摘要
优化盐焗虾的工艺条件,并对其进行智能感官评价。以感官评分和质构指标硬度为评价指标,通过单因素试验和正交试验对虾的盐焗工艺进行研究,并应用电子鼻和电子舌对最终方案分析气味和滋味特点。最佳盐焗工艺:0.85~1.5 mm的海盐作为加热载体,花椒添加比例为2%,盐焗时间为20 min,盐焗温度为180℃,此时感官评分最佳;电子舌测定结果显示盐焗虾咸味和鲜味突出,对比生虾酸味明显降低;采用电子鼻检测到盐焗虾香气成分基底主要为萜烯类物质、芳香族类物质,以及有机硫、无机硫类物质。在最佳工艺下制得的盐焗虾具有较高的鲜度和咸度,香气浓郁,咸鲜可口。
To optimize the process conditions of salt-baked shrimp and to perform intelligent sensory evaluation,the salt baking process of shrimp was investigated by one-way and orthogonal tests using sensory score and textural hardness as evaluation indexes,and electronic nose and electronic tongue were applied to analyze the scent and taste characteristics of the final solution.The optimal salt baking process:0.85-1.5 mm sea salt as the heating carrier,the proportion of pepper added was 2%,the salt baking time was 20 min,and the salt baking temperature was 180°C,which resulted in the best sensory scores.The salty and fresh flavors of the salt-baked shrimp were determined by the electronic tongue,and the acidic flavor was significantly reduced compared with that of the raw shrimp.The electronic nose detected that the aroma components of saltbaked shrimp were mainly terpenes,aromatic substances and organic sulfur and inorganic sulfur substances.Salt-baked shrimp produced under the optimal process had a high degree of freshness and salinity,rich aroma,salty and delicious.
作者
贺子倩
游恩卓
吴志康
戴临雪
李朋宇
李加兴
HE Ziqian;YOU Enzhuo;WU Zhikang;DAI Linxue;LI Pengyu;LI Jiaxing(Hunan Well Salt Engineering Technology Research Center,Changsha 410114;Snowsky Salt Industry Group Co.,Ltd.,Changsha 410114;Hebei Yongda Salt Co.,Ltd.,Tangshan 063000)
出处
《食品工业》
CAS
2024年第4期58-63,共6页
The Food Industry
关键词
虾
盐焗
感官评价
智能感官
shrimp
salt-baked
sensory evaluation
intelligent sensory
