泡椒风味暴腌鲫鱼工艺研究及成品品质分析

Study on the technology of pickled crucian carp with pickled pepper flavor and analysis of finished product quality

中文关键词:  暴腌鲫鱼  工艺优化  品质分析

英文关键词:pickled crucian carp  process optimization  quality analysis

中文摘要:

      目的 优化泡椒风味暴腌鲫鱼加工工艺。方法 以暴腌鲫鱼的发酵温度和发酵时间为关键单因素, 以感官评价、质构特性、色差分析、总酸含量等为评价指标, 综合评分为响应值, 进行响应面优化设计; 并对比发酵前后香气指纹特征变化和氨基酸含量变化。结果 研究表明在37 ℃发酵9 h泡椒风味暴腌鲫鱼品质最佳, 鱼肉无异色、发酵香气浓郁、酸味适中、酸香可口无鱼腥味, 鱼肉的组织状态较紧密。电子鼻气味指纹分析得出暴腌鲫鱼香气物质极性化合物、有机化合物响应值明显高于未发酵鲫鱼。从鲫鱼中分析检测出16种氨基酸, 暴腌后氨基酸总含量和非必需氨基酸含量下降, 必需氨基酸总含量上升。结论 鲫鱼经过暴腌后风味物质含量增加, 必需氨基酸含量上升, 综合食用品质提高。

英文摘要:

      Objective To optimize the processing technology of pickled crucian carp with pickled pepper flavor. Methods The response surface optimization design was conducted with the fermentation temperature and fermentation time of pickled crucian carp as the key single factor, sensory evaluation, texture characteristics, color difference analysis, and total acid content as evaluation indexes, and comprehensive score as response value. The changes of aroma fingerprint characteristics and amino acid content before and after fermentation were compared. Results The results showed that the pickled crucian carp with pickled pepper flavor fermented for 9 h at 37 ℃ had the best quality. The fish flesh had no abnormal color, strong fermented aroma, moderate sour taste, delicious sour taste and no fishy smell. The tissue state of the fish flesh was relatively close. The odor fingerprint analysis of electronic nose showed that the response values of the polar compounds and organic compounds of the aroma compounds of pickled crucian carp were significantly higher than those of unfermented crucian carp. 16 kinds of amino acids were detected in carassius auratus. Total amino acid content and non-essential amino acid content decreased, while the total essential amino acid content increased after pickling. Conclusion After critical pickling, the content of flavor substances and essential amino acids increased, and the comprehensive edible quality improved.