食品与发酵工业 >

2021 , Vol. 47 >Issue 10: 139 - 144

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025833

生产与科研应用

蟹味菇添加量对鳕鱼汤风味特性的影响

  • 徐永霞 ,
  • 白旭婷 ,
  • 曲诗瑶 ,
  • 赵洪雷 ,
  • 李学鹏 ,
  • 步营 ,
  • 励建荣 ,
  • 谢晶 ,
  • 季广仁
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  • 1(渤海大学 食品科学与工程学院,实验中心,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,海洋食品精深加工关键技术省部共建协同创新中心,辽宁 锦州,121013)
    2(上海海洋大学 食品学院,上海,201306)
    3(锦州笔架山食品有限公司,辽宁 锦州,121007)
博士,副教授(赵洪雷讲师和励建荣教授为共同通讯作者,E-mail:cristy320@163.com;lijr6491@163.com)

收稿日期: 2020-10-09

  修回日期: 2020-11-16

  网络出版日期: 2021-06-17

基金资助

国家重点研发计划项目(2016YFD0400705);辽宁省教育厅项目(LJ2019008);辽宁省兴辽英才计划项目(XLYC1807133)

收起

Effect of addition amount of crab mushroom on flavor characteristics of pollock fish soup

  • XU Yongxia ,
  • BAI Xuting ,
  • QU Shiyao ,
  • ZHAO Honglei ,
  • LI Xuepeng ,
  • BU Ying ,
  • LI Jianrong ,
  • XIE Jing ,
  • JI Guangren
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  • 1(College of Food Science and Engineering, Laboratory Center, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Collaborative Innovation Center of Seafood Deep Processing, Jinzhou 121013, China)
    2(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    3(Jinzhou Bijiashan Food Co. Ltd., Jinzhou 121007, China)

Received date: 2020-10-09

  Revised date: 2020-11-16

  Online published: 2021-06-17

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摘要

以狭鳕鱼为原料熬制鱼汤,研究不同蟹味菇添加量对鱼汤风味特性的影响。采用电子鼻、电子舌、氨基酸自动分析仪、高效液相色谱结合感官评价等对不同蟹味菇添加量下鱼汤的风味差异进行分析。结果表明,随着蟹味菇添加量的增加,除苦味和色泽外的其他感官评分均呈先上升后下降的趋势,当其添加量为18%(质量分数)时感官评分值最高;电子鼻和电子舌均能较好地区分不同蟹味菇添加量下鱼汤的气味和滋味差异;随着蟹味菇添加量的增加,鱼汤中有机酸和核苷酸的含量均显著增加(P<0.05),游离氨基酸总量先上升后下降,鲜味和甜味氨基酸是菌菇鱼汤的主要呈味氨基酸,蟹味菇的添加使鱼汤中鲜味和甜味氨基酸的含量百分比降低,而苦味氨基酸所占百分比升高。综合感官评价结果,当蟹味菇添加量为18%时,所得鱼汤的风味和口感最佳。

关键词： 蟹味菇; 鳕鱼; 鱼汤风味

本文引用格式

徐永霞 , 白旭婷 , 曲诗瑶 , 赵洪雷 , 李学鹏 , 步营 , 励建荣 , 谢晶 , 季广仁 . 蟹味菇添加量对鳕鱼汤风味特性的影响[J]. 食品与发酵工业, 2021 , 47(10) : 139 -144 . DOI: 10.13995/j.cnki.11-1802/ts.025833

Abstract

Pollock was used as raw material to prepare fish soup, and the effect of the different addition amount of crab mushroom on the flavor characteristics of fish soup was studied. Electronic nose, electronic tongue, automatic amino acid analyzer, high-performance liquid chromatography combined with sensory evaluation were used to analyze the flavor difference of fish soup with different amounts of crab mushroom. The results showed that with the increase amount of crab mushroom, the sensory scores except bitter taste and color increased first and then decreased, and the sensory score was the highest when the addition amount was 18%. The smell and taste of fish soup with different amounts of crab mushroom could be effectively distinguished by electronic nose and electronic tongue. With the increase of the number of crab mushrooms, the contents of organic acid and nucleotide in the fish soup increased significantly (P<0.05). The total amount of free amino acids increased firstly and then decreased, and the umami and sweet amino acids were the main flavor amino acids in mushroom fish soup. The addition of crab mushroom reduced the percentage content of umami and sweet amino acids in fish soup, while the percentage content of bitter amino acids increased. Combined with the results of sensory evaluation, the best flavor and taste of the fish soup was obtained when the addition amount of crab mushroom was 18%.

Key words： Hypsizygus marmoreus; Theragra chalcogramma; flavor of fish soup

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