| 王 蓓,刘莹莹,胡 舰,朱云龙,何志贵.超声波辅助腌制罗非鱼工艺优化及其风味探究[J].保鲜与加工,2025,25(11):52~63 |
| 超声波辅助腌制罗非鱼工艺优化及其风味探究 |
| Process Optimization of Ultrasonic-Assisted Marinated Tilapia and the Flavors Exploration |
| |
| DOI： |
| 中文关键词: 超声波辅助 腌制工艺 罗非鱼 质构品质 风味组分 |
| 英文关键词:ultrasonic assistance marinating process tilapia texture quality flavor component |
| 基金项目:广西重点研发计划项目（AB19110023） |
|
| 摘要点击次数: 72 |
| 全文下载次数: 33 |
| 中文摘要: |
| 为探究超声波辅助腌制罗非鱼的工艺条件，并明确其挥发性物质组成成分。以罗非鱼为原 料，采用超声波技术进行腌制，研究食盐用量、超声功率及超声时间对鱼肉品质的影响，并利用顶空气 相色谱-离子迁移谱、电子鼻和电子舌技术对其风味组分进行探究。结果表明，超声波辅助腌制罗非鱼 的最佳工艺条件为食盐用量12%，超声功率235 W，超声时间27 min。优化后的超声波辅助腌制工艺 与静水腌制工艺相比，可显著提高腌制速率，改善鱼肉质构品质和色泽，并且能有效减弱鱼肉的不良 风味，提高风味品质。该研究可为水产品腌制品质的优化提供理论参考与指导。 |
| 英文摘要: |
| This study aimed to explore the process conditions of ultrasonic-assisted marinated tilapia and clarify the volatile components. The tilapia was used as raw material and pickled under ultrasonic technology, then the effects of salt dosage, ultrasonic power and ultrasonic time on the fish qualities were investigated, and the flavor components were explored via headspace gas chromatography-ion mobility spectrometry, electronic nose and electronic tongue technolo? gies. The results showed that the optimal conditions for ultrasonic-assisted marinating of tilapia were determined as fol? lows: salt dosage of 12%, ultrasonic power of 235 W, and ultrasonic time of 27 min. Compared with the static water salt? ing process, the optimized ultrasonic assisted salting process could significantly increase the salting rates of fish, improve the texture qualities and color, and effectively reduce the bad flavors while improve the flavor qualities. This study could provide theoretical references and guidance for the optimization of marinated qualities of aquatic products. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
