沙拉酱风味鱼糜制品制备及其挥发性物质分析

张彩霞; 奚印慈; 柳泽琢也; 尹明雨; 周纷; 王锡昌

doi:10.13386/j.issn1002-0306.2020030243

沙拉酱风味鱼糜制品制备及其挥发性物质分析

1. 上海海洋大学食品学院, 上海 201306;
2. 日本丘比株式会社, 东京 1820002

基金项目:

上海海洋大学-日本丘比株式会社合作研究基金项目（D-8006-12-0034）。

详细信息

作者简介:
张彩霞(1993-),女,硕士研究生,研究方向:食品营养与品质评价,E-mail:18616040829@163.com。

通讯作者:
王锡昌(1964-),男,博士,教授,研究方向:食品营养与品质评价,E-mail:xcwang@shou.edu.cn。

中图分类号: TS201.4
计量
- 文章访问数: 340
- HTML全文浏览量: 47
- PDF下载量: 33
出版历程
- 收稿日期: 2020-03-18
- 网络出版日期: 2021-01-20
- 刊出日期: 2021-01-14

Preparation and Analysis of Volatile Substances of Mayonnaise Flavored Surimi-based Products

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
2. Japan Kewpie Corporation, Tokyo 1820002, Japan

摘要

摘要: 为探究沙拉酱风味鱼糜制品的工艺配方，本研究以感官评分、白度和凝胶强度为评价指标，通过单因素实验和正交试验确定其最优配方，并在此基础上利用GC-MS对沙拉酱风味鱼糜制品的挥发性物质进行了相关分析。结果表明：沙拉酱风味鱼糜制品的最优配方为：以鱼糜质量为基数，食盐添加量为2.5%，白糖添加量为2.5%，料酒添加量为1.0%，沙拉酱添加量为8.0%，马铃薯淀粉添加量为7.0%，蛋清添加量为5.0%，每100.0 g鱼糜中的冰水添加量为83.0 g。通过GC-MS分析可知添加沙拉酱后，水产品腥味物质有所降低，沙拉酱中特有的挥发性风味物质醋酸和异硫氰酸烯丙酯等挥发性风味物质均有检出，极大的改善了鱼糜制品的风味。
- 沙拉酱 /
- 鱼糜制品 /
- 工艺配方 /
- 挥发性物质
Abstract: In order to explore the technological formula of mayonnaise flavored surimi-based products,the sensory scores,whiteness and gel strength were used as evaluation indicators. The optimal formula was determined through single factor experiments and orthogonal experiments. On this basis,GC-MS was used to analyze the volatile substances of mayonnaise flavored surimi-based products. Based on the quality of surimi,the addition of salt was 2.5%,the addition of sugar was 2.5%,the addition of cooking wine was 1.0%,the addition of mayonnaise was 8.0%,and the addition of potato starch was 7.0%.The amount of egg white added was 5.0%,and the amount of ice water added was 83.0 g of 100.0 g surimi-based products. Through GC-MS analysis,after adding mayonnaise,the fishy odorous substances reduced,and the volatile flavor substances unique to mayonnaise,such as acetic acid and allyl isothiocyanate,were detected. Mayonnaise greatly improved the flavor of surimi products.
- mayonnaise /
- surimi-based products /
- craft recipe /
- volatile substances

HTML全文

参考文献(26)

