佛跳墙冷冻调理食品在不同复热方式下的品质变化  

Quality Changes of Frozen Prepared Fotiaoqiang Product Reheated by Different Methods

作　　者：胡琴 黄旭辉 祁立波 傅宝尚 董秀萍 秦磊 HU Qin;HUANG Xu-hui;QI Li-bo;FU Bao-shang;DONG Xiu-ping;QIN Lei(School of Food Science and Technology,Dalian Polytechnic University,National Engineering Research Center of Seafood,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《现代食品科技》2021年第4期163-171,共9页Modern Food Science and Technology

基　　金：国家重点研发计划项目(2016YFD0400404)。

摘　　要：为了探讨不同复热方式对佛跳墙品质的影响规律,本研究采用水浴、蒸汽、微波3种不同复热方式对冷冻佛跳墙产品进行复热加工。以成品新鲜佛跳墙为对照组,通过测定复热后产品的色泽、丙二醛含量(MDA值)、游离氨基酸含量、5’-核苷酸含量、质构、电子舌滋味、感官评分等指标,综合确定最佳复热方式。结果表明,蒸汽复热后产品的感官评分最高;不同的复热方式对主料鲍鱼的质构特性影响较小;从色泽上看,三种不同方式复热后的产品a*值差异不显著,微波复热后产品的L*值和b*值与对照组呈显著性差异;从脂肪氧化程度上看,微波复热后产品的MDA值最高(2.86 mg/kg),与对照组相比,升高了36.84%;电子舌分析发现,对照组的咸度值为3.45,微波复热后产品的咸度值为4.34,咸度值增加了25.79%;与对照组相比,微波复热提高了汤汁中的游离氨基酸和5’-核苷酸含量,水浴和蒸汽复热均降低了汤汁中的游离氨基酸和5’-核苷酸含量。综合各项指标,蒸汽复热是佛跳墙冷冻调理食品较为理想的复热方式。Three different reheating methods,including water bath heating,steam heating,and microwave heating were used to reheat the frozen prepared Fotiaoqiang product to investigate their influences on the quality of Fotiaoqiang.Using fresh Fotiaoqiang finished product as the control,the color,MDA content,free amino acid,5’-nucleotide content,texture,taste perceived by electronic tongue and sensory score of the reheated product were measured to determine the best reheating method.The results showed that the sensory score of the product after steam reheating was the highest.Different reheating methods have little effect on the texture characteristics of the main material abalone.In terms of color,the difference in the a*value of the products subjected to three different reheating methods was insignificant.The L*value and b*value of the product subjected to microwave reheating differed significantly from the control group.In terms of fat oxidation,the MDA value of the microwave reheated product was the highest(2.86 mg/kg;increase by 36.84%compared with the control group).Electronic tongue analysis found that the saltiness of the control group and the microwave reheated product was 3.45 and 4.34,respectively which achieved an(increase by25.79%).Compared with the control group,the contents of free amino acids and 5’-nucleotides in the soup increased for the microwave reheated product but decreased for the products subjected to water bath and steam reheating.Taken together,steam reheating was an ideal reheating method for frozen prepared Fotiaoqiang product.

关 键 词：佛跳墙 复热 食用品质 冷冻调理食品 

分 类 号：TS205[轻工技术与工程—食品科学]