Optimization of Ultrasonic-assisted Cooking Technology and Taste Evaluation of Salmon Bone Soup

LIU Hualin; LIN Dengfeng; ZHAO Honglei; XU Yongxia; LI Xuepeng; LI Jianrong; WANG Mingli; JI Guangren

doi:10.13386/j.issn1002-0306.2022100007

Volume 44 Issue 17

Aug. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(17): 186-193. > DOI: 10.13386/j.issn1002-0306.2022100007

LIU Hualin, LIN Dengfeng, ZHAO Honglei, et al. Optimization of Ultrasonic-assisted Cooking Technology and Taste Evaluation of Salmon Bone Soup[J]. Science and Technology of Food Industry, 2023, 44(17): 186−193. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100007.

Citation:

PDF (2692 KB)

Optimization of Ultrasonic-assisted Cooking Technology and Taste Evaluation of Salmon Bone Soup

1.
College of Food Science and Engineering, Bohai University, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Collaborative Innovation Center of Seafood Deep Processing, Jinzhou 121013, China
2.
Penglai Jinglu Fishery Co., Ltd., Yantai 265600, China
3.
Jinzhou Bijiashan Food Co., Ltd., Jinzhou 121007, China

More Information

Received Date: October 07, 2022
Available Online: July 05, 2023

Graphical Abstract

Abstract

Abstract

Salmon bone soup was prepared by ultrasonic-assisted heating, and the cooking process was optimized by response surface test using soluble proteins, sensory score, and amino acid nitrogen as the indicators. Furthermore, the taste characteristics difference between fish bone soups obtained by ultrasonic-assisted heating and traditional heating was investigated by electronic tongue, amino acid automatic analyzer and high performance liquid chromatography. The results showed that the optimum conditions of salmon bone soup prepared by ultrasonic-assisted heating were as follows: Ratio of material to water 1:2 g/mL, ultrasonic time 96 min, and ultrasonic power 800 W. The soluble protein, amino nitrogen, and sensory score of fish bone soup boiled under the above conditions were 192.30 mg/mL, 0.036 g/100 mL, and 8.43, respectively, which was close to the predicted value of the model. Compared with the fishbone soup prepared by the traditional heating process, the ultrasonic-assisted heating facilitated the intensity of umami, richness, and salty taste, decreased the intensity of sourness, and increased the content of taste nucleotides and umami amino acids. In conclusion, ultrasonic-assisted cooking can improve the overall taste characteristics of salmon bone soup and enhance the flavor quality.
- salmon,
- fish bone soup,
- ultrasonic,
- process optimization,
- taste

FullText(HTML)

References (30)

