水煮鱼微波烹饪过程中鱼肉水分及组织变化对嫩度的影响

Effects of moisture and tissue changes on tenderness of boiledfish during microwave cooking

采用物性分析方法表征鱼肉的最大剪切力,借助低场核磁共振等手段从水分状态、蛋白质变性和微观结构等角度探索水煮鱼微波烹饪过程中鱼肉嫩度变化的原因。结果表明,微波加热初期(150 s),鱼肉中结缔组织迅速破裂,肌浆蛋白几乎完全变性,部分结合水转化为不易流动水,赋予鱼肉特有的嫩度;加热中期(300 s),鱼肉嫩度达最大值,且与传统水煮法相近。加热时间过长(390 s)可能会导致鱼肉肌肉组织发生断裂收缩、重新联结、口感变硬。因此,微波一步法烹饪水煮鱼模式设计时可适当缩短微波处理时间,有利于维持水的结合状态以及组织完整性,从而保证鱼肉的嫩度。

In order to explore the causes of fish tenderness changes during microwave cooking of boiled fish,the physical property analysis method can be used to characterize the maximum shear force of fish meat,and it can also be analyzed from the perspectives of water state,protein denaturation and microstructure by method of measurement like Low field nuclear magnetic resonance(LF-NMR).The results showed that at the first stage of microwave heating(150 s),the connective tissue in fish meat was rapidly broken,and the sarcoplasmic protein was almost denatured completely.Part of the bound water was converted into immobilized water,which gave the fish its unique tenderness.At the second stage of heating period(300 s),fish meat tenderness reaches its maximum and is similar to that of traditional cooking.Excessive heating time(390 s)may result in rupture,contraction,reconnection,and stiffening of fish meat muscle.Therefore,the design of one-step microwave method for cooking fish can shorten the time of microwave treatment,which is conducive to maintaining the combination state of water and the integrity of tissues,so as to ensure the tenderness of fish.