浸渍液组成与调理工艺对调理草鱼片品质的影响

以新鲜草鱼为原料,采用常压浸渍法制备了调理草鱼片,通过质构分析、电子鼻、电子舌和感官评价等方法,测定了草鱼片的质构品质和风味品质,并通过单因素试验和正交试验,探讨了调理草鱼片浸渍液的最优组成和最优调理工艺。结果表明:紫苏提取物对调理草鱼片色泽的改变作用较小,能显著增强草鱼片的滋味特性;酵母抽提物可以降低鱼片的蒸煮损失,增强鱼肉的鲜味,提高感官评分;复合磷酸盐的添加主要起到改善鱼片质地的作用;由感官评价、电子鼻与电子舌分析可知,浸渍温度、料液比和浸渍时间均会通过改变调理草鱼片的气味特性与滋味特性来影响感官品质。最终确定,浸渍液的最佳物料添加量为:紫苏提取物1.43%、酵母抽提物1%、食盐2%、复合磷酸盐1%。调理草鱼片的最佳调理工艺为:浸渍温度4℃,浸渍料液比1∶2,浸渍时间6h。

Effects of composition of impregnation solution and conditioning technology on the quality of conditioning grass carp fillets

Fresh grass carp was used as the raw material, and the atmospheric pressure dipping method was adopted, and the conditioning grass carp fillet was prepared.Through texture profile analysis, electronic nose, electronic tongue and sensory evaluation,the texture quality and flavor quality of grass carp fillet were determined, and through single factor experiment and orthogonal experiment, the optimum composition and optimum conditioning technology of conditioning grass carp fillet dipping solution were investigated.The results showed that the extract of perilla had little effect on the color change of the conditioning grass carp fillet, which could significantly enhance the taste characteristics of the grass carp fillet;The yeast extract could reduce the cooking loss of fish fillets, and it could enhance the umami of fish meat, and it could improve the sensory score;The addition of compound phosphate mainly played a role in improving the texture of fish fillets. According to sensory evaluation, electronic nose and electronic tongue analysis,the dipping temperature, solid-liquid ratio and dipping time would affect the sensory quality by changing the odor and taste characteristics of the conditioning grass carp fillet.It was finally determined that the optimumaddition amount of material for the impregnating solution was as follows: perilla extract was 1.43%, and yeast extract was 1%,and salt was 2%, and compound phosphate was 1%.The optimum conditioning technologyof conditioning grass carp fillets was as follows: the dipping temperature was 4°C, and the dipping solid-liquid ratio was 1∶2, and the dipping time was 6 h.