酵母抽提物替代味精对鱼糕冻藏品质的影响及其品质预测模型的建立  

Effect of Yeast Extract Replacing Monosodium Glutamate on Frozen Storage Quality of Fish Cake and Establishment of Its Quality Prediction Model

作　　者：聂景贵 张茜 黄琪琳 熊建[2] 覃先武[2] 沈硕[2] 李沛[2] NIE Jing-gui;ZHANG Qian;HUANG Qi-lin;XIONG Jian;QIN Xian-wu;SHEN Shuo;LI Pei(National R&D Branch Center for Conventional Freshwater Fish Processing Technology,College of Food Science and Technology,Huazhong Agricultural University,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》2023年第5期24-30,43,共8页China Condiment

基　　金：国家重点研发计划项目(2018YFD0901003);安琪酵母股份有限公司技术合作项目(2020-4201-13-000898)。

摘　　要：酵母抽提物(YE)作为一种风味改良剂,在鱼糕的生产中具有替代味精(MSG)、增强其风味和凝胶强度的作用。为进一步探讨添加YE替代味精对鱼糕后续冻藏品质的影响,该研究选用了3种YE(KA66、FA31和KU012)制作鱼糕,监测鱼糕冻藏期间的品质变化。结果表明,冻藏前期,鱼糕的硫代巴比妥酸反应物(TBARS)和挥发性盐基氮(TVB-N)含量均维持较低的水平且组间差异较小,YE组鱼糕的白度低于MSG组,硬度、咀嚼性和感官评分均高于MSG组;冻藏后期,TBARS、TVB-N含量和pH值逐渐升高,白度、硬度与咀嚼性逐渐下降。FA31和KU012组的感官评分逐渐低于MSG组,而KA66组的感官评分始终维持较高的水平。相关性分析显示,感官评分与TBARS值、TVB-N含量和白度之间存在极显著的相关性。此外,建立了鱼糕冻藏品质的预测模型。经预测,4组鱼糕的冻藏货架期分别为320,259,238,200 d。综上,以YE替代味精有助于维持鱼糕冻藏前期的感官品质,但会促使冻藏后期品质加速恶化。As a flavor improver,yeast extract(YE)can replace monosodium glutamate(MSG)in the production of fish cake and enhance its flavor and gel strength.In order to further explore the effect of adding YE instead of monosodium glutamate on the subsequent frozen storage quality of fish cake,three types of YE(KA66,FA31 and KU012)are selected to make fish cake in this study,and the quality change of fish cake during storage is monitored.The results show that in the early stage of frozen storage,both thiobarbituric acid reactive substances(TBARS)and volatile basic nitrogen(TVB-N)content of fish cake maintain a low level with little difference between groups.The whiteness of the fish cake in YE groups is lower than that in MSG group,while the hardness,chewiness and sensory score are all higher than those in MSG group.In the later stage of frozen storage,TBARS,TVB-N content and pH value gradually increase,and whiteness,hardness and chewiness decrease gradually.The sensory scores of FA31 and KU012 groups are gradually lower than that of MSG group,while the sensory score of KA66 group always maintains a higher level.Correlation analysis shows that there is a very significant correlation between sensory score and TBARS value,TVB-N content and whiteness.In addition,the prediction model of frozen storage quality of fish cake is established.It is predicted that the frozen shelf life of the four groups of fish cake is 320,259,238,200 d respectively.In conclusion,replacing monosodium glutamate with YE is helpful to maintain the sensory quality of fish cake in the early stage of frozen storage,but will accelerate the deterioration of the quality in the later stage of frozen storage.

关 键 词：酵母抽提物 替代味精 鱼糕 冻藏品质 预测模型 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]