河鲀鱼头汤风味料工艺优化

目的 为开发味道鲜美的河鲀鱼头汤风味料,提高河鲀鱼头副产物的附加值。方法 采用养殖菊黄东方鲀鱼头为原料,以黏度、凝胶性质和色泽为指标,筛选最佳浓缩度；利用电子鼻和电子舌技术结合模糊数学感官评价法,以滋味、挥发性风味和感官评价为指标,在单因素实验的基础上进行正交实验,对鱼头汤风味料进行工艺优化。结果 80%浓缩度鱼头汤的产品属性较好；通过添加辅料调味的鱼头汤具有更丰富的滋味和挥发性风味,以鲜味、芳香成分和硫化物增加为主,获得鱼头汤风味料的最佳工艺配方为食盐添加量1.1%,胡椒粉添加量0.1%,姜粉添加量0.2%,味精添加量1.7%。结论 最优工艺条件制备的鱼头汤风味料呈奶白色、鲜味浓郁,综合感官评分为4.47分。本研究为河鲀鱼头汤风味料的生产提供一定的理论依据。

Process Optimization of the flavorings ingredients of Takifugu flavidus fish head soup

Objective To develop a flavor seasoning of pufferfish fish heads soup and increase the added value of pufferfish byproducts. Methods The fish heads of aquacultured Takifugu flavidus were used as raw material. Based on viscosity, gel properties, and color, the optimal concentration of fish head soup was investigated; by using electronic nose and electronic tongue technologies, combining with fuzzy mathematical sensory evaluation methods, the processing technology of flavoring ingredients of fish head soup was optimized through orthogonal experiments based on single factors. Results The fish head soup with 80% concentration was better product attributes. By adding additional ingredients for seasoning, the fish head soup had better taste and more abundant volatile profiles, primarily enhanced with umami taste, aromatic components, and sulfides. The optimal process formula for the fish head soup flavoring was determined as follows: 1.1% salt, 0.1% pepper powder, 0.2% ginger powder, and 1.7% monosodium glutamate. Conclusion Under the optimal conditions, the flavoring ingredients prepared from fish head soup of pufferfish were creamy white and richly flavored, with a comprehensive sensory score of 4.47. This study has provided a theoretical basis for the production of flavoring ingredients of fish head soup of pufferfish.