刘松昆,李 强,夏立志,姜绍通,林 琳,陆剑锋.臭鲈鱼发酵工艺优化及其对品质的影响[J].食品安全质量检测学报,2024,15(7):251-260 |
臭鲈鱼发酵工艺优化及其对品质的影响 |
Optimization of fermentation process of stinky bass (Micropterus salmoides) and its effect on quality |
投稿时间:2024-02-27 修订日期:2024-03-29 |
DOI: |
中文关键词: 发酵鲈鱼 工艺优化 感官评价 电子鼻 电子舌 |
英文关键词:fermented Micropterus salmoides process optimization sensory evaluation electronic nose electronic tongue |
基金项目: |
作者 | 单位 |
刘松昆 | 1.合肥工业大学食品与生物工程学院, 农产品现代加工安徽省重点实验室, 农产品生物化工教育部工程研究中心 |
李 强 | 1.合肥工业大学食品与生物工程学院, 农产品现代加工安徽省重点实验室, 农产品生物化工教育部工程研究中心 |
夏立志 | 1.合肥工业大学食品与生物工程学院, 农产品现代加工安徽省重点实验室, 农产品生物化工教育部工程研究中心 |
姜绍通 | 1.合肥工业大学食品与生物工程学院, 农产品现代加工安徽省重点实验室, 农产品生物化工教育部工程研究中心 |
林 琳 | 1.合肥工业大学食品与生物工程学院, 农产品现代加工安徽省重点实验室, 农产品生物化工教育部工程研究中心 |
陆剑锋 | 1.合肥工业大学食品与生物工程学院, 农产品现代加工安徽省重点实验室, 农产品生物化工教育部工程研究中心 |
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Author | Institution |
LIU Song-Kun | 1.College of Food and Biological Engineering, Hefei University of Technology, Anhui Provincial Key Laboratory for Agriculture Products Modern Processing, Engineering Research Center of Bio-Process, Ministry of Education |
LI Qiang | 1.College of Food and Biological Engineering, Hefei University of Technology, Anhui Provincial Key Laboratory for Agriculture Products Modern Processing, Engineering Research Center of Bio-Process, Ministry of Education |
XIA Li-Zhi | 1.College of Food and Biological Engineering, Hefei University of Technology, Anhui Provincial Key Laboratory for Agriculture Products Modern Processing, Engineering Research Center of Bio-Process, Ministry of Education |
JIANG Shao-Tong | 1.College of Food and Biological Engineering, Hefei University of Technology, Anhui Provincial Key Laboratory for Agriculture Products Modern Processing, Engineering Research Center of Bio-Process, Ministry of Education |
LIN Lin | 1.College of Food and Biological Engineering, Hefei University of Technology, Anhui Provincial Key Laboratory for Agriculture Products Modern Processing, Engineering Research Center of Bio-Process, Ministry of Education |
LU Jian-Feng | 1.College of Food and Biological Engineering, Hefei University of Technology, Anhui Provincial Key Laboratory for Agriculture Products Modern Processing, Engineering Research Center of Bio-Process, Ministry of Education |
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中文摘要: |
目的 探究淡水鲈鱼发酵的最佳工艺, 并分析其在发酵过程中的品质变化。方法 通过单因素—响应面实验优化了鲈鱼的发酵温度、发酵时间及盐添加量, 随后以市售臭鳜鱼为对照, 结合质构、挥发性盐基氮、硫代巴比妥酸、电子鼻、电子舌的检测评价臭鲈鱼肉质和品质。结果 经响应面优化实验得到的最佳发酵工艺为: 发酵温度15℃、发酵时间7 d、3% NaCl。发酵过程中, 臭鲈鱼的质地得到明显改善, 发酵结束后, 臭鲈鱼的硬度和胶着性略高于臭鳜鱼, 但弹性、黏聚性、咀嚼性和回复性略低于臭鳜鱼。挥发性盐基氮值上升到40.15 mg/100 g, 低于臭鳜鱼的41.55 mg/100 g (P>0.05)。硫代巴比妥酸值为2.07 mg/kg, 低于臭鳜鱼的2.16 mg/kg (P<0.05)。电子鼻的W1W传感器显示臭鲈鱼有着和臭鳜鱼相似的臭味。电子舌显示臭鲈鱼的鲜味和苦味等口味均高于臭鳜鱼。结论 在本研究的工艺条件下发酵的臭鲈鱼在肉质、口感、气味和味道上与臭鳜鱼具有相似性, 为淡水鲈鱼开发为臭鲈鱼产品提供了可能性。 |
英文摘要: |
Objective To explore the optimal process for fermentation of Micropterus salmoides and analyze the changes in quality during the fermentation process. Methods The fermentation temperature, fermentation time, and salt addition of Micropterus salmoides were optimized by a one-way-response surface experiment, followed by the evaluation of the meat quality and quality of the stinky bass using commercially available stinky mandarin fish as a control in conjunction with the testing of texture, total volatile base-N, thiobarbituric acid, electronic nose, and electronic tongue. Results The optimal fermentation process obtained through response surface optimization experiments was: Fermentation temperature of 15℃, fermentation time of 7 d, and 3% NaCl. The texture of stinky bass significantly improved during the fermentation process, and at the end of fermentation, the hardness and adhesion of stinky bass were slightly higher than that of stinky mandarin fish, but the elasticity, adhesion, chewiness and reparability were slightly lower than that of stinky mandarin fish. The total volatile base-N value increased to 40.15 mg/100 g, which was lower than that of stinky mandarin fish (41.55 mg/100 g) (P>0.05). The thiobarbituric acid value was 2.07 mg/kg which was lower than that of stinky mandarin fish (2.16 mg/kg) (P<0.05). The W1W sensor of the electronic nose showed that stinky bass had a similar odor to stinky mandarin fish. The e-tongue showed that flavors such as umami and bitterness were higher in stinky bass than in stinky mandarin fish. Conclusion Stinky bass fermented under the process conditions of this study has similarities with stinky mandarin fish in terms of meat quality, texture, odor and taste, providing the possibility of developing Micropterus salmoides into stinky bass products |
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