摘要
目的制备复合型小龙虾水煮液调味料,分析其风味成分。方法以小龙虾加工后水煮液为原料制备复合型小龙虾水煮液调味料,并对产品的营养与风味成分进行分析。以感官评分为指标,通过单因素及正交实验优化复合调味料工艺配方。结果向经过美拉德反应后的小龙虾水煮液中加添加食盐2.0%、味精2.5%、白砂糖15.0%、柠檬酸0.8%进行复配得到的调味料感官评分值最高。复合调味料表观为红褐色,虾香味浓郁,无不良气味,口感鲜咸,分布均匀。复合调味料含能量876 kJ/100 g、碳水化合物48 g/100 g、蛋白质4 g/100 g、脂肪含量为0、钠含量886 mg/100 g。游离氨基酸含量7.48 mg/g,其中含有37.3%呈甜、鲜味的氨基酸;呈味核苷酸中肌苷酸含量最多,为26.35 mg/100 g,其味道强度值大于1;鲜味强度值为0.70 g MSG/100 g。挥发性风味物质有22种,包括烷烃类(7种)、酸类(7种)、芳香类(2种)、酮类(2种)、醇类(1种)、酯类(1种)、吡咯类(1种)和吡嗪类(1种)。结论复合型小龙虾水煮液调味料具有独特的风味,可为小龙虾副产物的高值化利用提供参考。
Objective To prepare compound condiment derived from boiled crayfish liquid and analyze its flavor components.Methods The compound condiment of boiled crayfish liquid was prepared with boiled liquid after crayfish processing as raw material,and the nutrition and flavor of the condiment were analyzed.The processing formula was optimized by single factor and orthogonal test with sensory score as index.Results The highest sensory score was obtained by adding 2.0%salt,2.5%monosodium glutamate,15.0%sugar and 0.8%citric acid into the boiled crayfish liquid after Maillard reaction.Compound condiment was reddish brown,rich crayfish flavor,no bad smell,taste salty and uniform distribution.The 100 g compound condiment contained energy 876 kJ,carbohydrate 48 g,protein 4 g,0 fat,and sodium 886 mg.The content of total free amino acid was 7.48 mg/g,which contained 37.3%sweet and umami amino acids.Inosinc acid content was the highest(26.35 mg/100 g)in the nucleotides,and its taste activity value was greater than 1.The equivalent umami concentration value was 0.70 g MSG/100 g.There were 22 kinds of volatile components in the condiment,including alkanes(7),acids(7),aromatics(2),ketones(2),alcohols(1),esters(1),pyrroles(1)and pyrazines(1).Conclusion The compound condiment of boiled crayfish liquid has unique flavor,which can provide reference for high value utilization of crayfish by-products.
作者
吴文霞
苏长玲
贺芸
薛瑞
徐文思
杨祺福
杨品红
WU Wen-Xia;SU Chang-Ling;HE Yun;XUE Rui;XU Wen-Si;YANG Qi-Fu;YANG Pin-Hong(College of Life and Environmental Sciences,Hunan University of Arts and Science,Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries,Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area,Changde Research Center for Agricultural Biomacromolecule,Changde Research Centre for Artificial Intelligence and Biomedicine,Changde 415000,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第11期231-239,共9页
Journal of Food Safety and Quality
基金
湖南省科技创新计划资助项目(2021RC1013)
湖南省自然科学基金项目(2021JJ40380)
湖南省水产产业技术体系建设项目(湘农发[2019]26号)
常德市指导性计划项目(2019ZD02)
湖南文理学院2021年大学生创新性试验计划项目(YB2121)
湖南文理学院博士启动基金项目(19BSQD05、19BSQD06)。
关键词
小龙虾
水煮液
复合型调味料
感官检验
营养
风味成分
crayfish
boiled liquid
compound condiment
sensory analysis
nutrition
flavor components
