食盐浓度对即热型多宝鱼食用品质的影响

Effect of different salt concentration on edible quality of ready-to-heat turbot

针对即热型多宝鱼方便食品,研究了混合腌制液中的食盐添加量对产品的感官、质构、呈味核苷酸、游离氨基酸和挥发性风味成分的影响。结果表明,食盐添加量对产品感官评价中的滋味评分影响显著(p<0.05)。6%食盐添加量产品的硬度值和弹性值最高,整体质构特性较好。随着食盐浓度的增加,肌苷酸(Ionosine-5’-mono-phosphate,IMP)含量有先降低再增高的趋势,次黄嘌呤(Hypoxanthine,Hx)含量变化正好相反,腺苷酸(Adenosine monophosphate,AMP)的含量变化不显著(p>0.05)。高食盐添加量有利于游离氨基酸的生成。加盐量对挥发性风味物质的组成和相对含量影响较大,随着加盐量的增加,挥发性风味物质的峰面积先升高再降低,6%加盐量的产品挥发性风味物质的峰面积最大,醛酮物质种类最多。综上所述,6%加盐量产品的感官、质构和风味是最理想的。

This paper has studied the effect of different salting brine concentration on sensory evaluation, texture, flavor nucleotides, free amino acids and volatile flavor compounds of ready-to-heat turbot convenience food. The results showed that： the taste evaluation in sensory evaluation had a significant variation（P〈0.05）. The products with 6% salt concentration had highest hardness and springiness, also had a better texture characteristics. With the increase of salt concentration, the content of Lonosine-5＇-mono-phosphate（IMP） decreased first and then increased, and the change of hypoxanthine（Hx） content was just the opposite, there was no significant variation of adenosine monophosphate（AMP） content（P〈0.05）. The higher salt concentration was helpful to the formation of free amino acids. The salt concentration had a great effcet on volatile flavor compounds and relative content, with the increase of salt concentration, the peak area of volatile flavor compounds first rise and then decrease, the products with 6% salt concentration had the largest peak area and the most species of aldehydes and ketones. In a word, the products with 6% salt concentration had best quality in sensory evaluation, texture and flavor.