References

[1]	杨永安, 李静静, 刘建福, 等. 不同温度波动对冻藏三文鱼色差和质构的影响[J]. 食品与发酵工业,2021,47(10):145−150. [YANG Y A, LI J J, LIU J F, et al. The effect of temperature fluctuation on color difference and texture of frozen salmon[J]. Food and Fermentation Industries,2021,47(10):145−150. YANG Y A, LI J J, LIU J F, et al. The effect of temperature fluctuation on color difference and texture of frozen salmon[J]. Food and Fermentation Industries, 2021, 47(10): 145-150.
[2]	SONG Y K, WU Y, WANG H T, et al. Carbon quantum dots from roasted Atlantic salmon (Salmo salar L.): Formation, biodistribution and cytotoxicity[J]. Food Chemistry,2019,293(30):387−395.
[3]	薛山, 陈慧芳, 黄艺婷, 等. 三文鱼鱼骨油粗提工艺优化及脂肪酸组成分析[J]. 中国食品添加剂,2019,30(1):77−85. [XU S, CHEN H F, HUANG Y T, et al. Optimization of crude extraction and fatty acid composition analysis from salmon bone oil[J]. China Food Additives,2019,30(1):77−85. XU S, CHEN H F, HUANG Y T, et al. Optimization of crude extraction and fatty acid composition analysis from salmon bone oil[J]. China Food Additives, 2019, 30(1): 77-85.
[4]	步营, 李月, 杨琬琳, 等. 鳕鱼骨汤的熬制及风味物质释放规律[J]. 现代食品科技,2020,36(3):226−233. [BU Y, LI Y, YANG W L, et al. Cooking progress and flavor release of Alaska pollock frame soup[J]. Modern Food Science and Technology,2020,36(3):226−233. BU Y, LI Y, YANG W L, et al. Cooking progress and flavor release of Alaska pollock frame soup[J]. Modern Food Science and Technology, 2020, 36(3): 226-233
[5]	蔡路昀, 万江丽, 周小敏, 等. 超声波技术在鱼类加工中的应用研究进展[J]. 食品科学技术学报,2020,38(2):114−120. [CAI L Y, WANG J L, ZHOU X M, et al. Advances in application of ultrasonic technology in fish processing[J]. Journal of Food Science and Technology,2020,38(2):114−120. CAI L Y, WANG J L, ZHOU X M, et al. Advances in application of ultrasonic technology in fish processing, Journal of Food Science and Technology, 2020, 38(2): 114-120.
[6]	周莉. 超声波在食品工业中的应用的研究现状[J]. 肉类研究,2009(2):67−71. [ZHOU L. Study on applications of ultrasound in food industry[J]. Meat Research,2009(2):67−71. doi: 10.3969/j.issn.1001-8123.2009.02.020 ZHOU L. Study on applications of ultrasound in food industry[J]. Meat Research, 2009(2): 67-71. doi: 10.3969/j.issn.1001-8123.2009.02.020
[7]	VISY A, JONAS G, SZAKOS D, et al. Evaluation of ultrasound and microbubbles effect on pork meat during brining process[J]. Ultrasonics Sonochemistry,2021,75:1−8.
[8]	陈春梅, 沈银涵, 陆辰燕, 等. 超声波辅助炖煮羊肉汤的工艺优化[J]. 美食研究,2021,38(1):55−62. [CHEN C M, SHEN Y H, LU C Y, et al. Effect of ultrasonic assistance on quality of stewed mutton soup[J]. Journal of Researches on Dietetic Science and Culture,2021,38(1):55−62. CHEN C M, SHEN Y H, LU C Y, et al. Effect of ultrasonic assistance on quality of stewed mutton soup[J]. Journal of Researches on Dietetic Science and Culture, 2021, 38(1): 55-62.
[9]	戚军, 陈亚, 徐颖, 等. 超声辅助炖制对黄羽鸡汤香味的影响[J]. 食品与发酵工业,2021,47(4):153−158. [QI J, CHEN Y, XU Y, et al. Effect of ultrasonic assisted with stewing on aroma of broth prepared with yellow-feathered chickens[J]. Food and Fermentation Industries,2021,47(4):153−158. QI J, CHEN Y, XU Y, et al. Effect of ultrasonic assisted with stewing on aroma of broth prepared with yellow-feathered chickens[J]. Food and Fermentation Industries, 2021, 47(4): 153-158.
