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Effect of Ultrasonic Assisted Salting on Quality of Microwave Snakehead Fillet

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Titel: Effect of Ultrasonic Assisted Salting on Quality of Microwave Snakehead Fillet
Autoren: Shucan MAO, Lifeng YANG, Lan WANG, Zhi ZHOU, Guangquan XIONG, Liu SHI
Quelle: Shipin gongye ke-ji, Vol 44, Iss 18, Pp 58-66 (2023)
Verlagsinformationen: The editorial department of Science and Technology of Food Industry, 2023.
Publikationsjahr: 2023
Bestand: LCC:Food processing and manufacture
Schlagwörter: snakehead fish fillet, ultrasonic assisted curing, microwave heating, flavor, electronic nose, electronic tongue, volatile flavor substances, free amino acid, Food processing and manufacture, TP368-456
Beschreibung: In order to study the effect of ultrasound-assisted salting on the flavor quality of microwave heating snakehead fillet, the parameters of ultrasonic and brining of snakehead fillet were first investigated, then the electronic nose, electronic tongue, volatile substances and free amino acid substance of microwave heated snakehead fillets were determined. The results showed that the optimum parameters of ultrasound-assisted brining were as follows: Salt content 4 g/mL, solid-to-liquid ratio 1:4 g/mL, constant temperature (24±1) ℃, ultrasonic frequency 40 kHz, ultrasonic power 200 W and ultrasonic time 60 min. In electronic nose and volatile flavor substances analysis, ultrasonic assisted salting treatment effectively inhibited the formation of organic sulfide and increased the contents of five volatile substances (alcohols, aldehydes, ketones, acids and esters) in microwave heated fillets. In electronic tongue and free amino acid substance content analysis, the response of ultrasonic assisted salting treatment to sour and bitter taste was the lowest, and the response to salty, umami and sweet taste was the highest. And the ultrasonic treatment increased the contents of 13 free amino acids of microwave heated snakehead fillet, suggesting the improvement of flavor and taste. Two-factor analysis of variance found that ultrasonic treatment had a more significant effect on flavor, and salting treatment had a more significant effect on taste. The results of this study provide theoretical support for the industrial production of prefabricated aquatic products.
Publikationsart: article
Dateibeschreibung: electronic resource
Sprache: Chinese
ISSN: 1002-0306
Relation: https://doaj.org/toc/1002-0306
DOI: 10.13386/j.issn1002-0306.2022100283
Zugangs-URL: https://doaj.org/article/08e56c2fe60e4034b9a1e550f71c7e0c
Dokumentencode: edsdoj.08e56c2fe60e4034b9a1e550f71c7e0c
Datenbank: Directory of Open Access Journals
Beschreibung
Abstract:In order to study the effect of ultrasound-assisted salting on the flavor quality of microwave heating snakehead fillet, the parameters of ultrasonic and brining of snakehead fillet were first investigated, then the electronic nose, electronic tongue, volatile substances and free amino acid substance of microwave heated snakehead fillets were determined. The results showed that the optimum parameters of ultrasound-assisted brining were as follows: Salt content 4 g/mL, solid-to-liquid ratio 1:4 g/mL, constant temperature (24±1) ℃, ultrasonic frequency 40 kHz, ultrasonic power 200 W and ultrasonic time 60 min. In electronic nose and volatile flavor substances analysis, ultrasonic assisted salting treatment effectively inhibited the formation of organic sulfide and increased the contents of five volatile substances (alcohols, aldehydes, ketones, acids and esters) in microwave heated fillets. In electronic tongue and free amino acid substance content analysis, the response of ultrasonic assisted salting treatment to sour and bitter taste was the lowest, and the response to salty, umami and sweet taste was the highest. And the ultrasonic treatment increased the contents of 13 free amino acids of microwave heated snakehead fillet, suggesting the improvement of flavor and taste. Two-factor analysis of variance found that ultrasonic treatment had a more significant effect on flavor, and salting treatment had a more significant effect on taste. The results of this study provide theoretical support for the industrial production of prefabricated aquatic products.
ISSN:10020306
DOI:10.13386/j.issn1002-0306.2022100283