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。

Quality changes of prepared grass carp fillet under different heating methods

Objective To compare the quality of prepared grass carp fillets under different heating methods. Methods The sensory, moisture content, cooking loss rate, chroma value, texture, microstructure and volatile flavor substances of prepared grass carp slices after different heating methods (water bath, steaming, frying and microwave) were compared. Results Water bath and frying heating significantly improved the sensory evaluation of prepared grass carp fillets compared with other heating methods (P<0.05). Water bath heating and steam heating were more conducive to the increase of brightness value. The moisture content after steam heating was significantly higher than that in other groups (P<0.05). Different heating methods had significant effects on the cooking loss rate of prepared grass carp fillets (P<0.05). The hardness of water bath and steam heating was significantly lower than that of other groups (P<0.05). After steaming, the fibrous tissue of the prepared grass carp fillet was compact and clear, which was more similar to that of the control group. A total of 86 kinds of volatile flavor substances were detected, among which aldehydes, alcohols, ketones and acids were the main volatile flavor substances of conditioned grass carp fillets. The types and amounts of volatile flavor substances after steaming were superior to other heating methods. Conclusion The quality of prepared fillets after different heating methods is different obviously and steam heating is more conducive to the heating of grass carp.