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

Turn off MathJax

Article Contents

Abstract

References

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.

Citation:

PDF (3297 KB)

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

More Information

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

Graphical Abstract

Abstract

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

FullText(HTML)

References (31)

References

[1]	阳朔县工商行政管理质量技术监督局. DB45/T 1564-2017阳朔啤酒鱼制作技术规程(征求意见稿)[S]. 南宁: 广西壮族自治区质量技术监督局, 2017.
[2]	荣建华, 熊诗, 张亮子, 等. 基于电子鼻和SPME-GC-MS联用分析脆肉鲩鱼肉的挥发性风味成分[J]. 食品科学,2015,36(10):124−128. doi: 10.7506/spkx1002-6630-201510025
[3]	盛利燚, 刘书来, 吕飞, 等. 热煮对丁香鱼肌肉特性及质构的影响[J]. 食品科学,2011,32(11):5−8.
[4]	陈丽丽, 张树峰, 袁美兰, 等. 不同烹饪方法对脆肉鲩挥发性风味物质的影响[J]. 中国调味品,2019,44(12):78−84. doi: 10.3969/j.issn.1000-9973.2019.12.017
[5]	Cortacero R S, Hernáinz B, Segura C A, et al. Analysis of beer components by capillary electrophoretic methods[J]. TrAC Trends in Analytical Chemistry,2003,22(7):440−455. doi: 10.1016/S0165-9936(03)00704-0
[6]	汤高奇, 田洁, 王娟, 等. 响应曲面法优化酱香啤酒鸭脖制作工艺[J]. 食品研究与开发,2016,37(23):104−108. doi: 10.3969/j.issn.1005-6521.2016.23.025
[7]	苗清霞, 赵军武, 陈鹏涛. 一种啤酒肠的制作工艺研究[J]. 肉类工业,2017(4):1−3. doi: 10.3969/j.issn.1008-5467.2017.04.001
[8]	周惠健, 周瑞铮, 吴满刚, 等. 啤酒对红烧老鹅品质的影响[J]. 中国调味品,2019,44(1):20−25. doi: 10.3969/j.issn.1000-9973.2019.01.005
[9]	Melo A, Viegas O, Petisca C, et al. Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef[J]. Journal of Agricultural and Food Chemistry,2008,56(22):10625−10632. doi: 10.1021/jf801837s
[10]	Olga V, Iria Y P, Elena M C, et al. Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork[J]. Journal of Agricultural and Food Chemistry,2014,62(12):2638−2643. doi: 10.1021/jf404966w
[11]	Wang C, Xie Y, Wang H, et al. Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings[J]. Food Chemistry,2019,294:578−586. doi: 10.1016/j.foodchem.2019.05.094
[12]	许蓓, 龚盛祥, 王正武. 模糊评判响应面法优化无糖明日叶曲奇配方[J]. 食品工业科技,2019,40(10):194−200.
[13]	陈娇娇, 蒋爱民. 腌制工艺对风味罗非鱼制品品质的影响[J]. 现代食品科技,2012,28(9):1128−1132.
[14]	姬长英. 感官模糊综合评价中权重分配的正确制定[J]. 食品科学,1991(3):9−11.
[15]	钱聪. 不同部位牦牛肉发酵过程中的品质变化及成品质量的评价[D]. 兰州: 甘肃农业大学, 2014.
[16]	张艳. 即食型烤鱼加工工艺研究[J]. 保鲜与加工,2017,17(6):85−90. doi: 10.3969/j.issn.1009-6221.2017.06.015
[17]	赵钜阳, 管舒, 杜鑫, 等. 油煎工艺条件对香煎大麻哈鱼品质的影响[J]. 中国调味品,2020,45(2):54−57. doi: 10.3969/j.issn.1000-9973.2020.02.013
[18]	Arroyo M N, Martín G A, Jurado C N, et al. Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace-gas chromatography-ion mobility spectrometry[J]. Food Chemistry,2018,246:65−73. doi: 10.1016/j.foodchem.2017.11.008
[19]	杨少玲, 戚勃, 李来好, 等. 脆肉鲩鱼肉硬度特性测定方法的优化[J]. 食品工业科技,2014,35(2):97−99.
[20]	单钱艺, 沈浥, 李兆阶, 等. 冰藏期间鲶鱼理化性质变化的研究[J]. 食品安全质量检测学报,2019,10(21):7184−7188.
[21]	王一涵. 啤酒鲫鱼即食方便产品的研究[D]. 长春: 吉林农业大学, 2014.
[22]	蒋子敬, 郭训练, 李文秀, 等. 咖喱牦牛肉方便菜肴生产工艺优化[J]. 食品工业科技,2018,39(9):181−188.
[23]	邓力. 烹饪过程动力学函数、优化模型及火候定义[J]. 农业工程学报,2013,29(4):278−284.
[24]	王琳可. 火候对卤煮鸡腿质构、色泽的影响研究[D]. 郑州: 河南农业大学, 2015.
[25]	张哲奇, 臧明伍, 张凯华, 等. 熟制、高压灭菌和复热对粉蒸肉挥发性风味物质的影响[J]. 食品科学,2019,40(10):187−192. doi: 10.7506/spkx1002-6630-20181009-063
[26]	吴静, 黄卉, 李来好, 等. HS-SPME-GC-MS分析大蒜水提取物对罗非鱼肉腥味的影响[J]. 食品与发酵工业,2019,45(14):133−142.
[27]	Olivia C P, Isabel M F, Lúcia S. Method optimization by solid-phase microextraction in combination with gas chromatography with mass spectrometry for analysis of beer volatile fraction[J]. Journal of Chromatography A,2006,1121(2):145−153. doi: 10.1016/j.chroma.2006.04.013
[28]	Wang S Q, Chen H T, Sun B G. Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)[J]. Food Chemistry,2020,315:126158. doi: 10.1016/j.foodchem.2019.126158
[29]	Yang Q L, Lou X W, Wang Y, et al. Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat[J]. Poultry Science,2017,96(6):1963−1969. doi: 10.3382/ps/pew413
[30]	Westphalen A D, Briggs J L, Lonergan S M. Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation[J]. Meat Science,2005,70(2):293−299. doi: 10.1016/j.meatsci.2005.01.015
[31]	陈丽艳, 潘道东, 雒宏琳, 等. 白酒腌制对糟鹅肌原纤维蛋白结构和滋味物质形成的影响[J]. 食品工业科技,2017,38(12):81−86.

