超声辅助红酸汤腌制提升鲟鱼肉品质关键工艺优化

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Abstract：In this study，red sour soupas aacidic composite marinade for fish and meat was evaluated for organic acid composition，pH and antioxidantcapacity.The ultrasound-assisted marination proces for sturgeon meat was optimized by thecombineduseofone-factor-at-a-timemethodandresponsesurfacemethodology.Moreover，theimpactoftheoptimized ultrasound-asisted marinationconditionsonthecolorand texturecharacteristicsofsturgeonmeat was investigated.The results showed that asa naturally acidic environment，redsour soup was richin organic acids，polyphenols，and vitamin C andhadstrongadicalscavengingcapacityandanaturalacidicenvironment，indicatingitspotentialaplicationasanatural marinade for meat. The optimal marination conditions were determined to be 1.5， 75min and 189W for dilution factor of red sour soup，marination time andultrasound power，espectively.Under these conditions，the sensoryscoreof marinated sturgeon meat reached 69.25±0.87 ，witha total protein content of （24.56±0.89）% and a crude fat content of （6.24±0.15）% ： In adition，ultrasound-asistedredsour soup marinationimprovedthecolorofthefish，resulting inabrighterappearance， andsignificantlyincreaseditshardnessandchewiness，therebyenhancingitspalatability.Electronictongueanalysis further revealedthatultrasound-asistedred sour soupmarination enhanced theumamiandoverallflavorrichness of sturgeonmeat. Inconclusion，ultrasound-asisted marination withredsoursoupefectively improved thequalityand flavor characteristics of sturgeon meat.

Keywords： red sour soup marination; ultrasound-assisted; sturgeon meat; process optimization; quality analysis DOI：10.7506/rlyj1001-8123-20250617-182

中图分类号：TS254.4 文献标志码：A 文章编号：1001-8123（2026）04-0032-09

红酸汤是贵州传统发酵食品，富含有机酸、酚类化合物及矿物质，具有健脾开胃和调节免疫等功能[1]。（剩余17469字）