摘要
以酵母提取物和迷迭香提取物混合腌制大口黑鲈背部鱼肉,通过单因素试验、正交试验探究最佳腌制时间、调味料比例、料液比,确定了最佳加工工艺,并分析了腌制前后风味差异。结果表明:在4 ℃下,当0.15%酵母提取物与0.2%迷迭香提取物混合配制腌制液比例为1:3,鱼肉与腌制液料液比为1:4,浸泡50 min时感官评分最高;通过电子鼻分析表明,经腌制处理的鲈鱼与对照组气味差异明显;且在此配方处理下,脂质氧化分解产生的醛、酮、醇类化合物含量明显减少,去腥效果明显;处理组鱼肉中IMP(次黄嘌呤核苷酸)、AMP(腺嘌呤核苷酸)2种主要呈味核苷酸含量增加,Hx(次黄嘌呤)、HxR(次黄嘌呤核苷)2种核苷酸含量下降,鲜味提升。
Yeast extract and rosemary extract was mixed to pickle the back of big black bass.The best pickled time,the ratio of pieces and solid-liquid ratio were confirmed to the optimum processing technic by studying single factor experiment and orthogonal experiment.The difference in favor was analyed between before and after curing.The results indicated that:during the 4 ℃ storage,the sensory score obtained the climax while the mixed ratio of 0.15% yeast extract and 0.2% rosemary extract is 1:3,solid-liquid ratio is 1:4,and 50 min soaking period.Electronic nose analysis showed that the odors of pickled bass was significantly different from that of the control group.Under the fomula process,the content of aldehydes,ketones and alcohols were decreased obviously by lipid oxidation and decomposition,and reduced the fishy smell.Two kinds of umami nucleotides,i.e.IMP (inosine acid) and AMP (adenine nucleotide) content were increased.However Hx (hypoxanthine) and HxR (carnine) were declined,and the umami was promoted.
作者
姚晓波
熊光权
乔宇
汪兰
吴文锦
丁安子
李新
石柳
YAO Xiaobo;XIONG Guangquan;QIAO Yu;WANG Lan;WU Wenjin;DING Anzi;LI Xin;SHI Liu(Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)
出处
《食品科技》
CAS
北大核心
2020年第2期144-150,共7页
Food Science and Technology
基金
湖北省技术创新专项重大项目(2018ABA100)
现代农业产业技术体系专项资金项目(CARS-46)。
