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