核农学报2026，Vol.40Issue(3)：538-551,14.DOI:10.11869/j.issn.1000-8551.2026.03.0538
海鲜菇鱼丸加工配方优化及营养风味分析
Optimization of Processing Formula and Nutritional Flavor Analysis of Hypsizygus marmoreus Fish Balls
摘要
Abstract
To enhance the diversity of fish balls and achieve a more balanced nutritional profile,this study combined eel surimi with Hypsizygus marmoreus to develop H.marmoreus fish balls.The processing formula was optimized through single-factor experiments and orthogonal experimental design.Additionally,the nutritional components and volatile flavor compounds of H.marmoreus fish balls and ordinary fish balls were analyzed.The results revealed that the optimal formulation for H.marmoreus fish balls consisted of 200 g of frozen eel surimi,9 g of H.marmoreus,16 g of cassava starch,and 10 g of pork fat.The sensory score of the obtained fish balls reaches 93.6 points.Compared with ordinary fish balls,the protein content in H.marmoreus fish balls significantly increased,while the fat,reducing sugar,and volatile basic nitrogen contents markedly decreased(P＜0.05).These findings indicated that the incorporation of H.marmoreus effectively enhances the nutritional balance of fish balls.Gas chromatography-ion mobility spectrometry(GC-IMS)qualitatively identified a total of 71 compounds,including 20 aldehydes,11 alcohols,10 esters,8 ketones,4 heterocyclic compounds,2 sulfur-containing compounds,1 nitrogen-containing compound,and 1 alkene.Relative to ordinary fish balls,the relative content of alcohol compounds in H.marmoreus fish balls decreased,while the relative content of ester compounds increased.Analysis of relative odor activity values(ROAV)revealed that E-2-nonenal and dimethyl sulfide were key contributors to the"seafood"flavor of H.marmoreus fish balls,whereas hexyl propionate and acetoin indicated a milder"oil"flavor.In conjunction with variable importance in projection(VIP)values,three differentiated compounds,including acetaldehyde,acetoin,and dimethyl sulfide,were identified,which enhanced the"seafood"umami flavor and weakened the oily flavor of H.marmoreus fish balls compared with ordinary fish balls.This study provides a theoretical foundation for evaluating flavor quality and guiding the industrial production of H.marmoreus fish balls.关键词
海鲜菇/鳗鱼鱼糜/配方优化/营养/风味Key words
Hypsizygus marmoreus/eel surimi/recipe optimization/nourishment/flavor引用本文复制引用
赖春妹,张昭蓉,杨梦杰,刘宇纱,周少雄,李绮婷,孙钧政,赖谱富..海鲜菇鱼丸加工配方优化及营养风味分析[J].核农学报,2026,40(3):538-551,14.基金项目
福建省农业科学院优秀科技创新人才项目(YCZX202411),国家重点研发计划项目(2024YFD2100803),福建省人民政府-中国农业科学院"5511"协同创新工程(XTCXGC2021014),福建省财政专项-福建省农业科学院科技创新团队建设项目(CXTD2021018-2) （YCZX202411）