[10]	SIEWE F B, KUDRE T G, BETTADAIAH B K, et al. Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring[J]. Ultrasonics Sonochemistry,2020,65:1−13.
[11]	李璐, 李鹏, 孙慧娟, 等. 响应面优化超声波辅助革胡子鲶鱼鱼头汤熬煮工艺[J]. 肉类研究,2022,36(2):27−32. [LI L, LI P, SUN H J, et al. Optimization of ultrasonic-assisted cooking conditions for Clarias gariepinus head broth using response surface methodology[J]. Meat Research,2022,36(2):27−32. LI L, LI P, SUN H J, et al. Optimization of ultrasonic-assisted cooking conditions for Clarias gariepinus head broth using response surface methodology[J]. Meat Research, 2022, 36(2): 27-32.
[12]	王媛媛, 李学鹏, 王金厢, 等. 蒸煮方式对鳕鱼头汤呈味特性的影响[J]. 食品科学,2020,42(15):58−65. [Wang Y Y, LI X P, WANG J X, et al. Effects of cooking method on the flavor characteristics of Pacific Cod head soup[J]. Food Science,2020,42(15):58−65. Wang Y Y, LI X P, WANG J X, et al. Effects of cooking method on the flavor characteristics of Pacific Cod head soup[J]. Food Science, 2020, 42(15): 58-65.
[13]	张维, 胡馨月, 赵行, 等. 响应面法优化紫贻贝鲜味肽酶法制备工艺[J]. 食品工业科技,2021,42(8):206−214. [ZHANG W, HU X Y, ZHAO H, et al. Response surface methodology for optimization of enzymatic preparation of umami peptides from Mytilus edulis[J]. Science and Technology of Food Industry,2021,42(8):206−214. ZHANG W, HU X Y, ZHAO H, et al. Response surface methodology for optimization of enzymatic preparation of umami peptides from Mytilus edulis [J]. Science and Technology of Food Industry, 2021, 42(8): 206−214.
[14]	HE W, BU Y, WANG W, et al. Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup[J]. Ultrasonics Sonochemistry,2021,79:1−9.
[15]	潘季红. 红酸汤干制工艺及烹饪肉类食品品质研究[D]. 贵州: 贵州大学, 2020. PAN J H. Study on drying technology of red acid soup and quality of cooking meat food[D]. Guizhou: Guizhou University, 2020.
[16]	张杰, 赵志峰, 郝罗, 等. 减盐策略及低钠盐研究进展[J]. 中国调味品,2021,46(3):178−184. [ZHANG J, ZHAO Z F, HAO L, et al. Research progress of salt reduction measures and low-sodium salt[J]. China Condiment,2021,46(3):178−184. ZHANG J, ZHAO Z F, HAO L, et al. Research progress of salt reduction measures and low-sodium salt[J]. China Condiment, 2021, 46(3): 178-184.
[17]	诸琼妞, 祝超智, 赵改名, 等. 煮制过程中食盐引起猪肉汤成分含量变化的研究[J]. 食品工业科技,2019,40(22):7−12. [ZHU Q N, ZHU C Z, ZHAO G M, et al. Changes of pork broth composition contents caused by salt during cooking[J]. Science and Technology of Food Industry,2019,40(22):7−12. ZHU Q N, ZHU C Z, ZHAO G M, et al. Changes of pork broth composition contents caused by salt during cooking[J]. Science and Technology of Food Industry, 2019, 40(22): 7-12.
[18]	孟倩. 超声辅助熬煮用于改善牛骨汤加工工艺的研究[D]. 浙江: 浙江大学, 2021. MENG Q. Study on improving processing technology of beef bone soup by ultrasonic assisted boiling[D]. Zhejiang: Zhejiang University, 2021.
[19]	MIR N A, RIAR C S, SINGH S. Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from Album (Chenopodium album) seed[J]. Food Hydrocolloids,2019,96:433−441. doi: 10.1016/j.foodhyd.2019.05.052
