摘要
为了解熟制过程的煮制时间、火候以及保温浸泡时间3个关键因素对武昌鱼的品质、感官及风味的重要影响,研究不同熟制工艺对武昌鱼的传热曲线、水分、氯化钠含量、氨基酸态氮及可溶性肽含量的影响,以及熟制过程鱼体的色泽和质构的变化规律。结果表明,总熟制时间最长的样品中心温度最高,鱼体蛋白质热变性程度大,鱼体的硬度、胶着性和咀嚼度均最大,硬度、咀嚼度分别为378.493、296.959 g,胶着性为311.729,且对应的氨基态氮含量和蒸煮得率最高。感官评价的结果表明,3个熟制工艺因素对风味鱼感官品质的影响主次次序为煮制火候>煮制时间>浸泡时间,最优熟制工艺为大火煮制10 min,并浸泡保温60 min。通过GC-MS鉴定表明,武昌鱼新增加的挥发性风味化合物主要为醇类和醛类,如香茅醇和合成右旋龙脑、柠檬醛、水茴香醛和十六醛;此外,还有酯类乙酸香叶酯及不饱和烃类,如罗勒烯、松油烯和3,3,6-三甲基癸烷。
In order to understand the important effects of three key factors of heat power, heating time and soaking time on the quality, sensory sense and flavor of Wuchang fish, the effects of different cooking processes on the heat transfer curve,water content, sodium chloride content, amino acid nitrogen and soluble peptide content of Wuchang fish were studied, as well as the changes of color and texture of the fish during the cooking process. The results showed that the samples with the longest total cooking time had the highest central temperature, the greatest degree of thermal denaturation of fish protein, the greatest hardness, stickiness and chewiness of fish, hardness and chewiness were 378.493, 296.959 g, respectively, stickiness was 311.729, and the corresponding amino nitrogen content and cooking rate were the highest. The results of sensory evaluation showed that the order of the three cooked conditions on the sensory quality of Wuchang fish was heat power > heating time> soaking time. The optimum cooked conditions was heated for 10 min on high heat power and soaked for 60 min. It was identified by GC-MS that the newly added volatile flavor compounds of Wuchang fish were mainly alcohols and aldehydes,such as citronella alcohol and synthesis of dextroborneol, citral, water anisaldehyde and hexadecanal. In addition, there are esters geranyl acetate and unsaturated hydrocarbons such as basil ene, pine oil ene and 3,3,6-trimethyl decane.
作者
熊舟翼
卢素芳
徐洪亮
雷跃磊
魏辉杰
刘怡然
XIONG Zhou-yi;LU Su-fang;XU Hong-liang;LEI Yue-lei;WEI Hui-jie;LIU Yi-ran(Institute of Fisheries,Wuhan Academy of Agricultural Sciences,Wuhan 430207,China;Agricultural Products Processing Research Center,Wuhan Academy of Agricultural Sciences,Wuhan 430207,China)
出处
《湖北农业科学》
2019年第22期168-178,共11页
Hubei Agricultural Sciences
基金
湖北省自然科学基金项目(2018CFB269)
湖北省技术创新重大专项(2018ABA100)
关键词
武昌鱼
熟制工艺
特征风味
质构特性
Wuchang fish
cooking technology
characteristic flavor
texture characteristics
