双响应值联合优化超声波辅助熬制雪菜大黄鱼汤工艺及其滋味评价  

Optimization of Ultrasonic-Assisted Cooking Technology and Taste Evaluation of Larimichthys crocea Soup with Brassica juncea var.crispifolia by Combination of Double Response Values

作　　者：李珊慧 林登峰 赵洪雷 李学鹏 励建荣 徐永霞 LI Shan-hui;LIN Deng-feng;ZHAO Hong-lei;LI Xue-peng;LI Jian-rong;XU Yong-xia(Research Institute of Ocean,College of Food Science and Engineering,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,海洋研究院,辽宁锦州121013

出　　处：《中国调味品》2024年第6期43-49,76,共8页China Condiment

基　　金：辽宁省教育厅重点攻关项目(LJKZZ20220119)。

摘　　要：以大黄鱼和腌制雪菜为主要原料,采用超声波辅助加热的方式熬制雪菜大黄鱼汤,以感官评分和可溶性蛋白含量为评价指标,通过双响应值优化熬制工艺条件,并采用电子舌和高效液相色谱法分析不同加热方式对雪菜大黄鱼汤滋味特性的影响。结果表明,超声波辅助熬制雪菜大黄鱼汤的最佳工艺条件为雪菜与大黄鱼的质量比1∶4、超声功率700 W、超声熬煮时间90 min。在此条件下熬制出的雪菜大黄鱼汤的感官评分为85.67,可溶性蛋白含量为119.65 mg/mL,与模型预测值无显著性差异(P>0.05)。与传统加热方式相比,超声波辅助热处理熬制的雪菜大黄鱼汤的鲜味强度增加,苦味程度降低,呈味核苷酸含量有所提高。Using pickled Brassica juncea var.crispifolia and Larimichthys crocea as the main raw materials,Larimichthys crocea soup with Brassica juncea var.crispifolia is cooked by ultrasonic-assisted heating.Sensory score and soluble protein content are used as the evaluation indexes,the cooking process conditions are optimized by double response values,and the effects of different heating methods on the taste characteristics of Larimichthys crocea soup with Brassica juncea var.crispifolia are analyzed by electronic tongue and high performance liquid chromatography.The results show that the optimal process conditions of ultrasonic-assisted cooking are the mass ratio of Brassica juncea var.crispifolia to Larimichthys crocea of 1∶4,ultrasonic power of 700 W and ultrasonic cooking time of 90 min.Under these conditions,the sensory score of the prepared Larimichthys crocea soup with Brassica juncea var.crispifolia is 85.67,and the soluble protein content is 119.65 mg/mL,which has no significant difference from the predicted value(P>0.05).Compared with traditional heating,the umami intensity of Larimichthys crocea soup with Brassica juncea var.crispifolia cooked by ultrasonic-assisted heat treatment increases,the bitterness decreases,and the content of taste nucleotides increases.

关 键 词：大黄鱼 雪菜 鱼汤 工艺优化 双响应值 

分 类 号：TS201.1[轻工技术与工程—食品科学]