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                  • EI
                  • Scopus
                  • 食品科學與工程領域高質量科技期刊分級目錄第一方陣T1
                  • DOAJ
                  • EBSCO
                  • 北大核心期刊
                  • 中國核心學術期刊RCCSE
                  • JST China
                  • FSTA
                  • 中國精品科技期刊
                  • 中國農業核心期刊
                  • CA
                  • WJCI
                  • 中國科技核心期刊CSTPCD
                  • 中國生物醫學SinoMed
                  中國精品科技期刊2020
                  毛書燦,楊麗鳳,汪蘭,等. 超聲輔助腌制對微波烏鱧魚片的風味影響[J]. 食品工業科技,2023,44(18):58?66. doi: 10.13386/j.issn1002-0306.2022100283.
                  引用本文: 毛書燦,楊麗鳳,汪蘭,等. 超聲輔助腌制對微波烏鱧魚片的風味影響[J]. 食品工業科技,2023,44(18):58?66. doi: 10.13386/j.issn1002-0306.2022100283.
                  MAO Shucan, YANG Lifeng, WANG Lan, et al. Effect of Ultrasonic Assisted Salting on Quality of Microwave Snakehead Fillet[J]. Science and Technology of Food Industry, 2023, 44(18): 58?66. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100283.
                  Citation: MAO Shucan, YANG Lifeng, WANG Lan, et al. Effect of Ultrasonic Assisted Salting on Quality of Microwave Snakehead Fillet[J]. Science and Technology of Food Industry, 2023, 44(18): 58?66. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100283.

                  超聲輔助腌制對微波烏鱧魚片的風味影響

                  Effect of Ultrasonic Assisted Salting on Quality of Microwave Snakehead Fillet

                  • 摘要: 為研究超聲輔助腌制對微波烏鱧魚片風味的影響,本文以烏鱧為研究對象,優化了超聲輔助腌制烏鱧魚片的條件,隨后進行微波熟化魚片的電子鼻、電子舌、揮發性風味物質含量以及游離氨基酸物質含量的測定。結果表明,超聲輔助腌制最佳條件為鹽濃度4 g/mL,固液比 1:4 g/mL,恒溫(24±1)℃,超聲頻率40 kHz,超聲功率200 W,超聲時間60 min。在電子鼻及揮發性風味物質分析中,超聲腌制處理有效抑制了微波熟化魚片中有機硫化物的生成,并使5種揮發性物質(醇類、醛類、酮類、酸類和酯類)含量上升。在電子舌和游離氨基酸物質含量分析中,超聲腌制處理對酸味和苦味響應度最低,對咸味、鮮味和甜味的響應度最高,且超聲處理能提高13種游離氨基酸的含量。超聲及腌制處理使得微波熟化魚片的風味更佳。經過雙因素方差分析發現,超聲處理對氣味的影響更為顯著,腌制處理對滋味的影響更為顯著。該研究結果對工業化生產預制調理水產品提供了理論支持。

                     

                    Abstract: In order to study the effect of ultrasound-assisted salting on the flavor quality of microwave heating snakehead fillet, the parameters of ultrasonic and brining of snakehead fillet were first investigated, then the electronic nose, electronic tongue, volatile substances and free amino acid substance of microwave heated snakehead fillets were determined. The results showed that the optimum parameters of ultrasound-assisted brining were as follows: Salt content 4 g/mL, solid-to-liquid ratio 1:4 g/mL, constant temperature (24±1) ℃, ultrasonic frequency 40 kHz, ultrasonic power 200 W and ultrasonic time 60 min. In electronic nose and volatile flavor substances analysis, ultrasonic assisted salting treatment effectively inhibited the formation of organic sulfide and increased the contents of five volatile substances (alcohols, aldehydes, ketones, acids and esters) in microwave heated fillets. In electronic tongue and free amino acid substance content analysis, the response of ultrasonic assisted salting treatment to sour and bitter taste was the lowest, and the response to salty, umami and sweet taste was the highest. And the ultrasonic treatment increased the contents of 13 free amino acids of microwave heated snakehead fillet, suggesting the improvement of flavor and taste. Two-factor analysis of variance found that ultrasonic treatment had a more significant effect on flavor, and salting treatment had a more significant effect on taste. The results of this study provide theoretical support for the industrial production of prefabricated aquatic products.

                     

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