蒸烤组合熟制对即热烤鲈鱼品质的影响  

Effects of Combined Steaming and Roasting Maturation on the Quality of Instant Roasted Largemouth Bass

作　　者：王杰[1,2] 鲍晓龙 李旭海 汪兰 石柳[2] 熊光权 闵珩[3] 汪超 WANG Jie;BAO Xiaolong;LI Xuhai;WANG Lan;SHI Liu;XIONG Guangquan;MIN Heng;WANG Chao(School of Life Science and Health,Hubei niversity of Technology,Wuhan 430068,China;Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences/Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology,Wuhan 430064,China;Honghu Wannong Aquatic Food Co.Ltd,Jingzhou 433200,China;College of Biological and Food Engineering,Hubei University,Enshi 445000,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,湖北武汉420068 [2]农业农村部农产品冷链物流技术重点实验室/湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工研究分中心,湖北武汉430064 [3]洪湖市万农水产食品科技有限公司,湖北荆州433200 [4]湖北民族大学生物与食品工程学院,湖北恩施445000

出　　处：《广东海洋大学学报》2025年第1期86-93,共8页Journal of Guangdong Ocean University

基　　金：国家重点研发计划“淡水鱼绿色加工与增值利用关键技术研究及产业化示范”(2022YFD2100904);湖北省重点研发计划“即热预制淡水鱼加工关键技术研发与示范”(2023BBB103)。

摘　　要：【目的】与直接烤制相比,探究蒸烤组合熟制提升即热烤鱼品质的工艺。【方法】以大口黑鲈(Micropterus salmoides)为原料,采用蒸制(100℃)和烤制(200℃)相结合方式制作烤鱼,以中心温度、烹饪损失、感官评价、剪切力、水分分布以及风味物质组成等指标综合筛选蒸制时间和烤制时间,优化烤鱼加工工艺。【结果】经蒸制不同时间再烤制的烤鱼比直接烤制的中心温度均显著升高;蒸制4 min再烤制的烤鱼烹饪损失减少,剪切力降低,提高了烤鱼的嫩度;感官综合得分优于直接烤制和蒸制2、6 min后烤制组;蒸制4 min后烤制使鱼肉中不易流动水和结合水向自由水转化,提高了烤鱼水分的稳定性;蒸制4 min的烤鱼含有较高水平的醇、醛、酮和有机硫化物;主成分分析结果表明,蒸制4 min的烤鱼风味组分分布较为分散,各组间无重叠现象,说明其风味更加稳定且独特。与直接烤制相比,先经4 min蒸制再烤制7 min的中心温度提升明显;烹饪损失减少,减轻鱼肉损伤;剪切力下降18.69%,嫩度提升;感官评价得分均高于直接烤制和先蒸制4 min再分别烤制10、13 min组;水分分布和风味物质与蒸制变化趋势类似;烤制7 min的烤鱼整体风味与其他三组相距较远,不重叠,说明烤鱼风味稳定。【结论】与直接烤制相比,先蒸制4 min再烤制7 min的熟制工艺优化了即热烤鱼的加工方式,提升了烤鱼的品质。【Objective】To explore the process of improving the quality of instant hot roasted fish by combining steaming and roasting,compared with direct roasting.【Method】Largemouth bass was used as the raw material,and the roasted fish was prepared by a combination of steaming(100℃)and roasting(200℃).Steaming time and roasting time were comprehensively screened by central temperature,cooking loss,sensory evaluation,shear force,moisture distribution and flavour substance composition to optimize roasted fish processing.【Results】Roasted fish steamed for different times and then roasted had significantly higher centre temperatures than those directly roasted.The cooking loss of roasted fish was reduced and the shear force was decreased when the fish was steamed for 4 minutes before roasting,resulting in improved tenderness of the final product.The sensory evaluation scores of this group were superior to those of both the directly roasted group and the groups steamed for 2 or 6 minutes before roasting.This method enhanced water stability by converting less mobile and bound water into free water.It produced higher levels of alcohols,aldehydes,ketones,and organic sulfides.Principal component analysis showed that the flavor components of fish steamed for 4 minutes were more dispersed and distinct,indicating a more stable and unique flavor profile.Compared with direct roasting,the centre temperature increase was significant after 4 min of steaming followed by 7 min of roasting,cooking loss and fish damage were reduced,with 18.69%reduction in shear force,and increased tenderness.The sensory evaluation scores were higher than those of direct roasting and steaming for 4 min followed by roasting for 10 and 13 min respectively.Moisture distribution and flavour substances were similar to those of steaming.The overall flavor profile of the fish roasted for 7 minutes were quite different from that of the other three groups,indicating a stable and consistent flavor characteristic in the roasted fish.【Conclusion】Steaming

关 键 词：即热烤鱼 蒸制 烤制 品质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]