[20]	赵芩, 张立彦, 曾清清. 不同熬煮方法对鸡骨汤风味物质的影响[J]. 食品工业科技,2015,36(7):314−319. [ZHAO L, ZHANG L Y, ZENG Q Q. Effect of different boiling methods on flavor components of chicken skeleton soup[J]. Science and Technology of Food Industry,2015,36(7):314−319. ZHAO L, ZHANG L Y, ZENG Q Q. Effect of different boiling methods on flavor components of chicken skeleton soup[J]. Science and Technology of Food Industry, 2015, 36(7): 314-319.
[21]	KANG D C, ZOU Y H, CHENG Y P, et al. Effects of power ultrasound on oxidation and structure of beef proteins during curing processing[J]. Ultrasonics Sonochemistry,2016,33:47−53. doi: 10.1016/j.ultsonch.2016.04.024
[22]	步营, 王飞, 朱文慧, 等. 珍珠龙胆石斑鱼无水保活过程中滋味变化规律研究[J]. 食品科学技术学报,2021,39(3):43−51. [BU Y, WANG F, ZHU W H, et al. Taste changes of pearl gentian grouper in waterless keep alive process[J]. Journal of Food Science and Technology,2021,39(3):43−51. doi: 10.12301/j.issn.2095-6002.2021.03.005 BU Y, WANG F, ZHU W H, et al. Taste changes of pearl gentian grouper in waterless keep alive process[J]. Journal of Food Science and Technology, 2021, 39(3): 43-51. doi: 10.12301/j.issn.2095-6002.2021.03.005
[23]	KAROVICOVA J, KOHAJDOVAZ Z, HYBENOVA E, et al. Using of multivariate analysis for evaluation of lactic acid fermented cabbage juices[J]. Chem Papers,2002,56(4):267−274.
[24]	LEKJIN S, K VENKATACHALAM, WANGBENMAD C. Biochemical evaluation of novel seabass (Lates calcarifer) fish essence soup prepared by prolonged boiling process[J]. Arabian Journal of Chemistry,2021,14:1−16.
[25]	徐永霞, 曲诗瑶, 白旭婷, 等. 菌菇狭鳕鱼汤加工工艺优化及核苷酸含量的变化[J]. 中国食品学报,2021,21(8):200−207. [XU Y X, QU S Y, BAI X T, et al. Optimization of processing technology and nucleotide content changes of mushroom cod soup[J]. Journal of Chinese Institute of Food Science and Technology,2021,21(8):200−207. XU Y X, QU S Y, BAI X T, et al. Optimization of processing technology and nucleotide content changes of mushroom cod soup[J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21(8): 200-207.
[26]	赵冰, 张玉玉, 王守伟, 等. 不同区域水对宁夏手抓羊肉滋味特性的影响[J]. 食品科学,2022,43(8):52−58. [ZHAO B, ZHANG Y Y, WNAG S W, et al. Effect of cooking water on taste characteristics of Ningxia hand-grasped mutton[J]. Food Science,2022,43(8):52−58. ZHAO B, ZHANG Y Y, WNAG S W, et al. Effect of cooking water on taste characteristics of Ningxia hand-grasped mutton [J]. Food Science, 2022, 43(8): 52-58.
[27]	MENG Q, ZHOU J, GAO D, et al. Desorption of nutrients and flavor compounds formation during the cooking of bone soup[J]. Food Control,2021,132(10):1−11.
[28]	ALARCON-ROJO A D, JANACUA H, RODRIGUZE J C, et al. Power ultrasound in meat processing[J]. Meat Science,2015,107:86−93. doi: 10.1016/j.meatsci.2015.04.015
[29]	LUO X Y, XIAO S T, RUAN Q F, et al. Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying[J]. Food Chemistry,2022,373:1−9.
[30]	杨昭, 姚玉静, 黄佳佳, 等. 水解度对牡蛎酶解液特性的影响[J]. 食品工业科技,2020,41(18):64−69. [YANG Z, YAO Y J, HUANG J J, et al. Effects of degree of hydrolysis on the properties of oyster hydrolysates[J]. Science and Technology of Food Industry,2020,41(18):64−69. YANG Z, YAO Y J, HUANG J J, et al. Effects of degree of hydrolysis on the properties of oyster hydrolysates [J]. Science and Technology of Food Industry, 2020, 41(18): 64-69.

