不同烹调方式对鲮鱼鱼片理化性质和滋味的影响  

Effects of Different Cooking Methods on the Physicochemical Properties and Taste Quality of Mud Carp

作　　者：叶红雨 黄晓霞 陈海光[1] 刘巧瑜[1] 白卫东[1] YE Hongyu;HUANG Xiaoxia;CHEN Haiguang;LIU Qiaoyu;BAI Weidong(College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品科技》2024年第12期114-122,共9页Food Science and Technology

基　　金：广东省重点建设学科科研能力提升项目(2022ZDJS022)。

摘　　要：以鲮鱼鱼片为试验材料,文章研究了真空煮制、蒸制、微波、光波和煎制5种烹调方式对其理化性质和滋味的影响差异。结果表明,经过烹调后的鲮鱼鱼片,其蒸煮损失率、肌纤维间距和色度值显著增大,同时硬度、胶黏性和咀嚼性显著下降(P<0.05),L~*值和b~*值上升。5种烹调方式下鲮鱼鱼片的脂质氧化程度顺序为煎制>光波>微波>蒸制>真空煮制。烹调后,鲮鱼鱼肉中的滋味化合物显著增加(P<0.05)。其中,微波烹调后游离氨基酸增加最多,真空煮制和煎制2种烹调方式分别对激发鲮鱼鱼片的滋味核苷酸和有机酸效果最好。分析味觉活性值和味精当量值可知,光波烹调能使鲮鱼鱼片具有最高的鲜味程度,而真空煮制能较好地保留样品的原始滋味。In this paper,using mud carp(Cirrhinus molitorella)as experimental materials,the effects of five cooking methods:vacuum cooking,steaming,microwave,light wave cooking and pan-frying,on the physicochemical properties and taste characteristics of mud carp were investigated.The results indicated that the cooking loss rate,muscle fiber spacing,and chroma values of mud carp significantly increased after cooking,and the hardness,gumminess and chewiness decreased significantly(P<0.05),while the L~*value and b~*value rised.The oxidation analysis results showed that the order of lipid oxidation degree of mud carp under different cooking methods was frying>light wave>microwave>steaming>vacuum cooking.After cooking,the taste quality of mud carp of five cooking methods were significantly different(P<0.05).Among them,microwave cooking showed the highest increased in the free amino acids,and vacuum cooking and frying have the best effects on stimulating the taste of mud carp fillets with nucleotides and organic acids,respectively.Further,through the analysis of taste activity value and equivalent umami concentration,it was concluded that light wave cooking sample presented the highest umami degree,and vacuum cooking could keep the original taste of the sample.

关 键 词：鲮鱼鱼片 烹调方式 理化性质 滋味 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]