本文以虾头虾壳酿制虾油，研究了酿制过程中食盐浓度对风味成分形成的影响，数据显示：20%食盐浓度下酿制的虾油其游离氨基酸含量为16.8450 mg/g，挥发性成分中醛类占2.77%、吡嗪类占28.47%；而30%食盐浓度下上述各物质含量分别为14.4886 mg/g、0.67%、7.33%。但TVBN值则是20%食盐浓度的虾油显著高于25%和30%食盐浓度的虾油，且前者有较明显的臭味，虾油的总体风味较差。以上结果表明；食盐浓度对虾油风味物质的形成有显著影响，虽然较低的食盐浓度有利于产生较多的游离氨基酸以及醛类、吡嗪类物质，但过低的食盐浓度不能完全抑制腐败作用。综合考虑，食盐浓度25%较为合适。

In this paper, shrimp waste was fermented to produce shrimp sauce. Data showed that at 20% salt concentration the free amino acids content was 16.8450 mg/g. Aldehydes and pyrazines accounted for 2.77% and 28.47% of total volatile ingredients, respectively. At 30% salt concentration the contents of the above mentioned ingredients were 14.4886 mg/g, 0.67%, 7.33% respectively. However, the TVBN value at 20% salt concentration was higher than that at 25% and 30% salt concentrations. Besides, the former had obvious odourous smell and its overall flavour was worse. The above results showed that salt concentration exert great influence on the formation of flavor ingredients in shrimp sauce fermentation. Though lower salt concentration was favourable for the production of free amino acids, aldehydes and pyrazines, it did not inhibit the putrefaction completely. In summary, 25% salt concentration was appropriate.

广东省海洋与渔业局海洋渔业科技推广专项 (A201005I03)