中国农业科学 ›› 2022, Vol. 55 ›› Issue (3): 575-588.doi: 10.3864/j.issn.0578-1752.2022.03.012
马高兴1(),陶天艺1,裴斐1,方东路2,赵立艳2,胡秋辉1,*()
收稿日期:
2021-06-03
接受日期:
2021-11-30
出版日期:
2022-02-01
发布日期:
2022-02-11
通讯作者:
胡秋辉
作者简介:
马高兴,E-mail: 基金资助:
MA GaoXing1(),TAO TianYi1,PEI Fei1,FANG DongLu2,ZHAO LiYan2,HU QiuHui1,*()
Received:
2021-06-03
Accepted:
2021-11-30
Online:
2022-02-01
Published:
2022-02-11
Contact:
QiuHui HU
摘要: 目的 翻炒的本质是一种非稳态传热的技术,炒制过程会显著改进食品的风味。通过比较不同炒制时间和温度对一种新型预制菜肴中双孢蘑菇风味的影响,为食用菌类预制菜肴的研发生产提供数据参考。方法 首先通过电子鼻、气相离子迁移色谱(GC-IMS)以及游离脂肪酸含量测定,评价预制菜肴中双孢蘑菇挥发性风味特征;进而利用电子舌分析结合可溶性糖(醇)、游离氨基酸、呈味核苷酸及有机酸含量测定对不同炒制条件下预制菜肴中双孢蘑菇非挥发性风味进行分析,并通过等效鲜味浓度(EUC)分析对预制菜肴鲜味强度进行评价;最终基于感官评定分析,探究在不同炒制条件下,预制菜肴中双孢蘑菇形态、色泽、风味、组织和口感的差异,根据消费者对于产品风味认知的主观性评价对不同炒制条件所得的产品。结果 整个炒制过程可分为3个阶段,对于炒制时间可具体分为2 min、4—8 min和10 min,而随着炒制温度上升,风味也可分为3个阶段,即160—170℃、180—190℃和200℃。随着炒制时间的延长,双孢蘑菇特征气味成分1-辛烯-3醇和3-辛醇含量增加;而随着炒制温度的增加,1-辛烯-3-醇和3-辛醇含量在180℃时达到最大值。从鲜味角度来看,4 min是预制菜肴中双孢蘑菇非挥发性风味形成最佳的炒制时间。随着炒制温度的增加,鲜味和甜味在180℃达到最强。过长的炒制时间会降低预制菜肴中双孢蘑菇可溶性糖(醇)的含量,并提高有机酸的含量。而随着炒制温度的提高,可溶性糖(醇)含量先升高,后降低;有机酸则呈现出升高的趋势。另外,通过对呈味核苷酸及游离氨基酸测定,发现不同炒制条件对核苷酸影响不大,但较长时间或较高温度的处理皆会降低预制菜肴中双孢蘑菇的游离氨基酸含量。最终通过等效鲜味浓度及感官评价分析发现,当炒制时间和炒制温度分别为4 min和180℃时,预制菜肴中双孢蘑菇的鲜味及感官评分最高,说明在炒制时间4 min,炒制温度180℃条件下所炒制的产品更容易被消费者所接受。结论 为使预制菜肴中双孢蘑菇具有最佳的香味和滋味,确定炒制工艺为炒制温度180℃,翻炒4 min。
马高兴,陶天艺,裴斐,方东路,赵立艳,胡秋辉. 不同炒制条件对预制菜肴中双孢蘑菇风味的影响[J]. 中国农业科学, 2022, 55(3): 575-588.
MA GaoXing,TAO TianYi,PEI Fei,FANG DongLu,ZHAO LiYan,HU QiuHui. Effects of Different Stir-Fry Conditions on the Flavor of Agaricus bisporus in Ready-to-Eat Dishes[J]. Scientia Agricultura Sinica, 2022, 55(3): 575-588.
