蒸煮工艺对鲣鱼鱼柳品质的影响

以鲣鱼为原料,考察了两种不同的蒸煮工艺(T1、T2)对蒸煮过程中鱼柳的升温曲线、失水率、失重率、色泽、质构和组胺含量等的变化情况,分析两种蒸煮工艺对鱼柳蒸煮品质影响的差异,找出两种工艺的优缺点。结果表明,蒸煮工艺T1蒸煮损失较低,鱼柳得率比T2高1%~2%,蒸煮时间比T2短6~8 min,蒸煮过程中鱼肉色泽变化稳定,蒸煮完成后具有较好的质构特性,并且T1能有效降低鲣鱼肉中的盐含量。蒸煮工艺T2步骤相对简单,总加工时间比T1短20~30 min,组胺产生量比(T1)少约18 mg/kg,同时所得鱼柳还具有较高的非蛋白氮,气味较浓郁。两种蒸煮工艺各有优势,企业可以根据鲣鱼新鲜度及生产条件选择合适生产工艺。 

Effects of different steam cooking technology on the quality of skipjack tuna (Katsuwonus pelamis)

To investigate the effects of two different steam cooking technologies on the quality of skipjack tuna( Katsuwonus pelamis),and to find out the advantages and disadvantages of the two technologies,Skipjack tuna was steam cooked and changes in heating curve,rate of water loss and weight loss,color,texture and histamine content of skipjack tuna meat during these processes were measured and compared. The results showed that compared to T2,the yield of T1 was higher 1% ~2%. The steaming cooking time of T1 were relatively shorter 6 ~ 8min and the cooking loss of T1 was lower than that of T2. The color change of T1 was smaller,and also the salt content of the final product was relatively lower compared with T2.Moreover,the textural properties of skipjack tuna meat of T1 were better than that of T2.Compared to T1,T2 was simpler and the total processing time was shorter 20~ 30 min. The fish fillet obtained in T2 with a 18 mg/kg lower in histamine generation,and higher content of nonprotein nitrogen and relatively strong odor compared to T1. So,the two steam cooking technologies have its advantages,manufacturer can select the appropriate one to produce fish fillets according to their production conditions and the freshness of skipjack tuna.