摘要
为实现广西阳朔地方特色菜啤酒鱼的标准化加工,对啤酒鱼加工过程中煮制工艺参数进行优化。以罗非鱼为原料,通过模糊数学感官综合评价法,对啤酒鱼嫩度、弹性、组织状态、气味、滋味进行感官的权重分析;利用Box-Behnken响应面优化设计研究啤酒添加量、煮制时间、加热功率对啤酒鱼感官评分的影响;分别使用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrum, GC-IMS)和质构仪对用最优参数煮制的啤酒鱼进行挥发性风味物质测定及质构剖面分析(texture profile analysis, TPA)。结果表明:嫩度和滋味是影响啤酒鱼模糊数学感官综合评价值的重要指标,工艺参数对啤酒鱼综合评价值的影响强弱顺序为煮制时间>啤酒添加量>加热功率。啤酒鱼最佳煮制工艺参数为:啤酒添加量66%,煮制时间33 min,加热功率500 W,预测值7.89,实际综合评价值为7.91。啤酒鱼的啤酒风味主要由乙醇、2, 3-戊二酮等醇、酮类物质组成;啤酒的添加使鱼肉的硬度、咀嚼性降低。本研究可为啤酒鱼的工业化生产工艺提供一定的理论支持。
In order to establish a standardized processing procedure of Yangshuo beer fish,the boiling process parameters of beer fish were studied.The tilapia was taken as raw material for cooking,and the sensory weight assessments of tenderness,elasticity,tissue state,smell and taste of beer fish were carried out through fuzzy mathematics sensory comprehensive evaluation.The Box-Behnken response surface methodology was used to study the effect of beer additive amount,boiling time and heating power on sensory evaluation of beer fish.Gas chromatography-ion mobility spectrum(GC-IMS)and texture analyzer were used to analyze the volatile flavor compounds and texture profile analysis(TPA)of beer fish boiled with optimal parameters,respectively.The results showed that the tenderness and the taste were important indexes for fuzzy mathematics sensory comprehensive evaluation of beer fish,and the effect order of process parameters on comprehensive evaluation could be arranged as followed:boiling time>beer additive amount>heating power.The optimum boiling process parameters for beer fish were found to be beer additive amount of 66%,boiling for 33 min with heating power of 500 W,the predict comprehensive sensory value was 7.89,and the observed comprehensive sensory value was7.91.The main volatile flavor compounds of the beer fish contributed by beer were alcohols and ketones like ethanol and 2,3-pentanedione.Beer could reduce the hardness and chewiness of the fish.This study could provide some theoretical support for the industrial production process of beer fish.
作者
王哲铭
王成财
朱立宏
江虹锐
刘小玲
姜毅
WANG Zheming;WANG Chengcai;ZHU Lihong;JIANG Hongrui;LIU Xiaoling;JIANG Yi(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)
出处
《食品工业科技》
CAS
北大核心
2021年第14期161-168,共8页
Science and Technology of Food Industry
基金
国家重点研发计划项目(2018YFD0400105)。
关键词
啤酒鱼
模糊数学
感官评价
风味特性
质构特性
煮制
beer fish
fuzzy mathematics
sensory evaluation
flavour
texture
boiling process
