Cooking Progress and Flavor Release of Alaska Pollock Frame Soup
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Abstract:
In this paper, the optimum process parameters for Alaska pollock frame soup were studied. The variation of flavor in high pressure fish bone soup was analyzed during cooking for 15, 30, 45, 60, 75, 90, 105 and 120 min, and the difference of flavor substances between normal and high pressure fish bone soup was also analyzed. The results showed that the optimum process condition for high-pressure process was material water ratio 1:2, temperature 110 ℃ and time 2 h, and the protein dissolution rate was (7.49±0.26) g/100 g. In the boiling process of high-pressure fish bone soup, peptides began to dissolve out steadily after 30 min, and finally stabilized at 2.00 mg/L. The concentration of the three nucleotides reached the highest within the interval of 90~105 min, and the content of lactic acid in organic acids reached the highest at 90 min, which was 67.91 mg/L. The results of gas chromatography-mass spectrometry analysis showed that aldehydes and ketones were the main components of the flavor of fish bone soup. The protein dissolution rate, polypeptide and the content of 5 '-AMP in taste nucleotides were 1.54, 1.20 and 4.87 times higher than those of normal pressure Alaska pollock frame soup respectively. Thirty-three and 37 volatile flavor substances were detected in the normal and high pressure fish bone soup respectively. Under high pressure, more aldehydes and ketones were produced, which have better flavor.
