均质及杀菌处理对暗纹东方鲀鱼汤品质的影响

Effects of Homogenization and Sterilization on Quality of Takifugu obscurus Soup

摘要:

暗纹东方鲀（Takifugu obscurus）鱼汤冻品味道鲜美，但是市场上未见常温鱼汤相关产品。为解决鱼汤贮藏过程中易发生絮凝、分层等不稳定问题并延长其贮藏期，作者以暗纹东方鲀鱼汤为实验对象，以鱼汤中微纳米胶粒的平均粒径、多分散系数和ζ-电位为指标，研究均质条件对鱼汤稳定性的影响及不同杀菌方式对鱼汤营养、风味等品质的影响。结果表明：当均质压力为30 MPa、均质温度为60 ℃、均质次数为2次时，鱼汤稳定性最好；比较不同杀菌方式，超高温杀菌组中营养物质损失比巴氏杀菌组和高温杀菌组小，鱼汤中总氮、氨基酸态氮和胶原蛋白质量浓度与对照组相比分别下降了0.92%、2.73%、4.38%，风味成分与对照组最为相似，特征风味成分仅增加了反-2-辛烯醛。巴氏杀菌组鱼汤生产成本低，但贮藏时间仅6周；热力杀菌组鱼汤贮藏时间长达20周，但会导致呈现蒸煮味的化合物相对含量增加，对鱼汤风味产生不良影响。本研究可为河豚鱼汤工业化生产提供理论参考与数据支持。

Abstract:

The frozen Takifugu obscurus is delicious, but there are no products related to room-temperature fish soup in the market. In order to solve the problems of instability of fish soup such as flocculation and stratification during storage and to prolong its storage period, this study investigated the effects of homogenization conditions on the stability of Takifugu obscurus soup based on the average particle size, dispersion coefficient and ζ-potential of micro- and nano-particles in fish soup, and the effects of different sterilization methods on the nutrition and flavor quality of fish soup were studied. The results showed that the best stability of fish soup was achieved when homogenized under 30 MPa at 60 ℃ for 2 times. By comparing different sterilization methods, the loss of nutrients in the ultra-high temperature sterilization group was smaller than that in the pasteurized group or in the thermal temperature sterilization group. In addition, the contents of total nitrogen, amino acid nitrogen and collagen in the fish soup decreased by 0.92%, 2.73% and 4.38%, respectively, compared with the control group. The flavor components were most similar to those in the control group, and only trans-2-octenal as a characteristic flavor component increased. The pasteurized group had low cost, however, its storage time was only 6 weeks. The storage time of fish soup in the thermal sterilization group was up to 20 weeks, but the relative content of the compounds expressing the steaming flavor increased, which had an adverse effect on the flavor of fish soup. This study could provide theoretical reference and data support for the industrial production of puffer fish soup.