普洱茶香鱼块加工工艺优化过程中的品质变化规律OA

This study aimed to investigate the impact of key processing steps on the quality of Pu-erh tea-flavored fish chunks.Grass carps(Ctenopharyngodon idella)were used to make Pu-erh tea-flavored fish chunks.The effects of two types of Pu-erh tea(raw and ripe)on the total volatile basic nitrogen(TVB-N)content,cooking loss rate,centrifugal loss rate,pH,and textural properties of tea-flavored fish chunks were compared.The results showed that tea-flavored fish chunks prepared with raw Pu-erh tea had significantly lower TVB-N content,cooking loss rate,and centrifugal loss rate but significantly higher hardness and gumminess than those prepared with ripe Pu-erh tea(P<0.05),therefore,we used raw Pu-erh tea to make the tea-flavored fish chunks in the following steps.Furthermore,we examined the quality changes of fish chunks flavored with raw Pu-erh tea during processing.The results indicated that the TVB-N content of tea-flavored fish chunks increased with decreasing degree of drying in the first air-drying cycle,and the centrifugal loss rate and cooking loss rate were significantly lower at a 60%drying degree than at other drying degrees(P<0.05).The hardness,gumminess,chewiness,and resilience reached their highest values at a 70%drying degree,whereas the elasticity showed a decreasing trend with decreasing degree of air drying.With prolonged ultrasound time,the TVB-N content gradually decreased,while the centrifugal loss rate first increased and then decreased,with optimal textural properties observed at 5 min.As the soaking time prolonged,the TVB-N content of tea-flavored fish chunks first decreased and then increased,with values significantly lower at 1 and 1.5 h than at other time points(P<0.05).The cooking loss rate gradually increased,and the centrifugal loss rate peaked at 1.5 h of soaking,while the textural properties progressively declined.For the second air-drying cycle,as the degree of drying decreased,the TVB-N content increased significantly,while the cooking loss rate decreased significantly(P<0.05).The hardness,gumminess,and chewiness increased,whereas the elasticity and resilience decreased.The pH remained within the range of 6.2-6.4.Using response surface methodology,the optimal processing parameters were determined as follows:a 62%drying degree in the air-drying cycle,an ultrasound time of 6 min,a soaking time of 1.5 h,and a 70%drying degree in the second air-drying cycle.The resulting product showed good quality.