热处理方式对豆腐品质特性的影响

为了确定豆腐的最佳预处理条件和参数,对其在电磁炉煮制、蒸制、过热蒸汽、油炸、微波短时加热处理过程中的品质变化进行了研究。探索在不同加热方式处理下豆腐中心温度的变化规律。结果表明:在微波加热处理时豆腐的中心温度升高速度最快,加热过程中大量的水分快速蒸发,4 min处理后质量损失达76. 97%;油炸处理对豆腐的色泽变化影响较大;微波加热对豆腐的质构品质影响较大;经热处理豆腐切面观察表明,蒸煮对豆腐结构影响最小,豆腐切面孔隙最小。综合上述指标分析得出:微波处理时间90 s、蒸制8 min、水煮4 min、160℃过热蒸汽处理8 min、150℃油炸5 min时豆腐的综合品质较好。     

基于主成分分析法的熟化马铃薯品质评价

以‘紫花白’马铃薯为原料,研究汽蒸、水煮、微波、烘烤、Air-frying（无油）、Air-frying（加油）、油炸7 种熟化方式对其基本营养成分和核苷酸类鲜味物质、质构、色泽及感官品质的影响,并对其品质指标进行主成分分析。结果表明：汽蒸和微波可最大程度地降低马铃薯基本营养成分的损失;微波显著提升了马铃薯核苷酸类鲜味物质含量且含量最高;Air-frying（无油）显著影响马铃薯质构特性;Air-frying（加油）与油炸显著加深马铃薯色泽;水煮熟化后马铃薯感官评分最高;经主成分分析后,7 种熟化方式下马铃薯品质评价综合得分由大至小依次是：Air-frying（加油）＞微波＞油炸＞水煮＞烘烤＞汽蒸＞Air-frying（无油）。由此得出结论：汽蒸可作为马铃薯深加工前期熟化处理的较优选择;Air-frying（加油）可较好地保留其品质特性,微波可满足摄食低脂类食品消费者的需求。     

基于主成分分析法的熟化菠萝蜜种子品质评价

以菠萝蜜种子为原料,研究水煮、汽蒸、焙烤3种熟化方式对其感官品质、色泽、质构、糊化度、基本营养含量、脂肪酶抑制率、质量损失率和微观结构的影响,并对其品质指标进行主成分分析。结果表明:水煮、汽蒸、焙烤3种熟化方式对不同指标有较大影响,水煮方式糊化度最高且质量损失率最大;焙烤显著加深菠萝蜜种子色泽且脂肪酶抑制率最大;汽蒸熟化后菠萝蜜种子感官评分最高;通过主成分分析可知,焙烤方式获得的品质评价综合得分最高,可作为菠萝蜜种子预熟化的较优选择。     

预熟制对油炸猪肉丸品质的影响

探讨煮制、蒸制和微波3 种预熟制处理的加入对油炸猪肉丸品质的影响。以直接160 ℃油炸6 min的猪肉丸为对照,测定经过煮制、蒸制和微波预熟制加热处理10 min后160 ℃油炸2 min的猪肉丸的品质指标。结果表明：与对照组相比,煮制和微波预熟制显著影响油炸猪肉丸的色泽（P＜0.05）,蒸制处理对肉丸色泽影响不显著（P＞0.05）;不同预熟制处理对油炸猪肉丸的弹性和内聚性没有显著影响（P＞0.05）;微波预熟制后油炸猪肉丸的含水率和脂肪含量均显著下降（P＜0.05）,而煮制后油炸的猪肉丸含水率和脂肪含量均显著上升 （P＜0.05）,蒸制后油炸的猪肉丸含水率和脂肪含量变化不显著（P＞0.05）;经感官评定,煮制后油炸猪肉丸感官评分显著降低（P＜0.05）,蒸制和微波预熟制对油炸肉丸感官评分无显著影响（P＞0.05）。微波预熟制可用于生产低脂肪含量油炸制品。     

不同烹饪方式对黄颡鱼肉品质特性的影响

为探究不同烹饪方式和程度下黄颡鱼品质特性的差异,试验以生鱼肉作为对照,研究了水煮、油炸和微波3种烹饪方式对黄颡鱼基础营养物质、质构及挥发性风味化合物的影响。结果表明,黄颡鱼品质特性在不同烹饪方式下有显著差异。水煮处理对营养物质的影响最小;油炸和微波处理均能不同程度地提高灰分、蛋白质和脂肪的百分含量。3种烹饪方式均使鱼肉的硬度、粘附性、弹性和咀嚼性上升,胶黏性下降,其中水煮处理的鱼肉硬度和咀嚼性较低。水煮、油炸和微波处理的鱼肉中分别检出挥发性成分27,32,30种,微波处理主要挥发性成分的醛类和醇类总量达73.71%。综合来看,3种烹饪方式中微波处理的黄颡鱼肉品质最佳。     

