Effect of Ultrasonic Assisted Salting on Quality of Microwave Snakehead Fillet

MAO Shucan; YANG Lifeng; WANG Lan; ZHOU Zhi; XIONG Guangquan; SHI Liu

doi:10.13386/j.issn1002-0306.2022100283

Volume 44 Issue 18

Sep. 2023

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Science and Technology of Food Industry > 2023 > 44(18): 58-66. > DOI: 10.13386/j.issn1002-0306.2022100283

MAO Shucan, YANG Lifeng, WANG Lan, et al. Effect of Ultrasonic Assisted Salting on Quality of Microwave Snakehead Fillet[J]. Science and Technology of Food Industry, 2023, 44(18): 58−66. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100283.

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Effect of Ultrasonic Assisted Salting on Quality of Microwave Snakehead Fillet

MAO Shucan^{1, 2,},
YANG Lifeng^{1, 2},
WANG Lan²,
ZHOU Zhi¹,
XIONG Guangquan^2, ,,
SHI Liu^2, ,

1.
College of Biological Science and Technology, Hubei Minzu University, Enshi 445000, China
2.
Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China

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Received Date: October 31, 2022
Available Online: July 20, 2023

Graphical Abstract

Abstract

Abstract

In order to study the effect of ultrasound-assisted salting on the flavor quality of microwave heating snakehead fillet, the parameters of ultrasonic and brining of snakehead fillet were first investigated, then the electronic nose, electronic tongue, volatile substances and free amino acid substance of microwave heated snakehead fillets were determined. The results showed that the optimum parameters of ultrasound-assisted brining were as follows: Salt content 4 g/mL, solid-to-liquid ratio 1:4 g/mL, constant temperature (24±1) ℃, ultrasonic frequency 40 kHz, ultrasonic power 200 W and ultrasonic time 60 min. In electronic nose and volatile flavor substances analysis, ultrasonic assisted salting treatment effectively inhibited the formation of organic sulfide and increased the contents of five volatile substances (alcohols, aldehydes, ketones, acids and esters) in microwave heated fillets. In electronic tongue and free amino acid substance content analysis, the response of ultrasonic assisted salting treatment to sour and bitter taste was the lowest, and the response to salty, umami and sweet taste was the highest. And the ultrasonic treatment increased the contents of 13 free amino acids of microwave heated snakehead fillet, suggesting the improvement of flavor and taste. Two-factor analysis of variance found that ultrasonic treatment had a more significant effect on flavor, and salting treatment had a more significant effect on taste. The results of this study provide theoretical support for the industrial production of prefabricated aquatic products.
- snakehead fish fillet,
- ultrasonic assisted curing,
- microwave heating,
- flavor,
- electronic nose,
- electronic tongue,
- volatile flavor substances,
- free amino acid

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References (42)

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