图2
不同炒制时间(A)和炒制温度(B)的预制菜肴中双孢蘑菇挥发性风味成分的IMS谱图 每列代表一个样品,每行代表一个信号峰2.1.3 炒制时间和温度对双孢蘑菇游离脂肪酸的影响 脂肪酸不但具有重要的生理功能,还对菜肴风味的形成具有重要作用[21]。具体而言,脂肪酸作为风味物质的前体,在受热氧化后产生醛类、醇类、酮类、烃类、噻唑、吡嗪等风味物质[22],还可以抑制美拉德反应中含硫化合物的形成,减少不良风味。因此,食品中脂肪酸含量越多,最终形成的挥发性风味越浓郁[23]。不同炒制时间和炒制温度对预制菜肴中双孢蘑菇的脂肪酸含量影响如表2所示。丁酸、棕榈酸、油酸、亚油酸是占比最高的4种脂肪酸,在每个处理组中,这4种脂肪酸都占总脂肪酸含量的90%以上。随着炒制时间的增加,丁酸相对含量提高,而棕榈酸、油酸、亚油酸相对含量表现为降低趋势,脂肪酸氧化程度变高。随着炒制温度的增加,丁酸相对含量先下降后上升,总脂肪酸含量则呈先上升后下降的趋势。"
表2
不同炒制时间和炒制温度的预制菜肴中双孢蘑菇脂肪酸含量"
游离脂肪酸 Free fatty acids (Relative contents, %) | 炒制时间Cooking time (min) | 炒制温度Cooking temperature (℃) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
2 | 4 | 6 | 8 | 10 | 160 | 170 | 180 | 190 | 200 | ||
丁酸 Butyric acid | 14.28±0.25c | 16.07±0.23d | 27.82±0.46b | 26.07±0.32e | 34.47±0.35a | 38.32±0.03a | 31.61±0.02b | 15.17±0.04d | 20.61±0.02c | 20.99±0.04c | |
棕榈酸 Palmitic acid | 17.42±0.16a | 16.43±0.21b | 14.50±0.14c | 14.70±0.31c | 13.77±0.47c | 23.73±0.02a | 14.21±0.05c | 17.35±0.02b | 14.51±0.05c | 16.02±0.08c | |
硬脂酸 Stearic acid | 3.39±0.01a | 2.17±0.04c | 3.19±0.08b | 2.88±0.02d | 2.62±0.07b | 0.21±0.01c | 2.02±0.01b | 3.21±0.02a | 2.61±0.02b | 2.94±0.02b | |
油酸 Oleic acid | 16.08±0.07a | 15.72±0.02b | 12.40±0.08d | 14.18±0.03c | 10.70±0.13e | 14.95±0.01b | 12.56±0.01c | 16.62±0.03a | 11.78±0.06c | 14.58±0.03b | |
亚油酸 Linoleic acid | 42.83±0.16b | 45.56±0.05a | 36.60±0.24c | 36.61±0.02c | 33.22±0.37d | 15.23±0.01e | 34.75±0.05d | 40.97±0.01a | 35.69±0.09c | 38.94±0.09b | |
花生酸 Arachidic acid | 0.51±0.02c | 0.18±0.01d | 0.66±0.02b | 0.66±0.01b | 1.10±0.03a | 1.14±0.01b | 0.20±0.01c | 1.03±0.02b | 1.31±0.01a | 1.28±0.01a | |
γ-亚油酸 γ- linoleic acid | 0.36±0.01b | 0.18±0.01c | 0.65±0.02a | 0.20±0.01c | 0.19±0.01c | 1.32±0.01a | 0.12±0.02d | 0.20±0.01c | 0.20±0.01c | 0.31±0.02b | |
顺-11-二十烯酸 cis-11-Eicosenoic acid | 0.22±0.01b | 0.06±0.01d | 0.36±0.01a | 0.20±0.01b | 0.16±0.01c | 1.67±0.01a | 0.37±0.01b | 0.11±0.01d | 0.17±0.01c | 0.18±0.02c | |
α-亚油酸 α- linoleic acid | 4.57±0.02a | 3.50±0.01d | 3.62±0.01c | 4.17±0.01b | 3.33±0.01e | 1.53±0.0c | 3.63±0.01b | 4.92±0.01a | 3.69±0.01b | 4.32±0.03a | |
