食品科学2025，Vol.46Issue(7)：239-247,9.DOI:10.7506/spkx1002-6630-20241010-048
高强度超声辅助浸提时间对黄鳝骨汤品质的影响
Effects of High-Intensity Ultrasound-Assisted Extraction Duration on the Quality of Monopterus albus Bone Broth
摘要
Abstract
To investigate the effects of varying durations of high-intensity ultrasound-assisted extraction on the quality of Monopterus albus bone broth,the fish bone broth,prepared at atmospheric pressure,was subjected to low-frequency and high-intensity ultrasound(power 360 W,and frequency 20 kHz)treatment for 0,1,2,3,4,5,and 6 min.Subsequently,color,microscopic distribution,zeta potential,particle size,water-soluble protein,soluble solids,and mineral contents(e.g.,Mg,K,Ca,and Na)were measured.Results indicated that as ultrasonic treatment time increased,the absolute value of the ζ-potential first rose(up to 9.28 mV)and then declined(to 7.39 mV)(P<0.05),and the average particle size plummeted to 97 µm before rebounding to 119 µm(P<0.05),both peaking at 4 min of ultrasonic treatment.Water-soluble protein content increased initially and then decreased(P<0.05),peaking at 1.06 mg/mL at 5 min,which was 45.20%higher than the level before treatment.Soluble solids content peaked at 0.31 g/100 mL at 6 min,and then remained unchanged significantly(P>0.05).Compared with those before treatment,the contents of Mg,K,Ca,and Na increased by 10.20%,37.18%,5.82%,and 28.75%,respectively,after 4 min of treatment.Electronic tongue analysis indicated that the response values for bitter taste and aftertaste initially increased and then decreased,reaching peak values of 8.56 and 1.53 at 1 min of ultrasonic treatment,respectively.Additionally,the response values for bitter taste and bitter aftertaste were reduced at durations equal to or more than 3 min.Gas chromatography-ion mobility spectrometry(GC-IMS)analysis demonstrated that ultrasonic treatment significantly enhanced the concentrations of fruity,oily,meaty,and nutty flavor compounds(e.g.,methyl heptanoate,butyl butyrate,β-cyclocitral,n-octanal,2-methoxy-3-sec-butylpyrazine,and 2-ethyl-5-methylpyrazine),while effectively reducing the concentrations of pungent odor substances such as hexanal and butyric acid.The sensory score of the fish bone broth was the highest at 4 minutes of ultrasound treatment.In conclusion,high-intensity ultrasonic treatment can significantly improve the quality of M.albus bone broth,providing a theoretical foundation for its efficient and high-quality processing.关键词
黄鳝骨汤/高强度超声/电子舌/气相色谱-离子迁移谱/风味特性Key words
Monopterus albus bone broth/high-intensity ultrasound/electronic tongue/gas chromatography-ion mobility spectrometry/flavor characteristics分类
轻工纺织引用本文复制引用
廖鄂,刘娜,李涵,张莹,杨倩,陈季旺..高强度超声辅助浸提时间对黄鳝骨汤品质的影响[J].食品科学,2025,46(7):239-247,9.基金项目
湖北省重点研发计划项目(2023BBB111) （2023BBB111）
中央引导地方科技发展专项(2022BGE247) （2022BGE247）
湖北省乡村振兴科技支撑项目(2022BBA147) （2022BBA147）
农产品加工与转化湖北省重点实验室项目(2023HBSQGDKFA01) （2023HBSQGDKFA01）
