摘要
通过分析由小麦粉、糯米粉、玉米粉、黄豆粉4种原料分别制备的洋芋鱼鱼的营养成分、氨基酸组成、挥发性风味物质及产品感官特性,对比不同配方洋芋鱼鱼的营养品质和风味构成差异。结果表明,不同配方的洋芋鱼鱼营养成分含量有所区别,黄豆粉洋芋鱼鱼的营养组成更合理(高蛋白、高纤维、低碳水);4种配方洋芋鱼鱼包含16种氨基酸(7种必需氨基酸),其中4种鲜味氨基酸,6种甜味氨基酸,6种苦味氨基酸,黄豆粉洋芋鱼鱼的氨基酸呈味特征更明显;4种配方洋芋鱼鱼中共检测到50种挥发性风味物质,煮制使洋芋鱼鱼的挥发性风味物质不同程度减少,以醇类和酸类减少最明显,经主成分分析(PCA)提取出7个主成分,累计贡献率为98.109%。感官评价结果以糯米粉洋芋鱼鱼和小麦粉洋芋鱼鱼较优。
The nutritional composition,amino acid composition,volatile flavor compounds and sensory characteristics of four kinds of formula potato“Yuyu”were analyzed,and the differences of nutritional quality and flavor composition of different formula potato fish were compared to provide reference for the processing of potato staple food products.The results indicated that the nutrient contents of different formula potato“Yuyu”were different,which of soybean flour added potato“Yuyu”was more scientific(high protein,high fiber and low carbon).The potato“Yuyu”of four formulas contained 16 amino acids(7 essential amino acids),including 4 delicious amino acids,6 sweet amino acids and 6 bitter amino acids.The amino acids in soybean flour added potato“Yuyu”were more flavor characteristic.A total of 50 volatile components were detected in the potato“Yuyu”of four formulas,and the volatile flavor compounds of cooked fish decreased significantly,and the decreasing of alcohols and acids was the most obvious.Seven principal components were extracted by principal component analysis(PCA),and the cumulative contribution rate was 98.109%.The sensory evaluation results indicated that glutinous rice flour added potato“Yuyu”and wheat flour added potato“Yuyu”were the best.
作者
孙俪娜
祁岩龙
刘峰娟
徐艳文
于洋
张忆洁
Sun Lina;Qi Yanlong;Liu Fengjuan;Xu Yanwen;Yu Yang;Zhang Yijie(Institute of Agricultural Mechanization,Xinjiang Academy of Agricultural Sciences ,Wulumuqi 830091;Comprehensive Experimental Field of Xinjiang Academy of Agricultural Sciences ,Wulumuqi 830000;Institute of Agricultural Quality Standards and Testing Technology,Xinjiang Academy of Agricultural Sciences ,Wulumuqi 830000)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第9期138-147,共10页
Journal of the Chinese Cereals and Oils Association
基金
“十三五”国家重点研发计划(2016YFD0401304-04)。
作者简介
第一作者:孙俪娜,女,1984年出生,高级工程师,农产品加工与贮藏;通信作者:祁岩龙,男,1986年出生,高级工程师,农产品加工与贮藏。
