食品与发酵工业2024，Vol.50Issue(9)：219-226,8.DOI:10.13995/j.cnki.11-1802/ts.035306
即食烤制鱿鱼工艺优化及风味分析
Process optimization and flavor analysis of ready-to-eat baked squid
摘要
Abstract
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.关键词
鱿鱼/即食制品/模糊数学/响应面分析/电子舌/气相离子迁移谱Key words
squid/ready-to-eat products/fuzzy mathematic/response surface analysis/electronic tongue/gas chromatography ion mobility spectrometry引用本文复制引用
吴俊杰,魏帮鸿,郭全友,宋晓燕,张晓慧,朱琳,郑尧,杨絮,蒋中权..即食烤制鱿鱼工艺优化及风味分析[J].食品与发酵工业,2024,50(9):219-226,8.基金项目
国家重点研发计划项目(2020YFD0901203) （2020YFD0901203）
中央级公益性科研院所基本科研业务费专项资金项目(2022ZD02) （2022ZD02）
