Study On The Development And Flavor Characteristics Of Mushroom Cod Soup

With the acceleration of the pace of modern life,nutritious,delicious and convenient instant soups are more and more popular with consumers.At present,the domestic ready-to-eat soups are dominated by pig,beef,chicken and their bone soups,with a relatively simple product variety and flavor.Fish soup is a traditional food loved by the Chinese people.It is not only full-bodied and delicious,but also rich in water-soluble nutrients such as short-chain peptides,free amino acids,and vitamins that are easily absorbed and utilized by the body.It also has certain health effects such as nourishing health and improving body immunity.In this study,fish soup was prepared using cod as the raw materials and crab mushroom as the auxiliary material in the traditional cooking method.The best processing technology was determined by single factor and response surface optimization experiment.The effects of different added amounts of crab mushrooms on the flavor characteristics of fish soup was studied by modern molecular sensory technology,and the flavor and quality of mushroom fish soup was improved by biological enzymolysis technology.That aims to provide theoretical basis and reference for the development and industrial production of new nutrition and health fish soup products.The main findings are as follows:1.Mushroom cod soup was prepared using cod and crab mushroom as the raw materials.The processing technology was optimized by response surface optimization test based on single factor experiment,using sensory score as the main indicator and amino acid nitrogen and soluble protein content as auxiliary indicators.The optimal processing conditions were as follows: cooking time,90.91 min;the ratio of material to water,1:2.8;and the amount of crab mushroom,18.35%.The mushroom cod soup cooked under this process condition had a good flavor with the sensory score of 8.60,which was close to the predicted value,indicating that the process parameters optimized by response surface were reliable and of good practical value.2.Effects of different amounts of crab mushroom on volatile flavor and non-volatile flavor of cod soup were studied.The results showed that the sensory score of mushroom fish soup increased firstly and then decreased with the increase of the addition amount of crab mushroom,and the sensory score value was the highest when the addition amount was 18%.Mushroom fish soup with different amounts of crab mushrooms can be effectively distinguished by electronic tongue and electronic nose.The contents of organic acids in fish soup was increased significantly(p<0.05),and the contents of nucleotides and free amino acids were increased at first and then decreased,but they were significantly higher than those of the control group(p<0.05).Gas chromatography-mass spectrometry(GC-MS)analysis results showed that the main volatile substances in mushroom fish soup were hexanal,heptanal,1-nonanal,2,5-dimethyl-3-hexanone,4-methyl-2-heptone,2-ethylhexanol,2-phenethanol,propyl acetate,butyl acetate,toluene,1-(phenylsulfonyl)pyridine,2-pentylfuran and butylated hydroxytoluene.Compared with the control group,aldehydes such as hexanal,heptanal,1-nonanal,2-undecenal,(E)-2-dodecenal and so on in mushroom fish soup were significantly reduced,thus the flavor of mushroom fish soup was better.3.Effects of enzymatic hydrolysis on sensory quality,amino acid nitrogen content and hydrolysis degree of mushroom fish soup were studied.The results showed that the enzymatic solution obtained by cellulase and protemax compound enzymolysis had the highest sensory quality,and the amino acid nitrogen content and the degree of hydrolysis were higher,which were 2.49mg/m L and 22.74%,respectively.Different flavors of different enzymolysis solutions can be effectively distinguished by electronic tongue and electronic nose,the overall information profile of the sample can be completely described by PCA analysis and LDA analysis.The results showed that the optimal enzymatic hydrolysis processing conditions were as follows: enzymatic hydrolysis time,2 h;enzymatic hydrolysis temperature,60 ?;enzyme dosage,0.20%.The optimal enzymatic hydrolysis processing conditions for the second stage were as follows: enzymatic hydrolysis time,3 h;enzymatic hydrolysis temperature,50 ?;enzyme dosage,0.25%.At this time,the sensory quality of mushroom cod soup was good and the degree of hydrolysis was 27.67%.