[1]	CAO Wanxue, LI Jiao, TAO Qiang, FAN Xuanxuan, LU Jiting, CHEN Naifu, CHEN Naidong. Selenization Optimization of Preparation Process of Polysaccharide from Dendrobium huoshanense and Its Inhibitory Effect on α-Amylase[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024060247
[2]	WANG Yanan, QIAN Xinyi, YONG Yidan, WU Mengmeng, LI Yihao, CHEN Yuhang, NI Zaizhong, LI Lulu, CHEN Anhui, ZHANG Peng, GENG Ying, SHAO Ying. Isolation, Purification, and Structural Characterization of Antioxidant Polysaccharides Isolated from the Fruiting Bodies of Cordyceps militaris[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024070386
[3]	HAN Pengfei, ZHU Xuan, YANG Min, HUANG Guiqiang. Solid-state Fermentation of Cordyceps taii for Polysaccharide Production[J]. Science and Technology of Food Industry, 2023, 44(14): 130-136. DOI: 10.13386/j.issn1002-0306.2022090117
[4]	WANG Mingrui, DENG Yongping, SONG Qingyan, CHEN Yuebin, LIU Xiaolan. Optimization of Polysaccharides and Fibrinolytic Enzyme Co-production from Cordyceps militaris through Solid State Fermentation[J]. Science and Technology of Food Industry, 2021, 42(4): 71-76. DOI: 10.13386/j.issn1002-0306.2020040341
[5]	WU Tong, WANG Zhen-jiong, WU Yu-long, JIANG Hai-tao, ZHOU Feng, WANG Ren-lei, HUA Chun, CHI Yue-lan. Study on the preparation of Cordyceps militaris polysaccharide/Nano-Selenium complex[J]. Science and Technology of Food Industry, 2017, (05): 49-53. DOI: 10.13386/j.issn1002-0306.2017.05.001
[6]	CHEN Xiao-li, WU Guang-hong, HUANG Zhuo-lie. Structural characterization of a polysaccharide from cultured Cordyceps militaris with antioxidant activity[J]. Science and Technology of Food Industry, 2016, (06): 155-159. DOI: 10.13386/j.issn1002-0306.2016.06.023
[7]	YANG Wen- ya, LI Chang- zheng, ZHANG Hai- hui, ZHANG Di, CAI Mei- hong, WANG Jia, DUAN Yu- qing. Study on the optimization for the extraction and antioxidant activity of polysaccharide from cordyceps militaris by subcritical water[J]. Science and Technology of Food Industry, 2016, (05): 252-257. DOI: 10.13386/j.issn1002-0306.2016.05.041
[8]	WANG Xue, CHI Yue-lan, HUA Chun, WANG Zhen-jiong, WU Yu-long, JIANG Hai-tao, ZHOU Feng, WANG Ren-lei. Effect of different extraction methods on the feature of polysaccharide in Cordyceps Militaris[J]. Science and Technology of Food Industry, 2015, (09): 49-52. DOI: 10.13386/j.issn1002-0306.2015.09.001
[9]	Study on the anti-mutagenic effect of Cordyceps militaris polysaccharide[J]. Science and Technology of Food Industry, 2013, (11): 350-352. DOI: 10.13386/j.issn1002-0306.2013.11.006
[10]	Optimization of nutritional conditions for promotion of polysaccharide produced by Cordyceps gunnii in submerged culture[J]. Science and Technology of Food Industry, 2013, (10): 225-229. DOI: 10.13386/j.issn1002-0306.2013.10.015

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	魏帅，唐崟珺，马嘉亿，刘颖琳，刘振洋，刘书成. 超临界CO_2萃取联合超声处理对凡纳滨对虾虾头油脂提取效果的影响. 保鲜与加工. 2024(01): 15-19 .
2.	陶玮红，林蓉，梁铎，杨燊，金日天. 源自发酵凡纳滨对虾的抗菌肽BCE3对蜡样芽孢杆菌的抑菌机制及其在米饭中的应用. 微生物学报. 2024(08): 2768-2783 .
3.	徐文思，张梦媛，李柏花，杨祺福，危纳强，杨品红，周顺祥. 虾加工副产物蛋白肽提制及其生物活性研究进展. 食品工业科技. 2021(17): 432-438 . 本站查看