不同蒸制时间下鲟鱼背部肉的滋味特征差异分析

钟明慧; 徐新星; 刘康; 李钰金; 高瑞昌; 白帆; 赵元晖

doi:10.13386/j.issn1002-0306.2020110055

不同蒸制时间下鲟鱼背部肉的滋味特征差异分析

doi: 10.13386/j.issn1002-0306.2020110055

钟明慧^1,,
徐新星¹,
刘康¹,
李钰金¹,
高瑞昌²,
白帆^3, ,,
赵元晖^1, ,

1.
中国海洋大学食品科学与工程学院，山东青岛 206003
2.
江苏大学食品与生物工程学院，江苏镇江 212013
3.
衢州鲟龙水产食品科技开发有限公司，浙江衢州 324002

基金项目: 国家重点研发计划项目（2018YFD0901003）

详细信息

作者简介:
钟明慧（1995−），女，硕士研究生，研究方向：水产品高值化利用研究，Email：zmh30220@163.com

通讯作者:
白帆（1984−），男，硕士，工程师，研究方向：水产品加工与贮藏，E-mail：bf@kalugaqueen.com

赵元晖（1979−），男，博士，副教授，研究方向：水产品高值化利用研究，Email：zhaoyuanhui@ouc.edu.cn

中图分类号: TS254.4
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- 文章访问数: 204
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- 被引次数: 0
出版历程
- 收稿日期: 2020-11-06
- 网络出版日期: 2021-06-08
- 刊出日期: 2021-07-07

Difference Analysis on the Taste Characteristics of Sturgeon under Different Steaming Time

1.
College of Food Science and Engineering, Ocean University of China, Qingdao 206003, China
2.
School of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
3.
Quzhou Xunlong Aquatic Food Technology Development Co., Ltd., Quzhou 324002, China

摘要

摘要: 通过仪器分析法对蒸制不同时间鲟鱼肉的非挥发性风味物质进行量化，包括游离氨基酸、风味核苷酸、有机酸、甜菜碱和无机离子；采用电子舌结合感官评价的方法对鲟鱼肉进行滋味分辨和味觉评价，以期为鲟鱼肉热加工过程中的质量控制提供理论参考。结果表明：在蒸制过程中，鲜味氨基酸和甜味氨基酸含量变化明显，在蒸制12 min时显著降低（P<0.05），蒸制16 min时显著升高（P<0.05）；蒸制不同时间风味核苷酸含量存在差异，蒸制12~16 min时风味核苷酸总量最多，蒸制16 min时IMP+GMP的含量达到最大值；随着蒸制时间的延长，有机酸和无机离子总量在减少，其中乳酸、Na⁺和PO₄^3-损失较为严重；电子舌的主成分分析（PCA）结果显示，鲟鱼肉在蒸制8 min后其滋味变化程度较小；感官评价的结果显示，蒸制16 min的鲟鱼肉具有较好的滋味和较高的整体可接受度。较长时间的蒸制并不会给鱼肉感官带来显著改善，反而会造成味感下降。因此，鲟鱼肉应在蒸制12~16 min内食用，蒸制16 min左右滋味最佳。
- 鲟鱼 /
- 蒸制 /
- 非挥发性风味物质 /
- 差异分析 /
- 滋味评价
Abstract: The non-volatile flavor substances of dorsal meat in sturgeon, including free amino acids, flavor nucleotides, organic acids, betaine and inorganic ions, were quantified by instrumental analysis. It is expected to provide theoretical reference for quality control of sturgeon meat during steaming. The results showed that the contents of umami amino acids and sweet amino acids changed significantly during the steaming, which decreased significantly at 12 min and increased significantly at 16 min（P<0.05）. There were differences in the content of flavor nucleotides of dorsal meat in sturgeon at different times of steaming, and the total amount of flavoring nucleotides was the highest at 12~16 min, and the content of IMP+GMP reached the maximum at 16 min. With the extension of steaming time, the total amount of organic acids and inorganic ions decreased, among which lactic acid, Na⁺ and PO₄³⁻ losses were more serious. The results of principal component analysis (PCA) of electronic tongue showed that the taste of sturgeon meat changed little after steaming for 8 min. The results of sensory evaluation showed that the sturgeon steamed for 16 min had better taste and higher overall acceptability. Steaming for a long time did not significantly improve the sensory perception, but decreased the taste. Therefore, the sturgeon meat should be eaten within 12~16 min of steaming, and the best taste is about 16 min of steaming.
- sturgeon /
- steaming /
- nonvolatile flavor substance /
- variance analysis /
- evaluation of taste