二十二烷酸 Behenic Acid | 0.29±0.01b | 0.08±0.01c | 0.12±0.01c | 0.27±0.01b | 0.39±0.01a | 1.85±0.02a | 0.48±0.02b | 0.38±0.01bc | 0.27±0.01c | 0.38±0.01b | |
ΣSFA | 35.91±0.04d | 34.95±0.03d | 46.32±0.03b | 44.31±0.01c | 51.96±0.01a | 65.27±0.03a | 48.55±0.03b | 37.16±0.02d | 48.44±0.02b | 41.63±0.04c | |
ΣMUFA | 16.31±0.03a | 15.75±0.01b | 12.78±0.01d | 14.39±0.01c | 11.39±0.01e | 16.61±0.02a | 12.93±0.02c | 16.73±0.01a | 11.96±0.01c | 14.77±0.01b | |
ΣPUFA | 47.77±0.04b | 49.25±0.02a | 40.89±0.02c | 40.99±0.01c | 36.99±0.01d | 18.09±0.01e | 38.52±0.03d | 46.09±0.01a | 39.59±0.01c | 43.59±0.04b | |
总脂肪酸含量 Total free fatty acids contents (mg/100 g) | 28.76±1.28d | 92.69±2.44c | 88.23±2.13c | 103.1±1.49b | 127.42±2.04a | 28.02±1.50d | 64.30±1.71c | 97.49±1.33a | 69.31±1.89b | 69.90±1.68b |
表3
不同炒制时间和炒制温度对预制菜肴中双孢蘑菇可溶性糖(醇)含量的影响"
可溶性糖(醇) Soluble sugar (alcohol) (mg∙g-1 DW) | 炒制时间 Cooking time (min) | 炒制温度 Cooking temperature (℃) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
2 | 4 | 6 | 8 | 10 | 160 | 170 | 180 | 190 | 200 | ||
果糖 Fructose | 58.23±1.03a | 54.16±1.16b | 41.75±0.03c | 39.82±0.26c | 41.44±1.44c | 37.36±0.54d | 55.80±1.46a | 57.02±0.85a | 51.64±1.35b | 47.09±0.92c | |
甘露醇 Mannitol | 4.45±0.05a | 3.68±0.28b | 2.27±0.39c | 1.54±0.15d | 1.42±0.15d | 2.90±0.30c | 3.56±0.05b | 3.98±0.21a | 3.94±0.12a | 3.52±0.09b | |
海藻糖 Trehalose | 0.29±0.01d | 0.84±0.06b | 0.41±0.01d | 0.62±0.05c | 1.10±0.14a | 0.91±0.01b | 0.70±0.02c | 1.71±0.09a | 1.56±0.10a | 1.05±0.02b | |
总量 Total contents | 62.98±2.09a | 58.69±1.82a | 44.44±0.39b | 42.00±0.46b | 43.97±1.58b | 40.92±0.31c | 61.75±0.75a | 63.87±1.62a | 54.56±0.42b | 52.05±0.70b |
表4
不同炒制时间和炒制温度对预制菜肴中双孢蘑菇有机酸含量的影响"
有机酸 Organic acid (mg∙g-1 DW) | 炒制时间Cooking time (min) | 炒制温度Cooking temperature (℃) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
2 | 4 | 6 | 8 | 10 | 160 | 170 | 180 | 190 | 200 | ||
酒石酸 Tartaric acid | 13.45±0.06b | 27.90±1.62a | 26.04±1.13a | 25.45±0.37a | 26.14±0.96a | 24.35±0.49c | 25.27±1.62c | 25.61±1.52c | 29.26±0.04b | 33.08±0.96a | |
