醋酸浸泡蒸煮联合处理对干制罗非鱼骨质量的影响

Effect of Treatment of Superheated Steam Cooking combined with Acetic Acid-soaking on the Quality of Dry Tilapia Backbone

本文研究了在醋酸浸泡蒸煮联合处理(0.15MPa,120℃,5～120min,醋酸浓度0～12%)对干制后罗非鱼骨质量的影响。结果表明:延长热处理时间和增大醋酸浸泡浓度均可使干制后的鱼骨相对硬度及其羟脯氨酸含量降低,并使灰分含量相应增加;钙磷比经蒸煮处理后显著变小;醋酸浸泡蒸煮联合处理比单纯的蒸煮处理对鱼骨有更高的软化效率。对于不同醋酸浸泡热处理的干制鱼骨,其羟脯氨酸含量和相对硬度的对数成极显著的线性关系(P<0.01),这表明醋酸浸泡蒸煮联合处理可能主要是通过减少鱼骨中的胶原蛋白来实现其对鱼骨的软化作用的。

A strategy of superheated steam cooking combined with acetic acid soaking was applied on the dry Tilapia backbone processing and the treatment conditions were determined as 0.15 MPa,120 ℃,5～120 min,and acetic acid concentration of 0～12%.It was found that the increase of heat-treating time and the acetic acid concentration led to the decrease of relative hardness and the hydroxyproline concentration of the dry tilapia backbone,thus increasing ash content of the backbone.Ratio of calcium to phosphor of the backbone was reduced after the treatment.Increase of the acetic acid concentration can shorten the heat-treating time,which increased the efficiency of cooking on fishbone softening.For the dry backbones treated with different treatment of super-heated steam cooking,the logarithm of the relative hardness showed significant linear relationship with the hydroxyproline concentration（P0.01）,which indicated that treatment of super-heated steam cooking combined with acetic acid soaking could soften the fish bone mainly by reducing the collagen content of the bone.