超声辅助红酸汤腌制提升鲟鱼肉品质关键工艺优化OA

In this study,red sour soup as a acidic composite marinade for fish and meat was evaluated for organic acid composition,pH and antioxidant capacity.The ultrasound-assisted marination process for sturgeon meat was optimized by the combined use of one-factor-at-a-time method and response surface methodology.Moreover,the impact of the optimized ultrasound-assisted marination conditions on the color and texture characteristics of sturgeon meat was investigated.The results showed that as a naturally acidic environment,red sour soup was rich in organic acids,polyphenols,and vitamin C and had strong radical scavenging capacity and a natural acidic environment,indicating its potential application as a natural marinade for meat.The optimal marination conditions were determined to be 1.5,75 min and 189 W for dilution factor of red sour soup,marination time and ultrasound power,respectively.Under these conditions,the sensory score of marinated sturgeon meat reached 69.25±0.87,with a total protein content of(24.56±0.89)％and a crude fat content of(6.24±0.15)％.In addition,ultrasound-assisted red sour soup marination improved the color of the fish,resulting in a brighter appearance,and significantly increased its hardness and chewiness,thereby enhancing its palatability.Electronic tongue analysis further revealed that ultrasound-assisted red sour soup marination enhanced the umami and overall flavor richness of sturgeon meat.In conclusion,ultrasound-assisted marination with red sour soup effectively improved the quality and flavor characteristics of sturgeon meat.