远红外烤制对烤鱼品质及多环芳烃含量的影响

为了改善烤鱼的质构特性等食用品质，减少多环芳烃的形成，以草鱼为对象，研究传统炭烤和远红外烤制方式对烤鱼质构特性及多环芳烃含量的影响。结果表明：传统炭烤和远红外烤制对烤鱼的食用品质有不同影响，与传统炭烤鱼肉相比，远红外烤制鱼肉硬度显著降低（P＜0.05），且剪切力均显著低于传统炭烤组（P＜0.05），能够显著改善烤制鱼肉的嫩度；相对而言，远红外烤制鱼肉具有更优的质构特性；远红外烤制能显著降低烤鱼肉中PAH4（苯并(a)蒽、?、苯并(k)荧蒽、苯并(a)芘）和PAH16（萘、苊烯、苊、芴、菲、蒽、荧蒽、芘、苯并(a)蒽、?、苯并(b)荧蒽、苯并(k)荧蒽、苯并(a)芘、茚苯(1,2,3-c,d)芘、二苯并(a,h)蒽、苯并(g,h,i)芘）的生成量（P＜0.05），与传统炭烤鱼肉相比，PAH4和PAH16总生成量分别下降39.07%和44.07%。

Effect of Far Infrared Roasting on the Quality and of Polycyclic Aromatic Hydrocarbon Contents of Roasted Fish

This study aimed to determine the effect of traditional charcoal grilling and far infrared roasting on texture properties and polycyclic aromatic hydrocarbons (PAHs) contents of cooked fish. The results showed that the two cooking methods differently affected the eating quality of cooked fish. Compared with charcoal-grilled fish, far infrared-roasted fish had significantly lower hardness and shearing force (P < 0.05), indicating improved tenderness. Moreover, far infrared-roast fish showed better texture properties, and far infrared roasting significantly decreased the production of PAH4 (benzo(a) anthracene, chry, benzo(k)fluoranthene and benzo(a)pyrene) and PAH16 (naphthalene, acenaphthylene, acenaphthene, fluorine, phenanthrene, anthracene, fluoranthene, pyrene, benzo(a)anthracene, chry, benzo(b)fluoranthene, benzo(k) fluoranthene, benzo(a)pyrene, indeno(1,2,3-c,d)pyrene, dibenz(a,h)anthracene, and benzo(g,h,i)perylene) (P < 0.05). The total amounts of total PAH16 and PAH4 in far infrared-roasted fish were 44.07% and 39.07%, respectively compared with traditional charcoal-grilled fish.