Optimization of Boiling Process of Beer Fish by Fuzzy Mathematics Combined with Response Surface Methodology

WANG Zheming; WANG Chengcai; ZHU Lihong; JIANG Hongrui; LIU Xiaoling; JIANG Yi

doi:10.13386/j.issn1002-0306.2020090191

Volume 42 Issue 14

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(14): 161-168. > DOI: 10.13386/j.issn1002-0306.2020090191

WANG Zheming, WANG Chengcai, ZHU Lihong, et al. Optimization of Boiling Process of Beer Fish by Fuzzy Mathematics Combined with Response Surface Methodology [J]. Science and Technology of Food Industry, 2021, 42(14): 161−168. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090191.

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Optimization of Boiling Process of Beer Fish by Fuzzy Mathematics Combined with Response Surface Methodology

College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China

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Received Date: September 17, 2020
Available Online: May 26, 2021

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Abstract

In order to establish a standardized processing procedure of Yangshuo beer fish, the boiling process parameters of beer fish were studied. The tilapia was taken as raw material for cooking, and the sensory weight assessments of tenderness, elasticity, tissue state, smell and taste of beer fish were carried out through fuzzy mathematics sensory comprehensive evaluation. The Box-Behnken response surface methodology was used to study the effect of beer additive amount, boiling time and heating power on sensory evaluation of beer fish. Gas chromatography-ion mobility spectrum (GC-IMS) and texture analyzer were used to analyze the volatile flavor compounds and texture profile analysis (TPA) of beer fish boiled with optimal parameters, respectively. The results showed that the tenderness and the taste were important indexes for fuzzy mathematics sensory comprehensive evaluation of beer fish, and the effect order of process parameters on comprehensive evaluation could be arranged as followed: boiling time>beer additive amount>heating power. The optimum boiling process parameters for beer fish were found to be beer additive amount of 66%, boiling for 33 min with heating power of 500 W, the predict comprehensive sensory value was 7.89, and the observed comprehensive sensory value was 7.91. The main volatile flavor compounds of the beer fish contributed by beer were alcohols and ketones like ethanol and 2, 3-pentanedione. Beer could reduce the hardness and chewiness of the fish. This study could provide some theoretical support for the industrial production process of beer fish.
- beer fish,
- fuzzy mathematics,
- sensory evaluation,
- flavour,
- texture,
- boiling process

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