苹果酸 Malic acid | 2.05±0.02c | 1.05±0.06d | 3.05±0.43a | 2.72±0.24b | 3.06±0.19a | 5.09±0.71b | 6.13±1.58a | 4.44±0.17bc | 3.65±0.01c | 4.99±0.30b | |
冰乙酸 Glacial acetic acid | 5.37±0.54a | 0.86±0.28c | 2.92±0.44b | 3.44±0.80b | 3.19±0.28b | 3.55±0.58c | 4.30±0.02b | 4.51±0.03b | 4.29±0.06b | 6.98±0.12a | |
柠檬酸 Citric acid | 9.16±0.13a | 6.98±1.36b | 6.59±1.04b | 8.55±0.65b | 7.34±0.71b | 12.56±1.52b | 13.05±0.52a | 13.09±0.87a | 9.12±0.15d | 10.89±0.10c | |
富马酸 Fumaric acid | 7.62±0.41a | 3.63±0.18c | 3.67±0.15c | 3.55±0.04c | 4.66±0.28b | 3.35±0.14b | 0.23±0.02c | 0.31±0.01c | 0.23±0.01c | 0.26±0.01c | |
琥珀酸 Succinic acid | 1.54±0.12c | 3.69±0.51a | 2.40±0.85b | 2.24±0.13bc | 2.50±0.12b | 3.76±0.80d | 4.91±0.02c | 7.19±0.02a | 6.81±0.01b | 6.16±0.14b | |
总量 Total contents | 39.19±1.15c | 44.11±0.73b | 44.67±1.49b | 45.95±2.03b | 46.89 ±0.92a | 52.66±1.01b | 53.89±1.30b | 53.15±0.18b | 53.36±0.23b | 62.36±0.41a |
表5
不同炒制时间和炒制温度对预制菜肴中双孢蘑菇呈味核苷酸含量的影响"
呈味核苷酸 Flavor nucleotides (mg∙g-1 DW) | 炒制时间Cooking time (min) | 炒制温度Cooking temperature (℃) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
2 | 4 | 6 | 8 | 10 | 160 | 170 | 180 | 190 | 200 | ||
5′-胞苷单磷酸 5′-CMP | 3.42±0.03b | 3.65±0.03b | 4.16±0.34b | 4.65±0.17a | 4.41±0.01ab | 2.25±0.01b | 2.19±0.21b | 3.18±0.01a | 3.05±0.08a | 3.23±0.01a | |
5′-磷酸腺苷5′-AMP | 0.41±0.01a | 0.20±0.01b | 0.41±0.01a | 0.33±0.01a | 0.33±0.01a | 0.59±0.01d | 0.76±0.01c | 1.25±0.01a | 0.85±0.02b | 0.92±0.02b | |
5′-鸟苷酸钠 5′-GMP | 0.44±0.03ab | 0.40±0.02b | 0.40±0.01b | 0.41±0.02b | 0.48±0.01a | 0.54±0.23c | 0.60±0.06c | 0.83±0.11b | 1.09±0.50a | 1.11±0.43a | |
5′-尿苷酸 5′-UMP | 3.05±0.08c | 3.01±0.60c | 7.55±0.61b | 8.79±0.28b | 10.73±0.07a | 1.49±0.01c | 3.01±0.03a | 2.13±0.01b | 1.47±0.01c | 1.53±0.02c | |
5′-肌苷酸钠 5′-IMP | 0.03±0.02c | 0.30±0.09a | 0.24±0.02b | 0.06±0.01c | 0.03±0.01c | 0.22±0.02a | 0.29±0.03a | 0.28±0.03a | 0.04±0.02b | 0.05±0.01b | |
总量 Total contents | 7.35±0.15d | 7.56±0.76d | 12.74±0.92c | 14.59±0.55b | 15.98±0.10a | 5.09±0.24c | 6.86±0.13b | 7.67±0.11a | 6.49±0.47b | 6.84±0.46b |