[1]	辛松林.沙拉酱的研究进展与开发[J].食品研究与开发,2014,35(2):134-136.
[2]	王敏.沙拉酱生产工艺的研究[J].中国调味品,2006,31(9):42-45.
[3]	Trueck H U.Composition like mayonnaise but having less or no edible oil:US,5922391[P].1999-07-13.
[4]	仪淑敏,叶贝贝,李学鹏,等.鱼糜及鱼糜制品中水分研究进展[J].中国食品学报,2019,19(12):304-310.
[5]	袁凯,张龙,谷东陈,等.基于漂洗工艺探究白鲢鱼糜加工过程中蛋白质氧化规律[J].食品与发酵工业,2017,43(12):30-36.
[6]	郑媛.海带鱼丸开发及品质特性的研究[D].福州:福建农林大学,2018.
[7]	郭昱璇,张建.高白鲑糯米鱼丸的开发与研究[J].食品科技,2018,43(4):141-146.
[8]	Zhao Y L,Kong H Y,Zhang X,et al.The effect of Perilla(Perilla frutescens)leaf extracts on the quality of surimi fish balls[J].Food Science & Nutrition,2019,7(6):2083-2090.
[9]	Guan W L,Ren X C,Li Y J,et al.The beneficial effects of grape seed,sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4℃[J].LWT,2019,101:25-31.
[10]	杨峰,巫朝华,范大明,等.四川泡椒对鲢鱼鱼糜凝胶风味特性的影响[J].食品科学,2017,38(16):152-157.
[11]	董志俭,孙丽平,祁兴普,等.海鲈鱼/草鱼鱼丸的加工工艺研究[J].食品研究与开发,2019,40(2):103-107.
[12]	周耀明,姜英杰.鲢鱼风味鱼糕的研制及品质分析[J].食品研究与开发,2014,35(19):62-64.
[13]	李佩,谢彩锋,丁慧敏,等.木薯全粉面条配方的优化[J].食品工业科技,2018,39(3):187-193 ,200.
[14]	乔冬,刘铁玲.乌龙茶鱼糕的加工工艺研究[J].食品工程,2018(3):22-25.
[15]	Ocaño-Higuera V M,Maeda-Martínez A N,Marquez-Ríos E,et al.Freshness assessment of ray fish stored in ice by biochemical,chemical and physical methods[J].Food Chemistry,2011,125(1):49-54.
[16]	李雨琦.两种调味成分对白鲢鱼糜凝胶特性的影响[D]. 武汉:华中农业大学,2017:19.
[17]	Wu N,Wang X C,Tao N P,et al.Odor profiles of hepatopancreas and gonad of Eriocheir sinensis by sensory analysis,electronic nose,and GC-MS analysis[J].Fisheries Science,2016,82(3):537-547.
[18]	李婷婷,丁婷,邹朝阳,等.顶空固相微萃取-气质联用技术结合电子鼻分析4℃冷藏过程中三文鱼片挥发性成分的变化[J].现代食品科技,2015,31(2):249-260.
[19]	高媛媛,周晓璐,王蕊,等.添加脂肪的种类和比例对炸鱼丸品质及N-亚硝胺含量的影响[J].食品工业科技,2016,37(20):154-159.
[20]	Nazarian-Firouzabadi F,Visser R G F.Potato starch synthases:Functions and relationships[J].Biochemistry and Biophysics Reports,2017,10:7-16.
[21]	Lu Z H,Donner E,Yada R Y,et al.Physicochemical properties and in vitro starch digestibility of potato starch/protein blends[J].Carbohydrate Polymers,2016,154:214-222.
[22]	Yoo B J.The effects of alkaline treatment and potato-starch content on the quality of fish meat paste products prepared from Pacific sandlance Ammodytes personatus Girard[J].Fisheries and Aquatic Sciences,2011,14(3):161-167.
[23]	周阳,胥伟,陈季旺,等.小麦淀粉和马铃薯淀粉对鱼丸品质的影响[J].肉类研究,2018,32(2):29-33 ,10.
[24]	张彩霞,奚印慈,柳泽琢也,等.原味沙拉酱的营养评价与关键风味成分分析[J].食品科学,2020,41(2):253-258.
[25]	Selli S,Prost C,Serot T.Odour-active and off-odour components in rainbow trout(Oncorhynchus mykiss)extracts obtained by microwave assisted distillation-solvent extraction[J].Food Chemistry,2009,114(1):317-322.
[26]	Yarnpakdee S,Benjakul S,Nalinanon S,et al.Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia(Oreochromis niloticus)muscle as affected by freshness and antioxidants[J].Food Chemistry,2012,132(4):1781-1788.

施引文献(15)

期刊类型引用(9)

1.	李杰，马丹丹. 以正磷酸盐为酯化剂制备磷酸酯玉米淀粉及其对Ni~(2+)的吸附性能. 印染助剂. 2025(02): 36-41 . 百度学术
2.	安鸿雁，刘馨远，赵国兴，李义. 蜡质玉米淀粉乙酰化的工艺研究. 当代化工. 2023(02): 477-480 . 百度学术
3.	孔刘娟，段元良，栾庆民，王欣彤，袁世英，李新华，刘开昌，李克文. 食用变性淀粉研究进展. 精细与专用化学品. 2023(03): 24-29 . 百度学术
4.	西芳，刘馨远，曹国强. 蜡质玉米淀粉制备乙酰化二淀粉磷酸酯的工艺优化. 广州化工. 2023(08): 80-82+104 . 百度学术
5.	肖志刚，邵晨，杨柳，杨庆余，朱旻鹏，杨宏黎. 淀粉改性方法的研究现状及进展. 农产品加工. 2020(03): 81-84+88 . 百度学术
6.	爨珊珊，石海信，王爱荣，欧春兰，耿昊天，王小丽. 两性淀粉制备与应用的机理及研究进展. 化工技术与开发. 2019(02): 11-16+33 . 百度学术
7.	刘丹，邓利玲，郑连姬，钟耕. 高取代度磷酸魔芋葡甘聚糖酯的制备. 食品与发酵工业. 2019(08): 149-155 . 百度学术
8.	沈艳琴，杨树，武海良，王忠梁. 浆纱用中低温水溶性淀粉浆料的研究进展. 纺织学报. 2019(06): 143-152 . 百度学术
9.	冯琳，黄祖强，孙宁钊，胡华宇，张燕娟，玉琼广. 三聚磷酸钠对醋酸酯淀粉反应效率的影响及工艺优化. 中国食品添加剂. 2018(12): 149-155 . 百度学术