熟制程度和油炸工艺对冻熟草鱼块品质的影响  

The influence of cooking degree and frying process on the quality of frozen-cooked grass carp(Ctenopharyngodon idella)

作　　者：葛智勤 许艳顺[1] 余达威 夏文水[1] GE Zhiqin;XU Yanshun;YU Dawei;XIA Wenshui(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《渔业研究》2024年第5期436-447,共12页Journal of Fisheries Research

基　　金：国家大宗淡水鱼产业技术体系(CARS-45)。

摘　　要：【目的】解决预制烤鱼等冻熟鱼制品复热后口感和品质下降的问题。【方法】选取草鱼(Ctenopharyngodon idella)为研究对象,经油炸-冷冻-复热3种不同工序处理,以水分含量、肌原纤维小片化指数、剪切力、脂肪氧化程度、微观结构、蛋白质二级结构和色差等为指标,探究熟制程度对冻熟草鱼块品质的影响。在此基础上,以水分含量、肌原纤维小片化指数及色差为指标,探究不同油炸温度(160、180、200℃)对达到相同成熟度的冻熟草鱼块品质的影响。【结果】随着熟制程度增加,草鱼块的水分含量和持水性呈逐渐降低的趋势,不易流动水逐渐转变为自由水。冻融2次后,不同熟制程度的草鱼块的剪切力均较冷冻前降低。其中,中心温度为75℃的草鱼块的剪切力值和肌原纤维小片化指数分别是中心温度为45℃的草鱼块的1.33倍和1.22倍,肌原纤维结构损伤程度严重,鱼肉嫩度较差。同时,冻融处理降低了蛋白质α-螺旋和β-折叠的相对含量,蛋白质无序化程度增加。冻融2次复热后,中心温度为45℃草鱼块的持水性、剪切力、脂肪氧化程度、微观结构、感官评分等均优于中心温度为60和75℃的草鱼块。同时,研究发现采用200℃进行高温短时油炸的冻熟草鱼块的水分含量和肌原纤维小片化指数均较优,且草鱼块表面呈金黄色泽。【结论】200℃油炸草鱼块至中心温度为45℃,不仅可以改善冻熟草鱼块的色泽,也可以有效提升冷冻熟鱼肉复热后的品质。【意义】研究获得的熟制程度和油炸工艺条件,能够显著提高冷冻熟制鱼肉产品复热后的口感,为鱼类预制菜的开发、品质改善及大宗养殖鱼类的加工利用提供指导。[Objective]The present study aims to address the issue of decreased texture and quality of frozencooked grass carp(Ctenopharyngodon idella)products such as pre-fried fish.[Methods]C.idella was selected as the research subject and subjected to three different processes:deep-frying,freezing,and reheating.Indicators including water content,myofibrillar fragmentation index,shear force,degree of lipid oxidation,microstructure,protein secondary structure,and color difference were used to investigate the impact of cooking degree on the quality of frozen-cooked C.idella chunks.Based on these observations,the study explored the effects of different deep-frying temperatures(160,180,200°C)on the quality of frozen-cooked C.idella chunks by using water content,myofibrillar fragmentation index,and color difference as indicators to achieve the same level of maturation.[Results]As the cooking degree increased,the water content and water-holding capacity of the fish chunks gradually decreased,with bound water transforming into free water.After two cycles of freeze-thawing,the shear force of fish chunks at various cooking degrees decreased compared to before freezing.Specifically,the shear force values and myofibrillar fragmentation index of fish chunks with a center temperature of 75°C were respectively 1.33 times and 1.22 times higher than those of fish chunks with a center temperature of 45°C,indicating severe damage to the myofibrillar structure and reduced fish tenderness.Additionally,freeze-thawing treatment reduced the relative content of proteinα-helices andβ-sheets,leading to increased protein disorder.After two cycles of freeze-thawing treatment,then reheating,the water content,water-holding capacity,shear force,degree of lipid oxidation,microstructure,sensory scores,and other parameters of fish chunks precooked to a center temperature of 45°C before freezing were superior to those of fish chunks cooked to 60°C and 75°C.Furthermore,using a high-temperature short-time deep-frying process at 200°C for frozen-cooke

关 键 词：草鱼 冻熟鱼制品 熟制程度 油炸工艺 冷冻 品质 

分 类 号：S986.1[农业科学—捕捞与储运] TS254.4[农业科学—水产科学]