热处理方式对鲈鱼游离氨基酸及品质影响  

Effects of Heat Treatment on Free Amino Acids and Quality of Sea Bass(Lateolabrax japonicus)

作　　者：李双琦 崔震昆[2,3] LI Shuang-qi;CUI Zhen-kun(School of Tourism,Shanghai Normal University,Shanghai 201418,China;School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Department of Food Technology,Sumy National Agrarian University,Sumy 40021,Ukraine)

机构地区：[1]上海师范大学旅游学院,上海201418 [2]河南科技学院食品学院,河南新乡453003 [3]苏梅国立农业大学食品技术系,乌克兰苏梅40021

出　　处：《中国调味品》2022年第1期32-35,45,共5页China Condiment

基　　金：河南省重点研发与推广专项(212102110022);河南科技学院骨干教师资助基金(2018);川菜发展研究中心项目(CC21Z36)。

摘　　要：海鲈鱼因其味道鲜美、肉质细嫩深受消费青睐。不同的热处理方式对于鱼肉的品质影响较大。通过结合烹饪损失、感官评定、色泽、质构和游离氨基酸含量等多项指标,评估传统沸煮和低温真空烹饪对鲈鱼品质的影响,结果表明低温真空烹饪的鲈鱼无论是在烹饪损失、质构,还是在游离氨基酸含量方面均具有较好的优势,在感官评定上可接受度较高。该研究结果为淡水鱼的精深加工提供了理论依据。Sea bass is favored by consumers for its delicious taste and tender meat.Different heat treatment methods have great influence on the quality of fish.The effects of traditional boiling and low-temperature vacuum cooking on the quality of sea bass are evaluated by combining cooking loss,sensory evaluation,color,texture and free amino acids'content.The results show that low-temperature vacuum coo king of sea bass has better advantages in cooking loss,texture and free amino acids'content,and has higher acceptability in sensory evaluation.The research results have provided a theoretical basis for the intensive processing of freshwater fish.

关 键 词：鲈鱼 低温真空烹饪 品质 游离氨基酸 传统烹饪 

分 类 号：TS201.24[轻工技术与工程—食品科学]