图4
不同炒制时间(A)和炒制温度(B)对预制菜肴中双孢蘑菇等效鲜味浓度值的影响 不同小写字母表示差异显著(P<0.05)。下同2.2.6 炒制时间和温度对双孢蘑菇等效鲜味浓度值(EUC)的影响 MAU将EUC值的大小划分为4个范围[24]:(1)>1000%(>1 000 g MSG/100 g干重),(2)100%—1000%(100—1 000 g MSG/100 g干重),(3)10%—100%(10—100 g MSG/100 g干重),(4)<10%(<10 g MSG/100 g干重)。由图4可知,各个处理组的EUC含量处于第3范围。随着炒制时间的上升,EUC呈先上升后下降的趋势。4 min时所炒制的预制菜肴EUC达到最高,为43.05 g MSG/100 g干重;10 min时EUC最低,为1.24 g MSG/100 g干重。随着炒制温度的上升,EUC呈先上升后下降的趋势,在炒制温度为180℃时,EUC达到最高,为81.36 g MSG/100 g干重,160℃时则有最低的EUC,仅为23.24 g MSG/100 g干重。"
表6
不同炒制时间和炒制温度对预制菜肴中双孢蘑菇游离氨基酸含量的影响"
游离氨基酸 Free amino acids (mg∙g-1 DW) | 炒制时间Cooking time (min) | 炒制温度Cooking temperature (℃) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
2 | 4 | 6 | 8 | 10 | 160 | 170 | 180 | 190 | 200 | ||
苏氨酸 Thr | 5.49±0.28ab | 5.87±0.32a | 5.41±0.24ab | 5.24±0.30b | 4.25±0.25c | 6.51±0.15a | 4.55±0.17b | 3.72±0.16c | 4.08±0.11d | 2.74±0.08e | |
缬氨酸 Val | 1.48±0.12a | 0.75±0.05b | 0.69±0.09b | 0.69±006b | 0.60±0.04b | 0.87±0.04a | 0.64±0.13b | 0.55±0.28c | 0.62±0.09b | 0.42±0.07d | |
蛋氨酸 Met | 0.65±0.08a | 0.32±0.05b | 0.20±0.02b | 0.20±0.01b | 0.17±0.04b | 0.71±0.15a | 0.49±0.16ab | 0.59±0.10ab | 0.47±0.12ab | 0.39±0.08b | |
异亮氨酸 Ile | 1.31±0.21a | 0.62±0.06b | 0.49±0.08b | 0.48±0.08b | 0.42±0.07b | 2.51±0.18a | 1.87±0.19b | 1.79±0.09b | 1.85±0.06b | 1.32±0.11c | |
亮氨酸 Leu | 2.42±0.15a | 1.06±0.09b | 0.92±0.04b | 0.93±0.06b | 0.80±0.05b | 2.65±0.13a | 1.92±0.07b | 1.80±0.05b | 1.89±0.12b | 1.32±0.18c | |
苯丙氨酸 Phe | 1.89±0.24a | 1.26±0.13b | 1.74±0.17b | 2.10±0.22a | 1.73±0.19ab | 2.59±0.21a | 1.73±0.18b | 1.63±0.22b | 1.60±0.12b | 1.18±0.06c | |
赖氨酸 Lys | 1.90±0.13a | 0.95±0.04b | 0.92±0.07b | 0.90±0.06b | 0.84±0.03b | 1.30±0.03a | 1.03±0.05ab | 0.86±0.02bc | 0.99±0.03b | 0.65±0.08c | |
必需氨基酸 Essential amino acid | 15.16±1.02a | 10.86±0.80b | 10.39±0.73bc | 10.66±0.77bc | 8.85±0.85c | 17.17±1.44a | 12.26±1.27b | 10.97±0.89b | 11.52±0.92b | 8.05±0.95c | |
天冬氨酸Asp | 1.01±0.28a | 0.86±0.27a | 1.04±0.16a | 1.09±0.18a | 0.63±0.23a | 1.05±0.13c | 1.73±0.11a | 1.23±0.11bc | 1.89±0.09a | 1.46±0.10b | |
