福建农业学报2025，Vol.40Issue(10)：1057-1069,13.DOI:10.19303/j.issn.1008-0384.2025.10.010
NaHCO3协同优化大黄鱼鱼排汤工艺及对其滋味与营养的影响
Flavor and Nutritional Improvements of Poached Croaker Steaks with Added NaHCO3
摘要
Abstract
[Objective]Flavor and nutrition of the broth of poached croaker steaks were improved by adding NaHCO3 in preparation.[Method]Sensory qualities,broth opacity,and E-tongue detection were used as indicators in a single-factor experiment to optimize the preparation including fish frying temperature and time,simmering duration,and glucose usage for the poached steaks of large yellow croaker(Larimichthys crocea).Then,up to 0.04%of NaHCO3 was added to achieve the optimal pH,Maillard reaction,and contents of soluble protein,amino acid(AA)nitrogen,fat,free AAs,and umami nucleotides in the broth.[Result]The fish steaks were firstly fried in oil at 180 °C for 120 s,then poached in water containing 0.4%of glucose and 0.03%or 0%(CK)of NaHCO3 for 2 h.The soluble protein and AA nitrogen in the broth increased significantly over CK by 0.42 g·1hg-1 and 5.49 mg·hg-1,respectively,and the fat decreased significantly by 0.69 g·hg-1(P＜0.05)with the alkali addition;the total free AAs,including the Maillard reaction-related glutamic acid and lysine,declined significantly(P＜0.05);and the total umami nucleotides rose slightly but with significantly increased AMP and IMP(P＜0.05).The sensory score on the broth of the NaHCO3-added fish steaks was significantly improved from the Maillard reaction-generated roast aroma.[Conclusion]The addition of NaHCO3 at 0.03%significantly promoted the protein dissolution,reduced the fat content,and enhanced the flavor through Maillard reaction and umami compounds in the poached croaker steaks.It seemed to be a plausible means to apply in a processed similar fish product.关键词
大黄鱼/鱼排汤/美拉德反应/碳酸氢钠/滋味Key words
Larimichthys crocea/poached croaker steaks/Maillard reaction/sodium bicarbonate/flavor profile分类
轻工纺织引用本文复制引用
方姝菲,刘芸,林晓姿,林怡秦,谢鑫,陈秉彦,黄知几,庞杰,林丽娟..NaHCO3协同优化大黄鱼鱼排汤工艺及对其滋味与营养的影响[J].福建农业学报,2025,40(10):1057-1069,13.基金项目
福建省科技计划公益类专项(2024R1031002、2024R1082) （2024R1031002、2024R1082）
