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中国精品科技期刊2020
钟明慧,徐新星,刘康,等. 不同蒸制时间下鲟鱼背部肉的滋味特征差异分析[J]. 食品工业科技,2021,42(14):55−60. doi: 10.13386/j.issn1002-0306.2020110055.
引用本文: 钟明慧,徐新星,刘康,等. 不同蒸制时间下鲟鱼背部肉的滋味特征差异分析[J]. 食品工业科技,2021,42(14):55−60. doi: 10.13386/j.issn1002-0306.2020110055.
ZHONG Minghui, XU Xinxing, LIU Kang, et al. Difference Analysis on the Taste Characteristics of Sturgeon under Different Steaming Time[J]. Science and Technology of Food Industry, 2021, 42(14): 55−60. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110055.
Citation: ZHONG Minghui, XU Xinxing, LIU Kang, et al. Difference Analysis on the Taste Characteristics of Sturgeon under Different Steaming Time[J]. Science and Technology of Food Industry, 2021, 42(14): 55−60. (in Chinese with English abstract). 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

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

  • 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PO43-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。

     

    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.

     

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