丙氨酸Ala | 6.29±0.11a | 4.31±0.20b | 3.81±0.17bc | 3.86±0.22bc | 3.45±0.16c | 7.31±0.61a | 5.02±0.49b | 4.74±0.52b | 5.02±0.43b | 3.36±0.40c | |
丝氨酸Ser | 3.18±0.16a | 2.18±0.10b | 1.94±0.10b | 1.99±0.08b | 1.68±0.04b | 2.41±0.12a | 1.78±0.10b | 1.53±0.14b | 1.72±0.16b | 1.18±0.18c | |
谷氨酸 Glu | 2.01±0.14b | 2.73±0.18a | 2.01±0.21b | 1.93±0.26b | 0.72±0.20c | 1.13±0.19d | 1.73±0.25c | 2.64±0.11a | 2.05±0.22b | 1.72±0.18c | |
甘氨酸 Gly | 1.18±0.02a | 0.68±0.03ab | 0.63±0.05ab | 0.66±0.04b | 0.58±0.03b | 1.04±0.08a | 0.72±0.02b | 0.66±0.04b | 0.73±0.06b | 0.47±0.01b | |
酪氨酸 Tyr | 0.54±0.02b | 1.33±0.07a | 1.22±0.06a | 1.26±0.07a | 1.12±0.04a | 2.13±0.18a | 1.39±0.08b | 1.40±0.10b | 1.35±0.15b | 0.98±0.03c | |
非必需氨基酸Nonessential amino acids | 14.24±0.86a | 13.37±0.97b | 10.68±0.92c | 10.77±0.85c | 8.18±0.93d | 15.10±1.59a | 12.38±1.42b | 11.93±1.38b | 12.78±1.47b | 9.18±1.03c | |
组氨酸 His | 0.97±0.03a | 0.68±0.06a | 0.60±0.02a | 0.63±0.03a | 0.55±0.04a | 0.42±0.05a | 0.28±0.06a | 0.32±0.08a | 0.25±0.09a | 0.18±0.05a | |
精氨酸 Arg | 2.57±0.13a | 1.71±0.02ab | 1.59±0.04ab | 1.66±0.03b | 1.49±0.02b | 1.22±0.17a | 0.65±0.04bc | 0.74±0.08b | 0.67±0.11bc | 0.42±0.08c | |
半必需氨基酸 Semi-essential amino acids | 3.55±0.14a | 2.39±0.07b | 2.19±0.07b | 2.29±0.05b | 2.04±0.06b | 1.64±0.21a | 0.93±0.08b | 1.06±0.15b | 0.93±0.14b | 0.60±0.13c | |
苦味氨基酸 Bitter amino acids | 11.32±1.04a | 6.43±0.76b | 6.26±0.85b | 6.71±0.68b | 5.79±0.71b | 10.99±1.08a | 7.61±1.33b | 7.45±0.79b | 7.37±1.31b | 5.25±1.28c | |
甜味氨基酸 Sweet amino acids | 16.15±1.22a | 13.06±1.03b | 11.81±1.10b | 11.77±1.15b | 9.99±0.89b | 17.29±1.74a | 12.08±1.29b | 10.67±1.60b | 11.57±1.34b | 7.75±0.86c | |
鲜味氨基酸 Umami amino acids | 3.03±1.26a | 3.84±1.17a | 3.06±1.02a | 3.02±1.25a | 1.36±0.97b | 2.19±1.61b | 3.47±1.17a | 3.87±1.25a | 3.94±1.58a | 3.18±1.41a | |
总计 Total contents | 32.97±3.12a | 25.63±3.43b | 23.28±2.98b | 23.77±3.22b | 19.12±2.54b | 33.92±3.79a | 25.60±3.86b | 23.27±3.41b | 25.24±2.92b | 17.84±2.67c |
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