| 微波加热对大麻哈鱼汤营养及感官品质的影响 |
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| 引用本文： | 赵钜阳,王萌,徐朦宇. 微波加热对大麻哈鱼汤营养及感官品质的影响[J]. 肉类工业, 2020, 0(3): 26-28,29,30,31 |
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| 作者姓名： | 赵钜阳 王萌 徐朦宇 |
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| 作者单位： | 哈尔滨商业大学旅游烹饪学院 黑龙江哈尔滨 150076;哈尔滨商业大学旅游烹饪学院 黑龙江哈尔滨 150076;哈尔滨商业大学旅游烹饪学院 黑龙江哈尔滨 150076 |
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| 基金项目： | 烹饪科学四川省高等学校重点实验室资助项目(PRKX201901);哈尔滨商业大学博士科研启动金项目(2019DS060)。 |
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| 摘 要： | 研究了微波功率(240、480、720、960W)与微波时间(20、40、60、80min)对大麻哈鱼汤营养及感官品质的影响。通过测定水溶性蛋白质、游离氨基酸、固形物、色度、风味以及感官评价得出:当微热功率为720W、微波时间为60min时,大麻哈鱼汤具有较好的营养及感官品质,与传统工艺制得的鱼汤较为相近。在此条件下加热的大麻哈鱼汤香气浓郁、美味可口。
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| 关 键 词： | 微波加热 大麻哈鱼汤 营养价值 感官品质 |
Effects of microwave heating on nutrition and sensory quality of Oncorhynchus keta soup |
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| Abstract: | The effects of microwave power(240,480,720,960W)and microwave time(20,40,60,80 min)on nutrition and sensory quality of Oncorhynchus keta soup were studied.Water-soluble protein,free amino acids,solids,color,flavor and sensory evaluation were measured,and it was obtained that when the micro-heat power was 720 W and the microwave time was 60 minutes,the Oncorhynchus keta soup had better nutrition and sensory quality,which was similar to the fish soup prepared by the traditional technology.The Oncorhynchus keta soup heated under this condition was rich in aroma and delicious. |
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| Keywords: | microwave heating Oncorhynchus keta soup nutritional value sensory quality |
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