Comparative Analysis of the Membrane Concentrate and Evaporation Concentrate of Anchovy Cooking Liquid
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Abstract:
The conditions of nanofiltration, and the main nutritional components and flavor substances of initial cooking soup, concentrated soup by membrane and evaporation were studied. The optimal condition of nanofiltration was 20 bar at 45 ℃ with solution containing NaOH and 0.1% (m/m) SDS. The soluble protein and the amino nitrogen of membrane concentrated soup were concentrated by 4.05 and 2.21 times respectively. However, the concentrated soup by evaporation was higher than those by membrane, being of 6.20 and 5.91 times, respectively. The energy consumption of evaporation was higher than membrane concentration. The b* value (an indicator of yellowness- blueness) of membrane concentrated soup increased by 3.96, while L* value (an indicator of light and dark) and a*value (an indicator of redness-greenness) had changed relatively little. Meanwhile, the b* value and a* value of evaporation concentrated soup increased 1.99 and 2.42, respectively. Therefore the color system of concentrated soup by evaporation had larger change. 45, 42 and 33 volatile flavor compounds were detected in the initial cooking soup, concentrated soup of membrane and evaporation analyzed by HS-SPME- Gas chromatography - mass spectrometry. Compared with evaporation, membrane concentration combined microfiltration and nanofiltration was a better way to persist the color and flavor of anchovy cooking liquid.
