微波烹饪技术对牡蛎品质影响的研究  

Study on the Effect of Microwave Cooking Technology on the Quality of Oyster

作　　者：陈成[1] CHEN Cheng(Jiangsu Vocational Institute of Commerce,Nanjing 211168,China)

机构地区：[1]江苏经贸职业技术学院,南京211168

出　　处：《中国调味品》2020年第9期122-124,共3页China Condiment

基　　金：药食同源植物资源开发四川省高校重点实验室开放基金(10Y201701)。

摘　　要：文章研究了微波烹饪技术对牡蛎的质构、色度及感官值中气味、颜色和口感的影响。研究发现,使用微波烹饪技术加热牡蛎,能最大限度地保留牡蛎原有的贝类香味和鲜味,并且由于尽可能地减少了传统蒸煮过程中的汁液流失而保留了牡蛎的营养物质,同时保证了较好的口感。结果表明:当微波功率为500W加热牡蛎90s时,牡蛎的质构特性和色度能达到一种较好的水平,同时拥有最佳的感官评价值和接受度。In this paper,the effects of microwave cooking technology on the texture,chroma and sensory values in terms of flavor,color and taste of oyster are researched.It is found that using microwave cooking technology to heat oyster can retain the original shellfish aroma and umami of oyster to the maximum,in addition,as the loss of juice in traditional cooking process is reduced as much as possible,the nutrients of oyster are retained and the better taste is guaranteed.The results show that when microwave power is 500 W,heating oyster for 90 s,the texture characteristics and chroma of oyster can reach a better level,and it has the best sensory evaluation value and acceptability at the same time.

关 键 词：牡蛎 微波烹饪 质构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]