Method for characterizing characteristic taste of steamed fish sample and application

Abstract

The invention belongs to the technical field of analysis of non-volatile flavor substances of steamed fish, and discloses a method for characterizing the characteristic taste of a steamed fish sampleand application. The method comprises the following steps of: selecting one piece of sturgeon back meat as a fresh sample, steaming the rest five pieces of sturgeon back meat by a common induction cooker, boiling water, then putting the sturgeon back meat into a steamer, starting timing, and respectively conducting steaming for 4-26 minutes; analyzing the non-volatile components of the steamed fish at different time by an electronic tongue technology, and conducting quantifying by a high performance liquid chromatograph, an atomic absorption spectrophotometer and an amino acid analyzer, and evaluating the change rule of the non-volatile flavor components of the fish at different steaming time. Compared with single sensory evaluation, the method is more objective and accurate, the change rule of the non-volatile flavor components of the fish at different steaming time can be evaluated through quantification of the non-volatile substances, and actual theoretical reference is provided forclarification of the non-volatile components of the steamed fish and reasonable selection of cooking time.

Description

technical field [0001] The invention belongs to the technical field of analysis of non-volatile flavor substances of steamed fish meat, and in particular relates to a method and application for characterizing the characteristic taste of steamed fish meat samples. Background technique [0002] At present, the evaluation of taste mostly depends on the senses, which is easily affected by the sensitivity of people's sensory organs, rich experience, health status, mental state and personal preferences, and has a certain degree of subjectivity. The electronic tongue simulates the human tongue to analyze, identify and judge the sample to be tested, and uses multivariate statistical methods to process the obtained data, quickly reflects the overall quality information of the sample, realizes the identification and classification of the sample, and is easy to operate. The objectivity is strong, and the application research in the food field has been very extensive. In addition, it i...

AI Technical Summary

Problems solved by technology

[0005] The difficulty of solving the above problems and defects is: to obtain more objective and accurate evaluation results, it is necessary to train a large number of people, which is time-consuming and labor-intensive; when the samples are relatively close, it is difficult to distinguish them only by human senses.

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