食品科学

• 工艺技术 • 上一篇    下一篇

超高压协同温度处理武昌鱼茶香鱼肠的制备方法及其风味测定

尚校兰,李丛胜,路彦霞,姜海强   

  1. 廊坊师范学院生命科学学院,河北 廊坊 065000
  • 出版日期:2014-08-25 发布日期:2014-08-25
  • 基金资助:

    廊坊师范学院博士基金项目(LSBS201304);廊坊师范学院生命科学学院本科生参与研究项目(SKCYY201305);
    廊坊师范学院大学生创新创业训练计划项目(201310100021)

Optimization of Combined Ultrahigh Pressure and Thermal Treatment for Production of Blunt-Snout Bream Sausage with Added Matcha and Analysis of Its Volatile Flavor Compounds

SHANG Xiao-lan, LI Cong-sheng, LU Yan-xia, JIANG Hai-qiang   

  1. College of Life Science, Langfang Normal College, Langfang 065000, China
  • Online:2014-08-25 Published:2014-08-25

摘要:

利用超高压和温度协同处理武昌鱼,生产高品质武昌鱼茶香味鱼肠。通过响应面试验得出,当加压压力410.52 MPa、加压温度41.07 ℃、加压时间14.91 min时,鱼肠具有良好物性。同时,还对鱼肠的风味进行了检测,通过气相色谱-质谱联用测定了鱼肠样品中的挥发性风味物质。结果表明,传统加热处理和超高压热处理都有利于香气物质的产生,而超高压热处理后再进行热处理不利于香气物质的产生。

关键词: 超高压, 武昌鱼, 鱼肠, 风味

Abstract:

Ultrahigh pressure and thermal treatment were applied jointly to treat blunt-snout bream sausage with added
matcha to improve its quality. Response surface analysis showed that treatment at 410.52 MPa and 41.07 ℃ for 14.91 min
provided good texture properties. The results of analysis by gas chromatography-mass spectrometry (GC-MS) indicated
that both traditional boiling and the combined ultrahigh pressure and thermal treatment favored the formation of aroma
compounds, while after this combined treatment further boiling gave rise to adverse effects.

Key words: ultrahigh pressure, blunt-snout bream, sausage, flavor

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