超声炖煮对大黄鱼排汤营养组分迁移、滋味形成及体系稳定性的影响

doi:10.7506/spkx1002-6630-20250914-102

食品科学 ›› 2026, Vol. 47 ›› Issue (6): 273-282.doi: 10.7506/spkx1002-6630-20250914-102

• 食品工程 • 上一篇

超声炖煮对大黄鱼排汤营养组分迁移、滋味形成及体系稳定性的影响

林怡秦，林丽娟，林晓姿，方姝菲，黄知几，刘芸，尤信铃，陈秉彦

（1.福建省农业科学院农产品加工研究所，福建省农产品（食品）加工重点实验室，福建福州 350002；2.福建农林大学食品科学学院，福建福州 350002；3.三都港海洋食品有限公司，福建宁德 352100）

发布日期:2026-04-14
基金资助:
福建省属公益类科研院所基本科研专项（2024R1031002；2024R1082）；福建省农业科学院优秀科技创新人才专项（YCZX202410）

Effect of Ultrasound-Assisted Stewing on Nutrient Migration, Taste Development, and Stability of Larimichthys crocea Fillet Soup

LIN Yiqin, LIN Lijuan, LIN Xiaozi, FANG Shufei, HUANG Zhiji, LIU Yun, YOU Xinling, CHEN Bingyan

(1. Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350002, China; 2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 3. Sandu Port Marine Food Co., Ltd., Ningde 352100, China)

Published:2026-04-14

摘要/Abstract

摘要： 本研究分析超声炖煮对大黄鱼排汤营养组分迁移、滋味形成及体系稳定性的影响。结果表明，超声辅助可实现鱼汤炖煮缩时提质，超声炖煮80 min（U80）在滋味、脂肪含量和白度上可与常规炖煮120 min（C120）媲美。超声功率800 W、超声炖煮120 min条件下，鱼汤感官评分达8.40，鲜味响应值为4.15，滋味表现最优。进一步研究发现，高强度超声（800 W、120 min）对促进可溶性蛋白、呈味核苷酸及寡肽的溶出影响不显著，但能够显著提高鲜甜味氨基酸与脂肪含量，较对照组分别提高3.85%和29.09%。此外，超声炖煮有效降低了炖煮过程蛋白-脂质纳米颗粒粒径、提高纳米颗粒浓度并抑制其团聚，从而导致黄鱼汤体系表面张力与摩擦系数下降，增强汤体的乳化稳定性与润滑感。综上，超声辅助炖煮在提升黄鱼汤滋味品质和体系稳定性方面具有应用潜力，本研究可为鱼副产物高效利用和工业化加工提供节能增效的新路径。

关键词: 大黄鱼排汤；超声炖煮；理化特性；呈味物质；稳定性

Abstract: This study investigated the effect of ultrasound-assited cooking on the migration of nutritional components, flavor formation, and stability of Larimichthys crocea fillet soup. The results showed that ultrasonic assistance shortened the cooking time while improving the quality of the fish soup. The soup prepared with ultrasonic treatment for 80 min (U80) was comparable to that of the soup prepared by conventional cooking for 120 min (C120) in terms of taste, fat content, and whiteness. The fish soup prepared with ultrasonic treatment at 800 W for 120 min received a sensory score of 8.40 and an umami response value of 4.15, demonstrating optimal flavor quality. It was further found that high-intensity ultrasound (800 W, 120 min) did not significantly affect the dissolution of soluble proteins, nucleotides or oligopeptides, but significantly increased the contents of umami amino acids and fat by 3.85% and 29.09%, respectively, compared with the control. In addition, ultrasonic treatment effectively reduced the particle size of protein-lipid nanoparticles, increased the concentration of nanoparticles, and inhibited their agglomeration during the stewing process, thereby reducing the surface tension and friction coefficient of the soup system and enhancing its emulsion stability and smoothness. In conclusion, ultrasonic-assisted stewing shows application potential in enhancing the taste quality and stability of L. crocea fillet soup, offering an energy-efficient approach for the utilization and industrial processing of fish by-products.

Key words: Larimichthys crocea fillet soup; ultrasound-assisted stewing; physicochemical properties; flavor substances; stability

中图分类号:

TS254.1

林怡秦，林丽娟，林晓姿，方姝菲，黄知几，刘芸，尤信铃，陈秉彦. 超声炖煮对大黄鱼排汤营养组分迁移、滋味形成及体系稳定性的影响[J]. 食品科学, 2026, 47(6): 273-282.

LIN Yiqin, LIN Lijuan, LIN Xiaozi, FANG Shufei, HUANG Zhiji, LIU Yun, YOU Xinling, CHEN Bingyan. Effect of Ultrasound-Assisted Stewing on Nutrient Migration, Taste Development, and Stability of Larimichthys crocea Fillet Soup[J]. FOOD SCIENCE, 2026, 47(6): 273-282.

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超声炖煮对大黄鱼排汤营养组分迁移、滋味形成及体系稳定性的影响

Effect of Ultrasound-Assisted Stewing on Nutrient Migration, Taste Development, and Stability of Larimichthys crocea Fillet Soup

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