陈晓婷,罗朝世禧,刘淑集,潘 南,许 旻,苏永昌,张玉苍,刘智禹.养殖菊黄东方鲀鱼头汤风味料工艺优化[J].食品安全质量检测学报,2024,15(2):93-104
养殖菊黄东方鲀鱼头汤风味料工艺优化
Process optimization of the flavorings ingredients of cultured Takifugu flavidus fish head soup
投稿时间:2023-11-02  修订日期:2024-01-20
DOI:
中文关键词:  养殖菊黄东方鲀鱼头  电子鼻  电子舌  模糊数学评价法  工艺优化
英文关键词:cultured Takifugu flavidus fish head  electronic nose  electronic tongue  fuzzy mathematics evaluation method  process optimization
基金项目:福建省海洋经济发展专项资金项目(FJHJF-L-2022-9);福建省促进海洋与渔业产业高质量发展专项资金项目(FJHYF-L-2023-22)
作者单位
陈晓婷 集美大学食品与生物工程学院;福建水产研究所, 国家海水鱼类加工技术研发中心, 福建省海洋生物增养殖与高值化利用重点实验室 
罗朝世禧 集美大学食品与生物工程学院 
刘淑集 福建水产研究所, 国家海水鱼类加工技术研发中心, 福建省海洋生物增养殖与高值化利用重点实验室 
潘 南 福建水产研究所, 国家海水鱼类加工技术研发中心, 福建省海洋生物增养殖与高值化利用重点实验室 
许 旻 集美大学食品与生物工程学院;福建水产研究所, 国家海水鱼类加工技术研发中心, 福建省海洋生物增养殖与高值化利用重点实验室 
苏永昌 福建水产研究所, 国家海水鱼类加工技术研发中心, 福建省海洋生物增养殖与高值化利用重点实验室 
张玉苍 集美大学食品与生物工程学院 
刘智禹 福建水产研究所, 国家海水鱼类加工技术研发中心, 福建省海洋生物增养殖与高值化利用重点实验室 
AuthorInstitution
CHEN Xiao-Ting College of Ocean Food and Biological Engineering, Jimei University;Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province 
LUO Zhao-Shi-Xi College of Ocean Food and Biological Engineering, Jimei University 
LIU Shu-Ji Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province 
PAN Nan Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province 
XU Min College of Ocean Food and Biological Engineering, Jimei University;Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province 
SHU Yong-Chang Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province 
ZHANG Yu-Cang College of Ocean Food and Biological Engineering, Jimei University 
LIU Zhi-Yu Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province 
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中文摘要:
      目的 优化养殖菊黄东方鲀鱼头汤风味料工艺, 提高鱼头副产物的附加值。方法 采用养殖菊黄东方鲀鱼头为原料, 以黏度、凝胶性质和色泽为指标, 筛选最佳浓缩度; 利用电子鼻和电子舌技术结合模糊数学感官评价法, 以滋味、挥发性风味和感官评价为指标, 在单因素实验的基础上进行正交实验, 对鱼头汤风味料进行工艺优化。结果 80%浓缩度鱼头汤的产品属性较好; 通过添加辅料调味的鱼头汤具有更丰富的滋味和挥发性风味, 以鲜味、芳香成分和硫化物增加为主, 获得鱼头汤风味料的最佳工艺配方为: 食盐添加量1.1%、胡椒粉添加量0.1%、姜粉添加量0.1%、味精添加量1.7%。最优工艺条件制备的鱼头汤风味料呈奶白色、鲜味浓郁, 综合感官评分为4.47分。结论 本研究可为河鲀鱼头汤风味料的生产提供一定的理论依据。
英文摘要:
      Objective To optimize the flavoring process of cultured Takifugu flavidus fish head soup and increase the added value of byproducts. Methods The fish heads of cultured Takifugu flavidus were used as raw material. Based on viscosity, gel properties, and color, the optimal concentration of fish head soup was investigated; by using electronic nose and electronic tongue technologies, combining with fuzzy mathematical sensory evaluation methods, the processing technology of flavoring ingredients of fish head soup was optimized through orthogonal experiments based on single factors. Results The fish head soup with 80% concentration was better product attributes. By adding additional ingredients for seasoning, the fish head soup had better taste and more abundant volatile profiles, primarily enhanced with umami taste, aromatic components, and sulfides. The optimal process formula for the fish head soup flavoring was determined as follows: 1.1% salt, 0.1% pepper powder, 0.1% ginger powder, and 1.7% monosodium glutamate. Under the optimal conditions, the flavoring ingredients prepared from fish head soup of pufferfish were creamy white and richly flavored, with a comprehensive sensory score of 4.47. Conclusion This study has provided a theoretical basis for the production of flavoring ingredients of fish head soup of pufferfish.
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