模糊数学法在不同方式处理的台式烤肠感官评价中的应用

应用模糊数学综合评判法对水煮、油炸、电烤3种处理的台式烤肠进行了感官评价,结果表明,3种不同方式处理的台式烤肠的综合感官评定级别从高到低为:电烤处理的台式烤肠﹥油炸处理的台式烤肠﹥水煮处理的台式烤肠。     

方便面微波干燥效果的研究

微波干燥方便面是一种非油炸方便面,它避免了油炸方便面中高脂肪对人体健康的危害,产品的口感、色泽、韧性、爽滑性、适口性和复水性等方面均优于其他非油炸干燥方法.本文以方便面的水分含量、复水时间、感官评价等指标为依据,研究了影响微波干燥方便面干燥效果的因素.结果;水煮时间、微波干燥时间、微波功率对干燥效果均有影响,正交实验试验表明,水煮时间3min,微波干燥3.5min,微波功率600W时,微波干燥方便面的干燥效果最好.     

加热方式对凡纳滨对虾滋味成分的影响

以凡纳滨对虾为原料,通过仪器分析法对微波加热与水煮处理的对虾的游离氨基酸、呈味核苷酸、有机酸、甜菜碱和无机离子这些主要滋味成分进行了分析。结果表明:凡纳滨对虾经微波加热与水煮处理后,游离氨基酸总量均有减少,分别下降了15.81%,20.19%;呈味核苷酸总量也均有减少,分别降低了25.07%,25.89%,其中含量最高的腺苷酸(AMP)有所提高,分别增加了4.01%,5.95%;乳酸含量大幅降低,分别减少了53.64%,77.24%;甜菜碱的含量也有明显的差异,分别减少了7.26%,8.83%;呈味无机离子含量差异明显,且微波虾的要高于水煮虾。通过研究分析发现,微波虾中除AMP含量略低于水煮虾外,游离氨基酸、有机酸、甜菜碱和无机离子的含量均高于水煮虾,表明微波虾的滋味优于水煮虾。     

真空微波干燥对南美白对虾虾仁品质的影响

试验研究了真空微波干燥南美白对虾虾仁的工艺,观察微波功率、预干燥时间、装载量对虾仁品质的影响,并在此基础上采用混合正交的实验方法进一步优化真空微波干燥虾仁的条件。实验结果表明,微波功率、预干燥时间、装载量对南美白对虾虾仁的复水比、水分活度、弹性和感官评分都有一定的影响,其中影响的主次顺序为微波功率最大,装载量次之,预干燥时间最小。最适宜的真空微波干燥条件为微波功率500 W,装载量100 g,预干燥时间20 min得到的产品感官评分最高。     

可微波预油炸鸡块的开发

本文通过对油炸食品脆性的感官评定值与峰个数的测定和分析,确定了以感官评定值为主、质构仪测定的峰个数为辅的评价体系来检测可微波预油炸鸡的胞胜.本文从三方面来改善微波后预油炸鸡块的脆性:表皮中添加微波感受材料、内芯中添加亲水性强的物质以及选择最佳微波加热功率密度和加热时间.结果表明:增加丙三醇和羰基铁并不能增加微波后预油炸鸡块的脆性;内芯中添加0.2%的卡拉胶、0.3%的焦磷酸盐均使得微波后预油炸鸡块的脆性达到最大;3.25 W/g的功率密度加热22.8 S可使炸鸡块表皮的脆性保持最好.     

Optimum Cooking Conditions for Shrimp and Atlantic Salmon

The quality and safety of a cooked food product depends on many variables, including the cooking method and time–temperature combinations employed. The overall heating profile of the food can be useful in predicting the quality changes and microbial inactivation occurring during cooking. Mathematical modeling can be used to attain the complex heating profile of a food product during cooking. Studies were performed to monitor the product heating profile during the baking and boiling of shrimp and the baking and pan‐frying of salmon. Product color, texture, moisture content, mass loss, and pressed juice were evaluated during the cooking processes as the products reached the internal temperature recommended by the FDA. Studies were also performed on the inactivation of Salmonella cocktails in shrimp and salmon. To effectively predict inactivation during cooking, the Bigelow, Fermi distribution, and Weibull distribution models were applied to the Salmonella thermal inactivation data. Minimum cooking temperatures necessary to destroy Salmonella in shrimp and salmon were determined. The heating profiles of the 2 products were modeled using the finite difference method. Temperature data directly from the modeled heating profiles were then used in the kinetic modeling of quality change and Salmonella inactivation during cooking. The optimum cooking times for a 3‐log reduction of Salmonella and maintaining 95% of quality attributes are 100, 233, 159, 378, 1132, and 399 s for boiling extra jumbo shrimp, baking extra jumbo shrimp, boiling colossal shrimp, baking colossal shrimp, baking Atlantic salmon, and pan frying Atlantic Salmon, respectively.     

