摘要
本文以北太平洋的柔鱼为原料研究柔鱼胴体肌肉在沸水蒸煮过程中的热收缩、重量、水分及总氮的变化。通过研究发现：柔鱼胴体的纵向收缩大于横向收缩，体积、重量、水分均在4分钟时达到最大值，之后趋于稳定，而总氮损耗随蒸煮时间的延长而增大。因此为防止蒸煮过程中肌肉组织过分脱水、变硬、营养成分的过分流失，蒸煮过程应控制在3分钟内完成，以实现合理的工艺条件。
Squid (Ommastrephes bartrami) from Northern Pacific, its muscle of body changes in shrink, weight, moisture and total nitrogen were studied when it was heated in boiling water. It is found that the body vertical change was much more than that in horizon-tal change. Maximum changes in volume, weight, moisture have been reached when the body is boiled at the 4th minute, then trending towards stability. Total nitrogen losses be-come more during heating. In order to prevent from moisture loss, hardening and nutrition loss during boiling and to optimize the operation condition, the boiling procedure should be entirely finished in 3 minutes.
出处
《上海水产大学学报》
CSCD
1997年第4期246-250,共5页
Journal of Shanghai Fisheries University
关键词
柔鱼
蒸煮
热收缩
重量
水分
总氮
squid, boiling, shrink, weight, moisture, total nitrogen
