挂糊鳙鱼块油炸工艺优化及不同工艺对非挥发性呈味物质的影响
Process optimization and analysis of non- volatile flavor compounds of deep- frying coated Aristichthys nobilis
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摘要: 基于模糊数学综合感官评价法对油炸鳙鱼块制作工艺参数（腌制时间、油炸温度、油炸时间）进行优化,同时测定不同工艺油炸鱼块的理化指标并与感官指标进行相关性分析;利用高效液相色谱法（HPLC）对油炸鱼块中非挥发性呈味物质进行分离鉴定。结果表明:最佳制作工艺条件为腌制时间20 min,油炸温度180℃,油炸时间5 min,在此条件下,游离氨基酸总量为408.53 mg/100 g,呈味核苷酸总含量为73.06 mg/100 g。结合理化指标分析进一步得到含水量、a*和b*是影响感官评价的主要品质因素。不同工艺对游离氨基酸和呈味核苷酸含量影响显著（p<0.05）,游离氨基酸中谷氨酸、甘氨酸、组氨酸和丙氨酸含量较高,其中谷氨酸和组氨酸均超过其阈值,对鱼块有较强呈味作用;呈味核苷酸以5’-IMP为主,而5’-AMP在所有样品中均未检测到,5’-IMP和5’-GMP均超过阈值,对鱼块的味道具有贡献作用。因此,在腌制时间20 min,油炸温度180℃,油炸时间5 min条件下,油炸挂糊鳙鱼块的品质最佳。Abstract: Fuzzy mathematic evaluation model was used to optimize the process of frying Aristichthys nobilis steaks with a view to determine the optimal values of curing time,frying temperature and frying time. The correlation coefficients for physicochemical indexes and sensory evaluation were analysed. Non- volatile flavor compounds were identified by high performance liquid chromatography( HPLC). The results showed that optimum condition was as follows: curing time 20 min,frying temperature 180 ℃ and frying time 5 min.Under this condition,the content of total free amino acid was 408.53 mg /100 g and the content of total flavor nucleotides was 73.06 mg /100 g. The water content,a*and b*were the key factors to the sensory evaluation of frying steaks.Compared to the raw,different frying conditions had significant effects on the content of the free amino acid and flavor nucleotides( p <0.05). Glu,Gly,His and Ala were the highest content in the free amino acid.In addition,Glu and His contributed to the flavor significantly.In most samples,the content of 5'- IMP was highest,but the 5'- AMP was not found under all kinds of conditions.Otherwise,5'- IMP and 5'- GMP were more than the threshold and made a contribution to the taste.Therefore,under the condition of curing time 20 min,frying temperature 180 ℃ and frying time 5 min,the steaks had the optimum quality.
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