预处理方式对大鲵汤品质特性的影响

Effects of pretreatment methods on the quality characteristics of the Chinese giant salamander soup

中文关键词:  中国大鲵  风味  加工工艺  营养

英文关键词:pretreatment method  giant salamander soup  flavor  nutrition

中文摘要:

      目的 研究不同预处理方式(预煮、炒制、预煮+炒制)对大鲵汤风味和营养成分的影响。方法 在确定最适预煮与炒制的温度、时间后, 利用电子舌、电子鼻、气相色谱-质谱法等方法比较不同预处理方式大鲵汤的风味和营养差异, 并分析最佳预处理方式下大鲵汤氨基酸与脂肪酸组成, 评价大鲵汤的营养价值。结果 预煮时间30 s、预煮温度80℃、炒制时间60 s、炒制温度115℃为最佳预处理工艺; 在最佳预处理工艺下, 相较于对照组, 预煮、炒制、预煮+炒制处理增加了酯类种类与含量, 减少了腥味物质种类与含量, 且预煮+炒制组在感官评价中得分最高; 预煮+炒制处理下必需氨基酸占总氨基酸含量的32.00%, 必需氨基酸与非必需氨基酸比值为85.59%, 与联合国粮食及农业组织/世界卫生组织标准模式中的推荐值相近, 且不饱和脂肪酸含量占脂肪酸总量的82.36%, n-6/n-3的值为1.9。结论 预煮+炒制工艺能够减少大鲵汤的腥味, 且该条件下的大鲵汤营养价值较高, 可为中国养殖大鲵进一步精深加工提供技术参数。

英文摘要:

      Objective To investigate the effects of different pretreatment methods (precooking, frying, precooking+frying) on the flavor and nutritional components of giant salamander soup. Methods After determining the optimal temperature and time for precooking and frying, the flavor and nutritional differences of giant salamander soup with different pretreatment methods were compared by electronic tongue, electronic nose and gas chromatography-mass spectrometry, and the amino acid and fatty acid composition of giant salamander soup under the optimal pretreatment method were analyzed to evaluate the nutritional value of giant salamander soup. Results Precooking time 30 s, precooking temperature 80℃, frying time 60 s and frying temperature 115℃ were the best pretreatment processes. Under the optimum pretreatment process, compared with the control group, the precooking, frying and precooking+frying treatments increased the types and content of esters and decreased the types and content of fishy substances, and the precooking+frying group scored the highest in sensory evaluation. Under the precooking+frying treatment, essential amino acids account for 32.00% of the total amino acids, and the ratio of essential amino acids to non-essential amino acids was 85.59%, which was close to the recommended value in the standard model of Food and Agriculture Organization of the United Nations/World Health Organization, and the content of unsaturated fatty acids accounts for 82.36% of the total fatty acids, and the value of n-6/n-3 was 1.9. Conclusion Precooking+frying technology can reduce the fishy smell of giant salamander soup, and the soup under this condition has high nutritional value, which can provide technical parameters for further intensive processing of giant salamander cultured in China.