添加植物油对鲣鱼鱼松滋味的影响  

Effect of vegetable oil on the taste of bonito fish floss

作　　者：戴振庭 周惠敏 殷泽生 周瑜 陈舜胜[1,2] DAI Zhenting;ZHOU Huimin;YIN Zesheng;ZHOU Yu;CHEN Shunsheng(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquaticproduct Processing&Preservation,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《甘肃农业大学学报》2022年第6期227-234,共8页Journal of Gansu Agricultural University

摘　　要：【目的】为了丰富鲣鱼加工产品的种类,分析在炒制鲣鱼松过程中加入植物油对整体滋味的影响。【方法】以鲣鱼的普通肌为原料,炒制3种鲣鱼鱼松,分别为不添加植物油炒制的鲣鱼松(W组)、添加1%橄榄油炒制的鲣鱼松(G组)和添加1%葵花籽油炒制的鲣鱼松(K组)。测定了3种炒制方式下鲣鱼松游离氨基酸和呈味核苷酸的含量,并计算味觉活性值(taste activity value,TAV)和味精当量(equivalent umami concentration,EUC),结合人工感觉和电子感觉(电子舌)的主成分分析对其滋味品质进行综合分析,比较3种鲣鱼鱼松的感官品质和滋味品质的差异。【结果】W组、K组和G组的水分含量分别为20.34%、19.87%和15.68%,总游离氨基酸含量分别为712.43、1108.94和1076.12 mg/100 g,鲜味核苷酸(IMP)含量分别为284.06、201.63和310.87 mg/100 g,TAV值分别为11.36、8.07和12.43。3种鲣鱼松的EUC值均显著高于阈值,其中添加葵花油的鲣鱼松的EUC值最高,为21.11。电子舌分析结果表明,添加植物油及不同植物油炒制的鲣鱼鱼松的滋味有明显差异。结合人工感官综合考虑,添加葵花籽油炒制的鱼松制品评价最高。【结论】用葵花籽油炒制的鲣鱼鱼松整体效果较好。【Objective】In order to enrich the form of processed products of bonito,the effects of adding vegetable oil on the taste of bonito floss were analyzed.【Method】The common muscle of skipjack bonito was used as raw material to prepare three kinds of bonito floss,namely,skipjack meat floss without vegetable oil(group W),skipjack meat floss with 1%olive oil(group G),and skipjack meat floss with 1%sunflower oil(group K).The free amino acid and flavour nucleotide contents of bonito floss were determined under the three frying methods,and the taste activity value(TAV)and equivalent umami concentration(EUC)of bonito floss were calculated.Based on the principal component analysis(PCA)of artificial sense and electronic sense(electronic tongue),the sensory quality and taste quality of three kinds of bonito floss were analyzed.【Result】The water contents of W,K and G groups were 20.34%,19.87%and 15.68%,and the total free amino acid contents were 712.43,1108.94 and 1076.12 mg/100 g,respectively.The IMP contents of umami nucleotides were 284.06,201.63 and 310.87 mg/100 g,and the TAV values were 11.36,8.07 and 12.43,respectively.The EUC of the three fish floss of bonito were significantly higher than the threshold value,and the EUC of the bonito supplemented with sunflower oil was 21.11.In the principal component analysis of electronic tongue,the cumulative contribution rate of PC1 and PC2 was 99.828%,which could reflect the overall characteristics of fish floss and standardise the sensory evaluation data of bonito floss by fuzzy mathematical model.【Conclusion】The overall effect of skipjack floss prepared with sunflower oil was the best.

关 键 词：鲣鱼鱼松 游离氨基酸 核苷酸 电子舌 感官评定 

分 类 号：S98[农业科学—捕捞与储运]