聂景贵,张茜,黄琪琳,熊建,覃先武,沈硕,李沛

• 1:华中农业大学食品科学技术学院国家大宗淡水鱼加工技术研发分中心
• 2:安琪酵母股份有限公司

摘要(Abstract)：

酵母抽提物(YE)作为一种风味改良剂，在鱼糕的生产中具有替代味精(MSG)、增强其风味和凝胶强度的作用。为进一步探讨添加YE替代味精对鱼糕后续冻藏品质的影响，该研究选用了3种YE(KA66、FA31和KU012)制作鱼糕，监测鱼糕冻藏期间的品质变化。结果表明，冻藏前期，鱼糕的硫代巴比妥酸反应物(TBARS)和挥发性盐基氮(TVB-N)含量均维持较低的水平且组间差异较小，YE组鱼糕的白度低于MSG组，硬度、咀嚼性和感官评分均高于MSG组；冻藏后期，TBARS、TVB-N含量和pH值逐渐升高，白度、硬度与咀嚼性逐渐下降。FA31和KU012组的感官评分逐渐低于MSG组，而KA66组的感官评分始终维持较高的水平。相关性分析显示，感官评分与TBARS值、TVB-N含量和白度之间存在极显著的相关性。此外，建立了鱼糕冻藏品质的预测模型。经预测，4组鱼糕的冻藏货架期分别为320,259,238,200 d。综上，以YE替代味精有助于维持鱼糕冻藏前期的感官品质，但会促使冻藏后期品质加速恶化。

关键词(KeyWords)： 酵母抽提物;替代味精;鱼糕;冻藏品质;预测模型

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划项目(2018YFD0901003);; 安琪酵母股份有限公司技术合作项目(2020-4201-13-000898)

作者(Author): 聂景贵,张茜,黄琪琳,熊建,覃先武,沈硕,李沛

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