肉类研究2026，Vol.40Issue(6)：33-41,9.DOI:10.7506/rlyj1001-8123-20250707-220
超声处理对黑鱼鱼汤乳液特性及挥发性物质释放行为的影响
Effect of Ultrasonic Treatment on the Emulsion Properties and Volatile Release Behavior of Snakehead Fish Soup
摘要
Abstract
Studies have shown that the properties of emulsions may affect the release of flavor substances.In this study,snakehead fish soup was subjected to water bath or ultrasonic treatment for different durations(20,40 and 60 min).The effects of ultrasonic treatment on the emulsion properties and volatile release behavior of snakehead fish soup were investigated.Optical microscopy and confocal laser scanning microscopy(CLSM)showed that under the same treatment time,ultrasonic treatment significantly reduced the particle size of oil droplets.CLSM revealed that after 60 min of ultrasonic treatment,the average particle size of oil droplets in the fish soup decreased from 6.45 to 2.95 μm,and the particle size distribution became more uniform.The absolute value of the zeta potential of the ultrasonic treatment group was higher than that of the water bath treatment group with the same treatment time.Additionally,the lipid oxidation degree in the ultrasonic treatment group also increased.The electronic nose results showed that sensors W5C(with high sensitivity and sensitive to nitrogen oxides),W1S(sensitive to methane),and W1W(sensitive to sulfides)had relatively high response intensities,and the response intensities of W6S(mainly selective for hydrogen),W1W(sensitive to sulfides),and W5C for the ultrasonic treatment group were higher than those for the water bath treatment group.Gas chromatography-mass spectrometry analysis indicated that the contents of 1-octen-3-ol and D-limonene were higher,while the contents of esters such as octanoic acid methyl ester,decanoic acid methyl ester,and heptanoic acid methyl ester were lower in the ultrasonic treatment group than in the water bath treatment group.In conclusion,ultrasonic treatment had a certain impact on the release of volatile substances from the fish soup,which may be related to the reduction of oil droplet particle size and changes in the surface charge of oil droplets.关键词
黑鱼/超声处理/油滴粒径/风味释放Key words
snakehead fish/ultrasonic treatment/oil droplet size/flavor release分类
轻工纺织引用本文复制引用
胡逸凡,张钰,赵一鸣,包玉龙..超声处理对黑鱼鱼汤乳液特性及挥发性物质释放行为的影响[J].肉类研究,2026,40(6):33-41,9.基金项目
江苏大学高级人才科研启动基金项目(20JDG062) （20JDG062）
