不同新鲜度金枪鱼肉蒸煮品质的研究  

Study on cooking quality of tuna steak of different freshness

作　　者：缪函霖[1] 蒋璐[1] 王锡昌[1] 包海蓉[1] 赵晨[1] 程梅[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2014年第13期80-84,295,共6页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划"863"计划:大洋性金枪鱼围网捕捞与超低温保鲜关键技术研究(2012AA092302)

摘　　要：为考察不同新鲜度金枪鱼肉在蒸煮前后的品质变化和鱼肉之间的差异,找出金枪鱼肉新鲜度与蒸煮品质的关联性,以黄鳍金枪鱼为试材,对不同新鲜度金枪鱼肉蒸煮前后的失水率、失重率、色泽和质构特性的变化规律进行研究。结果表明,经过蒸煮处理,鱼肉水分含量显著下降(p<0.05),硬度、弹性、内聚性和咀嚼性都显著上升(p<0.05)。随着新鲜度的下降,蒸煮后鱼肉的水分含量、硬度、内聚性和咀嚼性呈显著下降趋势(p<0.05),失水率和失重率呈显著上升趋势(p<0.05),而弹性变化不显著(p>0.05)。新鲜度的下降使蒸煮后鱼肉的ΔE*值(总色差值)逐渐上升,但对于处于一级新鲜度(K值<20%)的鱼肉,肉眼无法分辨出这一范围内不同新鲜度鱼肉之间的色泽差异。鱼肉新鲜度会在一定程度上影响蒸煮品质,因此,对于金枪鱼产品蒸煮品质的控制,原料鱼肉新鲜度也是需要考虑的一个重要因素。To explore the relationship between freshness and cooking quality of tuna steaks, the variation of moistureloss rate,weight loss rate,colour and textual properties of yellowfin tuna steaks of different freshness before andafter cooking were studied.The results indicated that through cooking, moisture content of tuna steak decreasedsignificantly（ p 〈 0.05）, while hardness, springiness, cohesiveness and chewiness increased significantly （ p 〈 0.05 ）.With freshness decreasing, moisture content, hardness, cohesiveness and chewiness of tuna steak after cookingdecreased significantly（p 〈0.05）, contrary to moisture loss rate and weight loss rate （ p 〈 0.05）, but springinesshad no significant variation （ p 〉 0.05 ）. △E＊, value （ Total Colour Difference Value） of tuna steak after cookingincreased slowly with decreasing of freshness.However,the colour difference after cooking among tuna steaks ofdifferent freshness which belonged to first level of freshness（ K value 〈 20% ）could not be distinguished by nakedeye.Due to the effect of freshness on cooking quality in some degree, raw material＇ s freshness should beconsidered as an important factor in the control of cooking quality of tuna product.

关 键 词：金枪鱼 新鲜度 蒸煮 品质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]