Abstract：In this study, red sour soup as a acidic composite marinade for fish and meat was evaluated for organic acid composition, pH and antioxidant capacity. The ultrasound-assisted marination process for sturgeon meat was optimized by the combined use of one-factor-at-a-time method and response surface methodology. Moreover, the impact of the optimized ultrasound-assisted marination conditions on the color and texture characteristics of sturgeon meat was investigated. The results showed that as a naturally acidic environment, red sour soup was rich in organic acids, polyphenols, and vitamin C and had strong radical scavenging capacity and a natural acidic environment, indicating its potential application as a natural marinade for meat. The optimal marination conditions were determined to be 1.5, 75 min and 189 W for dilution factor of red sour soup, marination time and ultrasound power, respectively. Under these conditions, the sensory score of marinated sturgeon meat reached 69.25 ± 0.87, with a total protein content of (24.56 ± 0.89)% and a crude fat content of (6.24 ± 0.15)%. In addition, ultrasound-assisted red sour soup marination improved the color of the fish, resulting in a brighter appearance, and significantly increased its hardness and chewiness, thereby enhancing its palatability. Electronic tongue analysis further revealed that ultrasound-assisted red sour soup marination enhanced the umami and overall flavor richness of sturgeon meat. In conclusion, ultrasound-assisted marination with red sour soup effectively improved the quality and flavor characteristics of sturgeon meat.
黄朝斌，郑淮升，马文艺，张玉龙，陈兴花，刘书宏，胡 萍. 超声辅助红酸汤腌制提升鲟鱼肉品质关键工艺优化[J]. 肉类研究, 2026, 40(4): 32-40.
HUANG Chaobin, ZHENG Huaisheng, MA Wenyi, ZHANG Yulong, CHEN Xinghua, LIU Shuhong, HU Ping. Optimization of Key Process Parameters of Ultrasonic-Assisted Marination in Red Sour Soup for Quality Improvement of Sturgeon Meat. Meat Research, 2026, 40(4): 32-40.
2026, Vol. 40 
