不同烹调方法对鱼营养价值及感官评价的影响  

Correlations between Sensory Texture and Fat or Water Content in Cooked Fish

作　　者：李楠楠[1] 范志红[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2012年第5期93-97,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2008BAD91B01)

摘　　要：通过分析鲟鱼和罗非鱼经清蒸、微波、微波烤、烤箱烤、油煎、高压6种不同烹调处理后水分、脂肪含量的变化,探讨烹调后水分、脂肪含量与质构特性和感官特性的相关性,找到适合水产品烹调方式,使水产品的营养价值得到最大的保存率,以此指导人们合理膳食。结果表明:清蒸烹调后水分含量最大,整体可接受性最高。相关性分析表明:烹调后样品的水分含量与多汁性及弹性有显著正相关性,而脂肪含量与硬度有极显著负相关性,与内聚性具有负相关趋势。以质构指标预测感官特性的预测方程构成因鱼种而有所差异。Sturgeon （Acipenser sinensis Gray） and tilapia （Tilapia nilotica ♂× T. mossambica ♀ ） were prepared by 6 different cooking methods including steaming, microwaving, microwave baking, oven masting, frying, and high-pressure roasting. The moisture and fat content, the sensory evaluation score, as well as the texture of the samples prepared by each method were analyzed, and the correlations among the composition data to the sensory score and the texture characteristcs were analyzed. The results showed that, among the 6 cooking methods, the steamed sample showed maximum moisture retention and the highest sensory acceptability. Moisture was remarkably positively correlated with sensory juiciness and springiness in both fish samples, while fat content was significantly positively correlated with hardness and tended to be negatively correlated with cohesion. Predictive equations for important sensory parameters as a function of texture attributes showed differences between the two fish species.

关 键 词：鲟鱼 罗非鱼 感官评价 质构剖面分析 水分 脂肪 

分 类 号：TS201.4[轻工技术与工程—食品科学]