鳕鱼骨汤的熬制及风味物质释放规律  

Cooking Progress and Flavor Release of Alaska Pollock Frame Soup

作　　者：步营 李月 杨琬琳 徐文婷 朱文慧 李学鹏 励建荣 毕蕾 于建洋 BU Ying;LI Yue;YANG Wan-lin;XU Wen-ting;ZHU Wen-hui;LI Xue-peng;LI Jian-rong;BI Lei;YU Jian-yang(College of Food Science and Engineering,Bohai University,National&Local Joint Engineering Research Center of Storage,the Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities,Jinzhou 121013,China;Dufengxuan Gushen Biological Technology Co.Ltd.,Fushun 113122,China;Rongcheng Taixiang Food Co.Ltd.,Weihai 264309,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁省高校重大科技平台“食品贮藏加工及质量安全控制工程技术研究中心”,辽宁锦州121013 [2]抚顺独凤轩骨神生物技术股份有限公司,辽宁抚顺113122 [3]荣成泰祥食品股份有限公司,山东威海264309

出　　处：《现代食品科技》2020年第3期226-233,共8页Modern Food Science and Technology

基　　金：国家重点研发计划项目(2017YFD0400106);辽宁食品产业校企联盟校企合作科研项目(2018LNSPLM0103);辽宁兴辽英才项目(XLYC1807133);辽宁省高等学校生鲜食品产业技术研究院支持项目(辽教办发(2017)55号)。

摘　　要：本文以鳕鱼骨为研究对象,对高压熬制鳕鱼骨汤的最佳熬制工艺参数进行了研究,分析了高压鱼汤在熬制15、30、45、60、75、90、105和120 min过程中的风味变化规律,对比分析了常压和高压鳕鱼骨汤的风味物质差异。研究结果表明,高压熬制最佳工艺条件为料水比1:2、温度110℃、时间2 h,蛋白溶出率为(7.49±0.26) g/100 g鱼骨;高压鱼骨汤在熬制过程中,多肽类物质在30 min后开始稳步地溶出,最终稳定在2.00 mg/L;3种核苷酸在90~105 min的区间内浓度达到最高,有机酸类物质中乳酸含量在90min时达到最高,为67.91mg/L;GC-MS分析结果表明醛类、酮类是构成鱼骨汤风味的主要物质;高压鱼骨汤中的蛋白质溶出率、多肽和5’-AMP的含量分别是常压鱼骨汤的1.54、1.20和4.87倍。在常压鱼骨汤和高压鱼骨汤中分别检测到33和37种挥发性风味物质,同时在高压条件下产生了更多的醛类、酮类物质,具有更好的风味。In this paper, the optimum process parameters for Alaska pollock frame soup were studied. The variation of flavor in high pressure fish bone soup was analyzed during cooking for 15, 30, 45, 60, 75, 90, 105 and 120 min, and the difference of flavor substances between normal and high pressure fish bone soup was also analyzed. The results showed that the optimum process condition for high-pressure process was material water ratio 1:2, temperature 110 ℃ and time 2 h, and the protein dissolution rate was(7.49±0.26) g/100 g. In the boiling process of high-pressure fish bone soup, peptides began to dissolve out steadily after 30 min, and finally stabilized at 2.00 mg/L. The concentration of the three nucleotides reached the highest within the interval of 90~105 min, and the content of lactic acid in organic acids reached the highest at 90 min, which was 67.91 mg/L. The results of gas chromatography-mass spectrometry analysis showed that aldehydes and ketones were the main components of the flavor of fish bone soup. The protein dissolution rate, polypeptide and the content of 5 ’-AMP in taste nucleotides were 1.54, 1.20 and 4.87 times higher than those of normal pressure Alaska pollock frame soup respectively. Thirty-three and 37 volatile flavor substances were detected in the normal and high pressure fish bone soup respectively. Under high pressure, more aldehydes and ketones were produced, which have better flavor.

关 键 词：鳕鱼骨 鱼骨汤 高压熬制 风味物质 风味释放 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]