The potential of ohmic heating as an alternative to steam for heat processing shrimps

The potential application of Ohmic Heating as an alternative to the conventional steam cooking for shrimps is examined in this study. Defrosted unpeeled shrimps (Pandalus borealis) were cooked either in a steamer or ohmically up to a 72 °C core-temperature. The head, body and tail of steam-heated shrimps cooked at different rates whereas the OH treatment was more uniform and faster. The impact of shrimp size on heating rate was also evaluated, with an overall cooking time of 38 s and 59 s for steam-cooked small and large shrimps, respectively, while only 40 s where needed for OH regardless of shrimp size and measured anatomical location. No differences were found for cook loss and texture (WBSF and Kramer methods) between cooking methods. However, shrimp size seemed to determine the effect of OH on colour differences (ΔE), with greater differences observed in large vs. small shrimps, although overall ohmically-cooked shrimps showed less colour differences compared to those cooked conventionally with steam.Industrial relevanceTraditional heating processes such as boiling or steaming are used in industrial cooking of shrimps. However, the low rate of heat penetration to the thermal centre of shrimps leads to heterogeneous treatments resulting in overcooking which may reduce yield. Ohmic heating technology offers a potential alternative over conventional heat treatments as heat is generated volumetrically inside the food. This form of heat generation results in more uniform temperature distribution which leads to shorter processing times and potentially higher yields while still maintaining the colour and nutritional value of food. This paper hence exploits the potential of Ohmic heating technology as an alternative to conventional steam processing for the cooking of shrimps.     

Effects of microwave heating,steaming, boiling and baking on the structure and functional properties of quinoa (Chenopodium quinoa Willd.) protein isolates

The effects of microwave heating (MW), steaming (SM), boiling (BL) and baking (BK) on the structure and functional properties of quinoa protein isolates (QPI) were investigated. SDS-PAGE showed the 20–30 kDa band strength of QPI-BL was enhanced, which indicated the disulphide bond was broken and protein molecules dissociated. Due to the recombination of subunits, some large molecular weight or insoluble polymer components of QPI-SM and QPI-BK did not pass through the gel. Microwave heating and boiling showed negative effects for α-helix and positive effects for β-sheet, which implied the molecular structure was transformed from ordered to disordered, the secondary structure became loose. The reduction of free SH (sulfhydryl) and surface hydrophobicity implied that aggregation and cross-linking of protein molecules for QPI-SM and QPI-BK. QPI, QPI-MW and QPI-BL exhibited better solubility, which was related to the water holding capacity (WHC) and emulsification. For QPI-SM and QPI-BK, functional properties (including solubility, WHC and gel-forming ability) decreased due to molecular aggregation. Heat treatments significantly affect the structure and functional properties of QPI, the current research showed that microwave heating and boiling might be better heat treatment methods for QPI and would help the development of quinoa protein products.     

煮制工艺对中国对虾品质的影响

以多酚氧化酶相对酶活力、水分含量、持水力、虾青素含量、蛋白质含量及提取率、色差、质构、感官评分和扫描电镜等为指标,研究不同煮制工艺(柠檬酸质量浓度和煮制时间)对中国对虾品质的影响。结果表明,随着柠檬酸质量浓度的提高,虾头中多酚氧化酶完全失活的时间逐渐缩短,但柠檬酸质量浓度过高不利于虾体口感,故确定其最优质量浓度为4 g/L。随着煮制时间的延长,虾体中水分含量和持水力均逐渐下降,虾青素含量先上升后下降,总蛋白含量不断下降,其中肌原纤维蛋白和肌浆蛋白在煮制2 min时已大部分变性。煮制过程中,虾体L*值和a*值先升后降,b*值不断上升,硬度、内聚性和咀嚼性不断升高,弹性不断下降。感官评价结果显示,煮制4 min对虾各个单项评分最高,其感官总评分最高。扫描电镜结果表明,煮制过程中对虾肌纤维因受热逐渐发生变性,导致其整齐度下降、纤缝隙增大、维断裂程度加剧。综合上述指标,确定最佳煮制时间为4 min。本研究成果可为虾类制品生产企业完善生产工艺、提升产品品质提供理论依据。     