HTML全文

图 1 鲟鱼背部肉蒸制过程中的传热曲线

Figure 1. Heat transfer curve of dorsal meat in sturgeon during steaming

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图 2 鲟鱼背部肉蒸制过程中无机离子含量的变化

Figure 2. Changes of inorganic ions contents of dorsal meat in sturgeon during steaming

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图 3 不同蒸制时间鲟鱼背部肉的主成分分析

Figure 3. Principal component analysis of dorsal meat in sturgeon at different steaming time

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图 4 不同蒸制时间对鲟鱼背部肉感官品质的影响

Figure 4. Effect of different steaming time on the sensory quality of dorsal meat in sturgeon

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表 1 感官评价标准

Table 1. Sensory evaluation criteria

评分指标	评分细则
外观（满分4分）	色泽均匀，肉质呈白色，表面富有光泽（4分）；色泽较均匀，肉质粗糙稍黄，表面有光泽（3分）；色泽不均匀，肉质粗糙稍黄，表面微有光泽（2分）；色泽不均匀，肉质粗糙泛黄，表面光泽感差（1分）
气味（满分6分）	滋味鲜美，具有鱼肉特有香味，无异味（6分）；滋味较为鲜美，具有鱼肉特有香味，无异味（5分）；滋味较为鲜美，香味不足，无异味（4分）；滋味鲜美不足，香味不足，无异味（3分）；滋味鲜美不足，香味不足，无异味（2分）；有异味（1分）
组织形态（满分4分）	形体饱满，有弹性，外形保持完好（4分）；形体较为饱满，弹性较差，外形保持完好（3分）；形体较为饱满，弹性较差，外形稍差（2分）；形体饱满度差，无弹性，外形较差（1分）
口感（满分6分）	口感好，多汁，肉质嫩（6分）；口感好，汁液较多，肉质嫩（5分）；口感较好，汁液较多，肉质嫩（4分）；口感较好，稍干，肉质稍有柴感（3分）；口感差，稍干，肉质有柴感（2分）；肉质干且柴感重（1分）

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表 2 鲟鱼背部肉蒸制过程中游离氨基酸含量的变化

Table 2. Changes of free amino acid contents of dorsal meat in sturgeon during steaming

