即食烤制鱿鱼工艺优化及风味分析  

Process optimization and flavor analysis of ready-to-eat baked squid

作　　者：吴俊杰[1,2] 魏帮鸿 郭全友 宋晓燕[2] 张晓慧[1,3] 朱琳 郑尧 杨絮[1] 蒋中权 WU Junjie;WEI Banghong;GUO Quanyou;SONG Xiaoyan;ZHANG Xiaohui;ZHU Lin;ZHENG Yao;YANG Xu;JIANG Zhongquan(Key Laboratory of Oceanic and Polar Fisheries,Ministry of Agriculture and Rural Affairs,East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;School of Healthy Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;School of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]中国水产科学研究院东海水产研究所,农业农村部远洋与极地渔业创新重点实验室,上海200090 [2]上海理工大学健康科学与工程学院,上海200093 [3]上海海洋大学食品学院,上海201306

出　　处：《食品与发酵工业》2024年第9期219-226,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2020YFD0901203);中央级公益性科研院所基本科研业务费专项资金项目(2022ZD02)。

摘　　要：为开发香糟风味即食烤制鱿鱼产品,建立以外观、气味、滋味和口感为指标的模糊感官综合评分方法,分析品质指标与感官评分之间的相关性,采用响应面模型优化加工工艺,并对产品的滋味轮廓和挥发性风味成分进行评价。结果显示,感官评分与咀嚼性、红绿值(a*)呈显著相关。最佳工艺条件为谷氨酰胺转氨酶添加量0.30%(质量分数),红糟添加量13.02%(质量分数),腌制时间24.27 h。产品与原料鱿鱼相比,即食烤制鱿鱼的酸味、涩味和咸味增加,苦味和甜味减少。共29种挥发性化合物被定性,包括:醇类(9种)、醛类(8种)、酮类(5种)、酯类(4种)、酸类(1种)和其他化合物(2种),在腌制前后醇类和醛类是变化最大的挥发性风味成分,腌制工艺降低了原料的刺激性气味以及腥味,为产品带来酒香、果香和油脂的香味。该研究为鱿鱼新产品和高值化利用提供实践参考。To develop a kind of Xiangzao-flavoured ready-to-eat baked squid product,a comprehensive fuzzy mathematic sensory evaluation method based on appearance,smell,taste,and mouthfeel was established to analyze the correlation between quality indicators and sensory score.The processing technology was optimized by response surface methodology,and the taste profile and volatile flavor substances of the products were evaluated.Results showed that the sensory score had a significant correlation with the chewiness and red-green value(a*).Response surface methodology suggested that the best sensory score was obtained with 0.30%TGase,13.02%of aromatic lees,and a curing time of 24.27 h.Compared with raw squid,ready-to-eat baked squid had increased sourness,astringency,and saltiness,while bitterness and sweetness were decreased.A total of 29 volatile compounds were detected in the product,including 9 alcohols,8 aldehydes,5 ketones,4 esters,1 acid,and 2 other compounds.Alcohols and aldehydes were the most obviously changed volatile flavor components after the cure.The pickling process reduced the pungent and fishy odor of the raw materials but could produce wine,fruit,and oil aroma.This study provides a practical reference for new product developmental methods and the high-value utilization of squid.

关 键 词：鱿鱼 即食制品 模糊数学 响应面分析 电子舌 气相离子迁移谱 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]