摘要:
目的:以金枪鱼蒸煮汁为原料研制金枪鱼风味沙拉酱。方法:对金枪鱼蒸煮汁的营养成分和抗氧化性进行分析测定;比较不同脱腥方法,并对电子鼻测定的数据进行PCA与LDA分析确定脱腥工艺;以感官评分为指标,对影响沙拉酱品质、风味的主要因素黄原胶、食盐及酵母抽提物的条件进行单因素结合响应面的工艺优化。结果:金枪鱼蒸煮汁中氨基态氮、可溶性蛋白、总蛋白、脂肪含量分别为(4.7±0.1)、(41.5±0.2)、(50.9±0.9)、(17.0±0.3)mg·mL-1。当金枪鱼蒸煮汁中可溶性蛋白浓度为0.28、8.30、1.20 mg·mL-1时,对OH、DPPH、ABTS自由基清除率均达到90%以上,且随着浓度的增加清除率提高。从脱腥效果比较,酵母抽提物+酶解法优于单纯的酵母抽提物法;从风味保留效果比较,酵母抽提物法优于(酵母抽提物+酶解)法,因此采用酵母抽提物法对金枪鱼汁脱腥。金枪鱼沙拉酱的主要最佳配方为:金枪鱼蒸煮汁80 g/100 g、黄原胶0.53 g/100 g、酵母抽提物0.45 g/100 g、食盐1.42 g/100 g。结论:金枪鱼蒸煮汁营养丰富且有抗氧化作用,采用脱腥与调配工艺加工成的金枪鱼风味沙拉酱既杜绝了资源浪费,又为市场提供更多的海鲜调味品。
Abstract:
Objective:To develop tuna-flavored salad paste with tuna cooking juice as raw material. Methods:The nutritional components and antioxidant properties of tuna cooking juice were analyzed and determined. Different deodorization methods were compared,and PCA and LDA were used to analyze the data measured by electronic nose to determine the deodorization process. The main factors affecting the quality and flavor of salad dressing,such as xanthan gum,salt and yeast extracts were optimized by single factor and response surface experiments with sensory scores as index. Results:The contents of amino nitrogen,soluble protein,total protein and fat in tuna cooking juice were(4.7±0.1),(41.5±0.2),(50.9±0.9)and(17.0±0.3) mg·mL-1,respectively. When the concentration of soluble protein in tuna cooking juice was 0.28,8.30 and 1.20 mg·mL-1,the scavenging rates of free radicals of OH,DPPH and ABTS+ all reached above 90%,and the scavenging rates increased with the increasing of concentration of soluble protein. Comparing through the deodorization effect,yeast extracts+enzymatic hydrolysis method was superior to single yeast extracts method. Through the flavor retention effect,yeast extracts method was superior to yeast extracts+enzymatic hydrolysis method. Yeast extracts method was chosen to deodorize tuna juice in the end. The optimum formula of tuna salad dressing was:Tuna cooking juice 80 g/100 g,xanthan gum 0.53 g/100 g,yeast extract 0.45 g/100 g,salt 1.42 g/100 g. Conclusion:Tuna cooking juice was rich in nutrients and has antioxidant effect. Tuna flavor salad dressing made by deodorizing and blending technology would not only eliminate the waste of resources,but also provide more seafood condiments for the market.
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