种酶解液，并且酶解液的鲜味感较强、苦味感较弱。因此，确定风味蛋白酶为水解用酶并结合单因素实验和Box-Behnken响应面优化确定了最佳酶解工艺：料液比为1:25（g/mL），酶解时间为2.0 h，加酶量为1.50%，该条件下得到的酶解液水解度可达16.28%。采用超滤技术分离酶解液得到四个不同分子量的多肽组分（ > 10 kDa、5-10 kDa、3-5 kDa、< 3 kDa ），以电子鼻、电子舌传感器响应值为指标，结合聚类分析法对组分进行了比较分析，筛选确定鲜味突出、苦涩味少、风味最佳的为分子量< 3 kDa的多肽组分。

3. 结合南极磷虾的风味特性，对蟹味菇、双孢菇、杏鲍菇、海鲜菇、鸡腿菇、香菇六种食用菌酶解液进行筛选，采用电子舌、电子鼻构建风味轮廓，选用气味相似，鲜味最强的海鲜菇酶解液进行复配，并采用描述性感官评价确定谷氨酸作为外源氨基酸参与反应，通过正交实验优化确定了美拉德反应工艺参数：南极磷虾酶解浓缩液和海鲜菇酶解液配比为1:4、反应初始pH为8.0、温度为100℃、时间为1.5 h。

4. 对复合调味汁的营养、感官、理化及卫生指标进行测定，符合GB 10133-2014《食品安全国家标准 水产调味品》相关标准要求。并利用GC-MS、电子舌和电子鼻与市售海鲜汁、白灼汁、鱼露、虾油进行风味比较分析，结果表明：本产品主体风味为蘑菇味、鲜味、咸味肉汤味、脂肪味以及烘烤香味，滋味与虾油相似。开发的产品在不额外添加增鲜剂情况下，具有较强咸鲜味感、含盐量较低、风味佳等优势。

The Antarctic krill, widely distributed in the Antarctic Sea, is renowned for its rich nutritional value and is often referred to as the “ protein resource bank ” and “ sea ginseng ” of the future. It contains a diverse range of active peptides, amino acids, nucleotides, and other fresh substances, making it an excellent resource for developing healthy condiments. However, due to small size, difficult to remove the shell, perishable and other reasons, the common types of Antarctic krill processing products on the market are less, mainly including Antarctic krill oil, Antarctic krill dry, Antarctic phosphorus shrimp sauce and Antarctic krill powder. Antarctic krill has unique flavor and high protein content, which is suitable for making various condiments. It is of great significance to explore the application of Antarctic krill in condiment for its deep processing and comprehensive utilization. Therefore, based on comparing the flavor changes of Antarctic krill under different heat treatment conditions, this study took the shrimp powder dried by hot air at 105℃ as raw material, integrated enzymatic hydrolysis and ultrafiltration technology to realize the release of flavor substances and the separation and extraction of umami components. Meanwhile, the flavor oriented screening of compound raw materials and the optimization of the Maillard reaction process realized the freshness and flavor enhancement of the sauce. It provides a theoretical basis for the development of Antarctic krill compound sauce soft and outstanding umami taste. The main findings are as follows:

1. The basic nutrition and flavor profiles of shrimp meat were analyzed. The protein content was 79.69%, fat was 1.38%, total sugar was 2.62%, free amino acid content was 52.16 mg/g db, and flavor nucleotide content was 15.82 mg/g db. The key flavor compounds in shrimp meat were identified as 1-octene-3-ol, benzaldehyde, nonylaldehyde, and 2,3-diethyl-5-methylpyrazine using GC-MS technology combined with relative odor activity value (ROAV). These compounds contributed to the flavors of shrimp meat, fat, and salty meat soup flavor. However, the presence of trimethylamine, ethyl mercaptan, and other compounds also resulted in a fishy odor.

The flavor characteristics of dried shrimp powder and steamed shrimp meat at 60℃, 80℃, and 105℃ were compared by GC-IMS technique. The results showed that the flavor of Antarctic krill improved to some extent after heat treatment. Among them, the shrimp powder dried by hot air at 105℃ had the most volatile flavor substances, the highest concentration, and more unique substances with a baking aroma, such as pyrazines. Therefore, shrimp powder dried by hot air at 105℃ is selected as the raw material for subsequent product development.

2. According to the hydrolysis degree, soluble solid content, electronic tongue analysis, free amino acid content, and sensory score, four exogenous enzymes (neutral protease, complex protease, flavor protease, and papain) were selected. The results showed that the degree of hydrolysis and soluble solid content of the flavor protease hydrolysate were significantly higher than those of the other three hydrolysates (p < 0.05). Additionally, the taste of the hydrolysate was stronger, while the bitterness was weaker. Therefore, the flavor protease was identified as the hydrolysis enzyme, and the optimal enzymatic hydrolysis process was determined through single-factor experiments and Box-Behnken response surface optimization. The ratio of solid to liquid was 1:25, the enzymatic hydrolysis time was 2.0 h, and the enzyme amount was 1.50%. Under these conditions, the hydrolysis degree of the enzymatic hydrolysis solution could reach 16.28%. Four polypeptide components with different molecular weights ( > 10 kDa, 5-10 kDa, 3-5 kDa, < 3 kDa ) were obtained from the enzymolysis solution using ultrafiltration technology. The response values of electronic nose and electronic tongue sensors were used as indices, and the components were compared using principal component analysis and cluster analysis. The polypeptide components with a molecular weight < 3 kDa, exhibiting exceptional umami taste, minimal bitterness, and superior flavor, were chosen.

3. According to the flavor characteristics of Antarctic krill, the enzymolysis solution of six edible fungi was screened, and the flavor profile was constructed using an electronic tongue and an electronic nose. The enzymolysis solution of sea mushroom with a similar aroma and the most intense umami flavor was selected for blending. Descriptive sensory evaluation was used to determine glutamic acid as the exogenous amino acid participating in the reaction. The optimum parameters of Maillard reaction were determined by orthogonal experiment: the ratio of Krill concentrate and sea mushrooms enzymolysis solution was 1:4, the initial pH of the reaction was 8.0, the temperature was 100℃, and the time was 1.5 h.

4. The nutritional, sensory, physical, and chemical, as well as health indicators of the products, were determined, meeting the relevant standards of GB 10133-2014 "National Standard for Food Safety Aquatic Condiments". The flavors of GC-MS, electronic tongue, and electronic nose were compared with those of similar products such as seafood juice, boiled sauce, fish sauce, and shrimp oil. The results showed that the main flavors of this product are mushroom, umami, salty meat soup, fat, and baking flavors. The taste is similar to that of shrimp oil. It has the advantages of no need for additional freshening agents, a strong salty and umami flavor, low salt content, and good overall taste.

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