不同烹饪方式对骨膳食营养成分保留度的比较分析

为了分析不同烹饪方式对骨膳食营养成分保留度的影响,研究选取从某大型生鲜超市采购回来的带肉牛骨作为研究对象,分别选取油煎、低温烹饪和水煮三种不同的烹饪方式烹调牛肉,对比了不同烹饪方法烹调后牛肉质量损失率、蛋白质损失率、脂肪损失率、卵磷脂损失率、钙损失率情况以及感官品质评分,对比分析结果显示,低温烹煮后牛肉质量损失率最低,仅为32.74%;牛肉中的蛋白质损失率仅为9.78%;牛肉中的脂肪损失率相对较低,为47.82%左右;同时牛肉中卵磷脂成分保留度较高,钙损失率最低;同时,采用低温烹饪的方法加热牛肉无论在色泽,还是在味道和气味等感官品质评分均高于油煎和水煮,说明低温烹饪不仅能够有效提高骨膳食营养成分保留度,而且具有较高的感官品质评分。     

不同加热方法对牦牛肉中矿物质和维生素含量的影响

研究了水煮、微波、烘烤和油炸加热方法对牦牛背最长肌(longissimus muscle,LM)和后小腿肉(shank hind,SH)维生素和矿物质含量的影响。结果表明:与生肉(对照组)相比较,水煮牦牛肉的钠、磷、钾和硫胺素含量显著减少(p<0.05)。水煮加热方法对维生素保留率最低,而烘烤加热最高。四种加热方法中牦牛肉钙、铁、锰和钴保留率无显著差异(p>0.05),而钠、镁、磷和钾的保留率差异显著(p<0.05);加热对硫元素几乎没有损失。综合考虑四种加热方法对牦牛肉维生素和矿物质的保留率,烘烤是牦牛肉较好的加热方法,建议在肉品加工企业和家庭烹饪中应用。     

模糊数学结合响应面法优化啤酒鱼的煮制工艺

为实现广西阳朔地方特色菜啤酒鱼的标准化加工,对啤酒鱼加工过程中煮制工艺参数进行优化。以罗非鱼为原料,通过模糊数学感官综合评价法,对啤酒鱼嫩度、弹性、组织状态、气味、滋味进行感官的权重分析;利用Box-Behnken响应面优化设计研究啤酒添加量、煮制时间、加热功率对啤酒鱼感官评分的影响;分别使用气相色谱-离子迁移谱（gas chromatography-ion mobility spectrum, GC-IMS）和质构仪对用最优参数煮制的啤酒鱼进行挥发性风味物质测定及质构剖面分析（texture profile analysis, TPA）。结果表明:嫩度和滋味是影响啤酒鱼模糊数学感官综合评价值的重要指标,工艺参数对啤酒鱼综合评价值的影响强弱顺序为煮制时间>啤酒添加量>加热功率。啤酒鱼最佳煮制工艺参数为:啤酒添加量66%,煮制时间33 min,加热功率500 W,预测值7.89,实际综合评价值为7.91。啤酒鱼的啤酒风味主要由乙醇、2, 3-戊二酮等醇、酮类物质组成;啤酒的添加使鱼肉的硬度、咀嚼性降低。本研究可为啤酒鱼的工业化生产工艺提供一定的理论支持。     

调理草鱼片在不同加热方式下的品质变化

目的 比较不同加热方式下调理草鱼片的品质变化。方法 对比不同加热方式(水浴、汽蒸、油炸和微波)处理后调理草鱼片的感官、水分含量、烹饪损失率、色度值、质构、微观结构和挥发性风味物质的变化。结果 水浴和油炸加热对调理草鱼片的感官评价显著高于其他加热方式(P<0.05); 水浴加热和汽蒸加热更有利于提升亮度值; 汽蒸加热后的水分含量显著高于其他组别(P<0.05); 不同加热方式对调理草鱼片的蒸煮损失率影响显著(P<0.05); 水浴和汽蒸加热后的硬度显著低于其他组别(P<0.05); 汽蒸加热后的调理草鱼片纤维组织紧致清晰, 与对照组更为相近; 共检测出86种挥发性风味物质, 其中醛类、醇类、酮类和酸类为调理草鱼片的主要挥发性风味物质, 汽蒸加热后的主要挥发性风味物质在种类和数量上优于其他加热方式。结论 不同加热方式后的调理鱼片品质差异明显, 汽蒸加热更有利于调理草鱼片的加热。