酵母抽提物替代味精的主料配方优化及其对传统鱼糕品质的影响  

Formula Optimization of Main Ingredients of Yeast Extract Instead of Monosodium Glutamate and Its Effect on the Quality of Traditional Fish Cake

作　　者：张茜 熊善柏 黄琪琳 熊建[2] 李沛[2] 沈硕[2] 覃先武[2] ZHANG Qian;XIONG Shan-bai;HUANG Qi-lin;XIONG Jian;LI Pei;SHEN Shuo;QIN Xian-wu(College of Food Science and Technology,Huazhong Agricultural University,National R&D Branch Center for Conventional Freshwater Fish Processing Technology,Wuhan 430070,China;Angel Yeast Co.,Ltd.,Yichang 443003,China)

机构地区：[1]华中农业大学食品科学技术学院国家大宗淡水鱼加工技术研发分中心,武汉430070 [2]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《中国调味品》2021年第11期12-17,26,共7页China Condiment

基　　金：国家重点研发计划项目(2018YFD0901005);酵母抽提物在水产制品中的应用研究及推广(2020-4201-13-000898)。

摘　　要：以酵母抽提物替代味精,同时以酵母抽提物、食盐、肥膘肉、马铃薯淀粉添加量为单因素研究其对鱼糕感官品质、质构性能及白度的影响,并采用正交实验得出鱼糕主料的最优配比参数。结果表明:酵母抽提物替代味精对鱼糕感官品质、白度及质构特性均有显著影响(P<0.05),并且在1%的添加量下能显著提高(P<0.05)鱼糕的硬度、内聚性和咀嚼性。通过正交优化得到鱼糕主料的最优配比(以鱼肉总质量计)为:酵母抽提物添加量0.5%、马铃薯淀粉添加量10%、肥膘肉添加量10%、食盐添加量2%。此配方制成的鱼糕滋味鲜美、香味浓郁、口感细腻、富有弹性,满足了消费者对风味、口感、营养健康的要求。Yeast extract is used to replace monosodium glutamate,and the effects of single factors such as yeast extract additive amount,salt additive amount,fat meat additive amount and potato starch additive amount on the sensory quality,texture properties and whiteness of fish cake are studied,the optimal ratio parameters of the main ingredients of fish cake are obtained by orthogonal experiment.The results show that the replacement of monosodium glutamate by yeast extract has significant effect on the sensory quality,whiteness and texture properties of fish cake(P<0.05),and the addition of 1%could significantly improve the hardness,cohesion and chewiness of fish cake(P<0.05).The optimal ratio of fish cake ingredients(based on the total mass of fish)is obtained through orthogonal optimization as follows:yeast extract additive amount is 0.5%,potato starch additive amount is 10%,fat meat additive amount is 10%and salt additive amount is 2%.The fish cake made by this formula is delicious and delicate in taste,strong in fragrance and rich in elasticity,which has met the requirements of consumers for flavor,taste,nutrition and health.

关 键 词：鱼糕 酵母抽提物 感官品质 质构性能 白度 配方优化 

分 类 号：TS264.23[轻工技术与工程—发酵工程]