熟化方式对预制鲍鱼品质的影响

本研究以预制鲍鱼为研究对象，考察熟化方式（沸水煮制、蒸制、微波、真空隔水煮制）对其质量损失 率、持水率、营养成分、质构特性、色泽及水分分布的影响，探究较适宜的加工方式。结果表明：蒸制、微波和真 空隔水煮制样品质量损失率较低，持水力较高，与沸水煮制差异显著（P＜0.05）；蒸制样品蛋白质量分数和水分含 量较高，为76.54%（干基）和78.90%；相比新鲜鲍鱼，蒸制和沸水煮制样品氨基酸种类齐全。熟化加工会造成鲍鱼肌 肉质构特性的变化，蒸制、微波和真空隔水煮制样品的嫩度、弹性均优于沸水煮制样品，且差异显著（P＜0.05）。 低场核磁共振分析表明4 种熟化方式下的鲍鱼不易流动水峰面积占总峰面积的90%以上，不易流动水变化与持水力 结果变化一致。感官评定结果与各项指标趋势基本一致。综合以上结果，蒸制是鲍鱼较适宜的熟化方式。

Effect of Different Cooking Methods on the Quality of Pre-Cooked Abalone (Haliotis discus hanai)

The purpose of the experiment was to explore the quality change of abalone with four cooking methods, namely boiling-water cooking (BWC), steam cooking (SC), microwave cooking (MC) and vacuum-sealed bag cooking (VSBC). The quality indicators of cooked abalone including mass loss percentage, water-holding capacity (WHC), nutrient composition, texture characteristics, color properties and water distribution were investigated. The results revealed that the cooking loss percentages of SC, MC and VSBC samples were significantly lower than that of BWC samples. SC samples had the highest WHC, followed by VSBC and MC samples. SC samples possessed the highest protein (76.54%) and moisture content (78.90%). BWC and SC samples maintained better amino acid composition when compared with fresh abalone. Texture analysis showed that the tenderness and springiness of SC, MC and VSBC samples were significantly better than those of BWC samples. Low field nuclear magnetic resonance (NMR) transverse relaxation time (T2) measurement showed that immobile water (A22) accounted for higher than 90% of the total area, and the changing trend of immobile water (A22) of SC, MC and VSBC samples was consistent with WHC. Sensory evaluation showed the same trend to the measured indicators. Thus, SC could be a more suitable cooking method for abalone.