腌制时间对清蒸刀鱼食用品质及组织结构的影响  

Effect of Curing Time on Eating Quality and Microstructure of Steamed Saury

作　　者：沈晖 吴鹏[2] SHEN Hui;WU Peng(College of Culinary Technology,Jiangsu Institute of Tourism and Hospitality,Yangzhou 225127,China;College of Tourism and Cuisine,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]江苏旅游职业学院烹饪科技学院,江苏扬州225127 [2]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《肉类研究》2020年第3期34-38,共5页Meat Research

基　　金：四川省教育厅川菜发展研究中心项目(CC19Z35)。

摘　　要：针对刀鱼不腌制即熟制存在质地粗糙、鲜味不足、腥味较大等缺陷,对其宰后的合理腌制时间进行研究。取江苏连云港产刀鱼腌制不同时间后蒸制成熟,检测其品质指标的变化,并通过微观表征鉴定其组织结构的食用状态。结果表明:刀鱼肉在25℃腌制30 min最佳,此时清蒸刀鱼肉硬度最低,约为3.13 N,黏附性和胶黏性较小,分别为0.57 Pa和1.76 N,弹性达到8.22 mm,同时持水率高达22%,此时鱼肉失水率小,易于咀嚼,口感较好,同时微观组织结构表征也印证了以上结论。Given that cooked saury without pre-curing has the defects of rough texture,inadequate flavor and strong fishy smell,a reasonable curing time after slaughter was determined.Saury from Lianyungang,Jiangsu province was salted for different periods of time and steamed until maturity.Changes in quality indicators were monitored as a function of salting time.The results showed that curing at 25℃for 30 min was found to be optimal.The resulting product had the lowest hardness of about 3.13 N;the adhesiveness and gumminess were 0.57 Pa and 1.76 N,respectively,and the elasticity was 8.22 mm.At the same time,the water holding capacity was as high as 22%.In addition,the fish meat exhibited a low percentage loss of water,was easy to chew and had a good mouthfeel.These results were consistent with the microstructure observation.

关 键 词：刀鱼 腌制时间 蒸制 品质特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]