Food and Fermentation Industries >

2022 , Vol. 48 >Issue 10: 140 - 148

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027559

Process optimization and taste evaluation of frozen aromatic fish (Andrias davidianus)

  • MA Donglin ,
  • GUO Quanyou ,
  • LI Baoguo ,
  • FENG Guangpeng ,
  • YANG Xu ,
  • WANG Haihua ,
  • JIANG Chaojun ,
  • MA Benhe
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  • 1(East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)
    2(School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    3(Jiangxi Fisheries Research Institute, Nanchang 330039, China)

Received date: 2021-04-06

  Revised date: 2021-04-22

  Online published: 2022-06-10

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Abstract

In order to develop frozen conditioning products of Andrias davidianus, response surface analysis was used to optimize the processing technology from the amount of salt, marinating time and temperature, and to evaluate the physical and chemical properties, umami and flavor substances. The best process conditions obtained by sensory evaluation were by the addition of salt at 2.90% and marinating for 73.40 h at 6.25 ℃. After the Andrias davidianus was frozen and conditioned, the protein (18.55±0.17)% and fat (2.07±0.17)% content were significantly increased, the product contained (3.17±0.10)% salt which was a low-salt product. The total amount of flavored amino acids was significantly increased, in which the raw material Andrias davidianus increased from 438.52 mg/100g to 624.82 mg/100; meanwhile, the total amount of flavored nucleotides were increased from (174.41±0.56) mg/kg to (223.50±0.74) mg/kg. Moreover, there were 6 kinds of free amino acids Glu, Ala, Arg, Val, His and Met in the frozen preparation of Andrias davidianus. The taste activity value was greater than 1, which had a significant contribution to the overall taste profile of the product. The equivalent umami concentrations increased by 2.05 times. Therefore, the taste and umami taste of the products have been significantly improved. This study provides theoretical guidance for the deep processing of Andrias davidianus.

Key words： Andrias davidianus; frozen conditioning products; taste nucleotides; free amino acids

Cite this article

MA Donglin , GUO Quanyou , LI Baoguo , FENG Guangpeng , YANG Xu , WANG Haihua , JIANG Chaojun , MA Benhe . Process optimization and taste evaluation of frozen aromatic fish (Andrias davidianus)[J]. Food and Fermentation Industries, 2022 , 48(10) : 140 -148 . DOI: 10.13995/j.cnki.11-1802/ts.027559

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