摘要
为了丰富鱼肉香肠的风味种类,以金线鱼鱼糜为主要原料,通过单因素试验和正交试验,探究不同添加量的榴莲、鸡蛋清、TG酶对鱼肉香肠的色泽、质地、凝胶强度、感官评分的影响,在此基础上研究不同杀菌温度对鱼肉香肠风味的影响.结果表明,榴莲添加量为7％,TG酶添加量为0.4％,鸡蛋清添加量为1％时,产品的榴莲风味突出、色泽鲜亮、富有弹性;通过电子鼻测定得出芳香成分、氮氧化合物、芳香胺类、短链烷烃、甲基类、醇类等物质组成了鱼肉香肠不同杀菌温度下的气味轮廓.不同杀菌温度鱼肉香肠中共鉴定出26种挥发性物质,主要包括酯类、醛类和芳烃类等.当杀菌温度为90℃时能够显著降低鱼肉香肠苯甲醛的含量,并且丰富脂类物质的含量,进而降低鱼肉香肠的腥味.研究结果为鱼糜制品的研发和实际生产与加工提供参考.
Abstract
In order to enrich the flavor variety of fish sausage,the effects of different additions of durian,egg white and TG enzyme on the color,texture,gel strength and sensory scores of fish sausage were investigated by single factor test and orthogonal test using minced goldfish as the main raw material,and on the basis of the investigations,the effects of different sterilization temperatures on the flavor of fish sausage were investigated. The results show that the durian flavor is prominent,the color is bright,and the durian is elastic when the addition of durian is 7％,TG enzyme is 0.4％,and egg white is 1％. Aroma components,nitrogen oxides, aromatic amines,short-chain alkanes,methyl groups,alcohols and other substances,which form odor profiles of fish sausage at different sterilization temperatures were determined by electronic nose. A total of 26 volatile substances,including esters,aldehydes and aromatics,were identified in fish sausage at different sterilization temperatures. When the sterilization temperature is 90 ℃, the content of benzaldehyde in fish sausage can be significantly reduced,and the content of lipid substances can be enriched to reduce the taste of fish sausage. The research results provide reference for the research and development of surimi products and the actual production and processing.
基金项目
辽宁省海洋经济发展专项(辽财指环[2022]33号)
维普
万方数据