摘要
采用烤制、油炸、微波、蒸制和真空隔水加热5种方式熟化大菱鲆肌肉,考察不同熟化方式的大菱鲆肌肉的失重率、色度、质构特性、组织结构和感官特性,探究最适宜的熟化方式。研究表明:蒸制和微波样品的失重率较低,且无显著差异(P<0.05)。相比新鲜样品,蒸制样品的色度变化较小。熟化加工会造成大菱鲆肌肉质构特性的变化,而熟化方式对大部分质构特性指标影响并不显著(P<0.05)。V-G染色结果显示:熟化后大菱鲆肌肉的组织均收到不同程度的破坏,其中蒸制样品组织形态保持最为完好。感官评定结果与所测各项指标趋势基本一致。
In this paper, the turbot muscle was cooked by baking, frying, microwave heating, steaming and boiling with vacuum-sealed bag. The weight loss rate, color properties, textural properties, histological structure and sensory properties of turbot muscle were evaluated to explore appropriate way of cooking. The results show that the weight loss rate of steamed and microwave heated sample were similar, and lower than those of others （P〈0.05）. The changes of color properties in the steamed sample were smaller compared to that of fresh sample. The cooking caused changes to textural properties, however no significant difference were found among different treated samples （P〈0.05）. VG staining showed that turbot muscle tissue was damaged in varying degrees after cooking, which the steamed sample maintained the most intact histological structure. The result of sensory evaluation had the same trend with indicators measured.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第9期129-135,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家科技支撑计划(2014BAD04B09)
关键词
失重率
色度
质构特性
组织结构
熟化
rate of weight loss
color properties
textural properties
histological structure
cooking