[1]	JIN Xin, ZHANG Nan, MEI Xiaoliang, SUN Shihao, ZHAO Liwen, YAN Baofei. Effect of Pogostemon cablin Aqueous Extract on Gut Barrier in Mouse Model of Ulcerative Colitis[J]. Science and Technology of Food Industry, 2024, 45(24): 319-327. DOI: 10.13386/j.issn1002-0306.2023100226
[2]	ZHAO Danyu, YI Huilan. Mitigative Effect of Grape Skin Extract on Arsenic-induced Small Intestinal Toxicity in a Mouse Model[J]. Science and Technology of Food Industry, 2024, 45(4): 305-312. DOI: 10.13386/j.issn1002-0306.2023040011
[3]	BAI Dongwen, BAO Xiaowei, ZENG Lanjun, LIU Xiaolu, LI Yixin, SUN Jiali, JIN Weiquan, JIANG Junfeng. Effects of Cistanche deserticola Extract on D-Galactose-Induced Aging Model Mice[J]. Science and Technology of Food Industry, 2022, 43(20): 380-386. DOI: 10.13386/j.issn1002-0306.2022010264
[4]	HU Fenqing, LI Cuibai, DANG Lingjing, ZOU Cheng, ZHAO Qing, SHAO Yuefeng. Research Progress of Anti-lung Cancer Effect of Quercetin in Vitro[J]. Science and Technology of Food Industry, 2022, 43(18): 416-424. DOI: 10.13386/j.issn1002-0306.2021080017
[5]	ZHANG Weijie, XIE Xingfei, YAN He. Effect of a Compound Chinese Herbal Medicine on Cognitive Dysfunction and Gut Microbiota in the Model Mouse with Alzheimer’s Disease[J]. Science and Technology of Food Industry, 2021, 42(13): 345-350. DOI: 10.13386/j.issn1002-0306.2020080074
[6]	BAO Xiao-wei, LI Jian-ying, REN Wei, WEI Chen-ye, ZENG Lan-jun, ZHANG Ya-tao. Antioxidant Effects of Hippophae rhamnoides Polysaccharide on Aging Mouse Induced by D-galactose[J]. Science and Technology of Food Industry, 2020, 41(4): 293-297,306. DOI: 10.13386/j.issn1002-0306.2020.04.050
[7]	LIU Gong-cheng, WANG Zuo-wei, LI Ting-ting, DU Jin-ying, DU Xiao-gang, CAO Xiao-han, ZENG Xian-yin. Effect of polysaccharides from the leaves of Paris polyphylla on immune function and antioxidant capacities of mouse spleen tissue in a D-galactose-induced aging mouse model[J]. Science and Technology of Food Industry, 2015, (16): 366-369. DOI: 10.13386/j.issn1002-0306.2015.16.066
[8]	JIN Sheng-lang, QUE Fei, WANG Ying, WEI Xiao-xiao. Anti-aging effect of total polysaccharide from Dendranthema morifolium on aging mouse induced by D-galactose[J]. Science and Technology of Food Industry, 2015, (10): 349-351. DOI: 10.13386/j.issn1002-0306.2015.10.065
[9]	DAI Yi, CAO Dian-jie, XIA Lian-feng. Study on the antioxidant activities of Erzi Juhua Yin and the contents of luteolin and quercetin[J]. Science and Technology of Food Industry, 2015, (05): 282-285. DOI: 10.13386/j.issn1002-0306.2015.05.051
[10]	Antioxidant effect of total flavonoids from Huizhou Gongju on aging mouse induced by D-galactose[J]. Science and Technology of Food Industry, 2012, (15): 357-359. DOI: 10.13386/j.issn1002-0306.2012.15.018

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	姜振旭，王朝兴，王宇亮，赵宏，沈宇，孙诗晴，马永哲，宋明明，张宇. 基于GEO数据库结合网络药理学和分子对接技术探究玉竹抗抑郁作用机制. 食品工业科技. 2025(01): 359-366 . 本站查看
2.	卜佳亮，申林，孟媛，朴英实. 基于网络药理学和分子对接技术探讨人参有效成分治疗特应性皮炎的作用机制. 皮肤性病诊疗学杂志. 2025(01): 33-41 .
3.	赵钜阳，方胥伟，顾丽雅，杨斐然，高世勇，李文兰. 基于网络药理学及分子对接技术研究槐花的抗肥胖作用机制. 食品工业科技. 2024(24): 42-49 . 本站查看
4.	刘浩，杨洪柳，柳志诚，王文琪，梁敬臣，刘永刚. 基于网络药理学和分子对接研究黄芩治疗白癜风的作用机制. 现代药物与临床. 2023(08): 1872-1880 .