即食烤制鱿鱼工艺优化及风味分析OA北大核心CSTPCD

To develop a kind of Xiangzao-flavoured ready-to-eat baked squid product,a comprehensive fuzzy mathematic sensory evaluation method based on appearance,smell,taste,and mouthfeel was established to analyze the correlation between quality indicators and sensory score.The processing technology was optimized by response surface methodology,and the taste profile and volatile flavor sub-stances of the products were evaluated.Results showed that the sensory score had a significant correlation with the chewiness and red-green value(a*).Response surface methodology suggested that the best sensory score was obtained with 0.30％TGase,13.02％of aromatic lees,and a curing time of 24.27 h.Compared with raw squid,ready-to-eat baked squid had increased sourness,astringency,and salti-ness,while bitterness and sweetness were decreased.A total of 29 volatile compounds were detected in the product,including 9 alcohols,8 aldehydes,5 ketones,4 esters,1 acid,and 2 other compounds.Alcohols and aldehydes were the most obviously changed volatile flavor components after the cure.The pickling process reduced the pungent and fishy odor of the raw materials but could produce wine,fruit,and oil aroma.This study provides a practical reference for new product developmental methods and the high-value utilization of squid.