呈味物质	呈味特征	单位（mg/100 g）
呈味物质	呈味特征	4 min	8 min	12 min	16 min	20 min
天冬氨酸	鲜/甜（+）	1.28 ± 0.00^c	0.74 ± 0.02^b	0.20 ± 0.00^a	0.73 ± 0.01^b	0.45 ± 0.18^b
苏氨酸	甜（+）	2.86 ± 0.00^a	2.91 ± 0.01^ab	3.02 ± 0.05^b	2.86 ± 0.05^a	2.86 ± 0.09^a
丝氨酸	甜（+）	3.54 ± 0.01^b	3.89 ± 0.06^c	2.30 ± 0.04^a	3.80 ± 0.15^c	3.35 ± 0.10^b
谷氨酸	鲜（+）	1.35 ± 0.03^a	1.80 ± 0.55^bc	1.49 ± 0.05^ab	1.93 ± 0.50^c	1.62 ± 0.24^abc
甘氨酸	甜（+）	6.14 ± 0.01^bc	5.33 ± 0.63^b	3.87 ± 0.02^a	5.20 ± 0.50^b	6.49 ± 0.35^c
丙氨酸	甜（+）	8.71 ± 0.02^ab	8.73 ± 0.44^ab	9.25 ± 0.04^b	8.51 ± 0.25^a	9.97 ± 0.32^c
缬氨酸	甜/苦（+）	2.29 ± 0.07^a	2.13 ± 0.27^a	2.31 ± 0.04^a	2.09 ± 0.15^a	2.05 ± 0.17^a
甲硫氨酸	苦/甜（−）	0.97 ± 0.00^ab	0.85 ± 0.04^a	1.12 ± 0.00^c	0.87 ± 0.05^ab	0.99 ± 0.17^bc
异亮氨酸	苦（−）	1.65 ± 0.00^a	1.52 ± 0.15^a	1.72 ± 0.01^a	1.50 ± 0.09^a	1.47 ± 0.14^a
亮氨酸	苦（−）	2.61 ± 0.01^bc	2.40 ± 0.18^ab	2.70 ± 0.02^c	2.36 ± 0.11^ab	2.33 ± 0.10^a
酪氨酸	苦（−）	1.20 ± 0.01^a	1.09 ± 0.13^a	1.31 ± 0.00^a	1.04 ± 0.13^a	1.16 ± 0.20^a
苯丙氨酸	苦（−）	0.77 ± 0.01^a	0.68 ± 0.10^a	0.95 ± 0.01^b	0.67 ± 0.04^a	0.71 ± 0.04^a
赖氨酸	苦/甜（−）	2.15 ± 0.02^a	2.44 ± 0.13^ab	2.83 ± 0.07^b	2.38 ± 0.28^ab	2.43 ± 0.06^ab
组氨酸	苦（−）	2.41 ± 0.02^ab	2.34 ± 0.12^ab	2.57 ± 0.05^b	2.25 ± 0.17^a	2.30 ± 0.04^a
精氨酸	甜/苦（+）	1.08 ± 0.04^a	1.16 ± 0.04^a	1.35 ± 0.03^b	1.14 ± 0.08^a	1.20 ± 0.03^a
脯氨酸	甜/苦（+）	0.46 ± 0.02^a	0.45 ± 0.03^a	0.48 ± 0.14^a	0.40 ± 0.02^a	0.51 ± 0.11^a
鲜味氨基酸		2.63 ± 0.03^c	2.54 ± 0.28^bc	1.75 ± 0.02^a	2.65 ± 0.25^c	2.27 ± 0.06^b
甜味氨基酸		21.25 ± 0.01^bc	20.87 ± 0.68^b	18.43 ± 0.1^a	20.37 ± 0.24^b	20.67 ± 0.17^c
苦味氨基酸		15.59 ± 0.02^b	15.06 ± 0.6^ab	17.35 ± 0.31^c	14.69 ± 0.11^a	15.14 ± 0.35^ab
注：每行中不同的字母表示各时间点之间存在显著性差异（P<0.05）；表3、表4同。

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表 3 鲟鱼背部肉蒸制过程中风味核苷酸含量的变化

Table 3. Changes of flavor nucleotides contents of dorsal meat in sturgeon during steaming

呈味物质	呈味特性	单位（mg/100 g）
呈味物质	呈味特性	4 min	8 min	12 min	16 min	20 min
AMP	鲜/甜（+）	47.81 ± 1.41^a	48.98 ± 0.11^bc	49.32 ± 0.35^b	48.55 ± 0.27^c	49.41 ± 3.27^c
IMP	鲜（+）	81.62 ± 0.96^bc	75.04 ± 1.76^a	81.47 ± 0.08^bc	83.18 ± 1.08^c	77.65 ± 1.39^ab
GMP	鲜（+）	7.56 ± 0.89^a	10.70 ± 1.68^a	7.88 ± 2.22^a	9.11 ± 3.41^a	10.69 ± 2.73^a

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表 4 鲟鱼背部肉蒸制过程中有机酸、甜菜碱含量的变化

Table 4. Changes of organic acid and betaine contents of dorsal meat in sturgeon during steaming

呈味物质	呈味特性	单位（mg/100 g）
呈味物质	呈味特性	4 min	8 min	12 min	16 min	20 min
苹果酸	酸/苦（−）	71.47 ± 2.51^b	70.15 ± 0.15^ab	68.64 ± 1.20^ab	67.29 ± 1.27^ab	67.74 ± 2.46^b
乳酸	酸/苦（−）	311.05 ± 9.30^b	304.51 ± 3.06^b	305.85 ± 2.35^b	285.77 ± 9.54^ab	277.08 ± 8.40^a
琥珀酸	酸/鲜（+）	9.63 ± 0.45^b	10.70 ± 0.29^b	6.34 ± 0.97^a	6.56 ± 0.41^a	6.06 ± 0.68^a
甜菜碱	鲜/甜（+）	220.22 ± 3.08^a	206.40 ± 3.11^a	214.12 ± 5.54^a	216.80 ± 5.09^a	220.90 ± 3.11^a

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