Food and Fermentation Industries >

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

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

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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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

Cite this article

XU Yongxia , BAI Xuting , QU Shiyao , ZHAO Honglei , LI Xuepeng , BU Ying , LI Jianrong , XIE Jing , JI Guangren . Effect of addition amount of crab mushroom on flavor characteristics of pollock fish soup[J]. Food and Fermentation Industries, 2021 , 47(10) : 139 -144 . DOI: 10.13995/j.cnki.11-1802/ts.025833

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