摘要
为探究不同熬煮时间(0.5、1、1.5、2、2.5 h)对红娘鱼骨汤(Lepidotrigla microptera bone broth,LBB)风味的影响,通过风味组学融合快速检测的电子感官技术,并结合感官评价分析不同熬煮时间对红娘鱼骨汤风味的影响。结果表明,电子鼻和电子舌均能明显地区分不同熬煮时间下红娘鱼骨汤的气味及滋味特征。随着熬煮时间的延长,熬煮2 h时红娘鱼骨汤的感官总评分最高,主要风味特征物质醛类物质的相对含量先上升后下降在熬煮2 h时最高,总鲜甜游离氨基酸的含量先上升后下降在熬煮2 h时最高,主要呈鲜核苷酸5'-IMP和5'-GMP的含量先升高后下降在熬煮2 h时最高。顶空-气相-离子迁移色谱(headspace-gas chromatography-ionmobility spectroscopy,HS-GC-IMS)、高效液相色谱-串联质谱(high performance liquid chromatograph tandem mass spectrometer,HPLC-MS)结合电子鼻、电子舌及感官评价结果,得到熬煮时间为2 h时,所制得红娘鱼骨汤的风味最佳。综合分析,熬煮时间在2 h时最有利于红娘鱼骨汤中风味物质的析出和整体口感的协调,可为红娘鱼骨汤系列预制菜产品开发提供一定的理论依据。
The effects of different boiling durations(0.5,1,1.5,2,2.5 h)on the flavor of Lepidotrigla microptera bone broth(LBB)were investigated by flavoromics,rapid electronic sensory detection technology,and combined with sensory evaluation.The results showed that both electronic nose and electronic tongue could distinctively distinguish the odor and taste of LBB prepared by different boiling durations.With the prolongation of boiling durations,the sensory score of LBB was the highest when boiled to 2 h.The content of aldehydes of LBB increased and then decreased,with the highest value detected at 2 h,which contributed to the primary flavor characteristics.The total umami and sweet free amino acid content initially increased and subsequently decreased,peaking at its highest level under a boiling duration of 2 h.The concentrations of 5'-IMP and 5'-GMP,the primary umami nucleotides,initially increased and subsequently decreased,with the peak values being the highest after a boiling duration of 2 h.Combining with the results of headspace-gas chromatography-ionmobility spectroscopy(HS-GC-IMS),high performance liquid chromatograph tandem mass spectrometer(HPLC-MS),electronic-nose,electronic-tongue and sensory evaluation,the flavor of LBB when boiled to 2 h were superior.In conclusion,the boiling duration of 2 h was most conducive to the precipitation of flavor substances and the harmony of the overall taste of LBB,establishing a theoretical guideline for the development of a series of prepared LBB products.
作者
尹方帅
郭焱
王雪
李梓溪
傅宝尚
祁立波
YIN Fangshuai;GUO Yan;WANG Xue;LI Zixi;FU Baoshang;QI Libo(School of Food Science and Technology,Dalian Polytechnic University,SKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Seafood Deep Processing,Dalian 116034,China;Dalian Kowa Foods Co.,Ltd.,Dalian 116600,China)
出处
《食品工业科技》
2025年第20期300-308,共9页
Science and Technology of Food Industry
基金
研究生教学质量工程建设项目(301322)
大连市揭榜挂帅技术攻关项目(2023JB11SN007)。
关键词
红娘鱼骨汤
风味组学
电子感官分析
风味特征物质
游离氨基酸
核苷酸
Lepidotrigla microptera bone broth
flavoromics
electronic sensory analysis
primary flavor characteristics
free amino acid
nucleotides
作者简介
尹方帅(1998−),男,硕士研究生,研究方向:食品资源开发与综合利用,E-mail:2542733375@qq.com;通信作者:祁立波(1974−),女,硕士,高级工程师,研究方向:农(水)产品精深加工,E-mail:905390442@qq.com。
