鱼丸煮制过程中品质变化动力学分析

Dynamics Analysis of Quality Changes in Process of Fish Ball Cooking

为了更好地预测食品加热过程中的品质变化,采用动力学方法对鱼丸煮制过程中成熟品质因子(颜色、剪切力)和过热品质因子(水分含量)变化进行反应动力学测定和分析。结果表明,煮制过程中鱼丸亮度值、白度值和水分含量的变化均遵循一级反应动力学模型,而剪切力的变化遵循零级反应动力学模型。鱼丸亮度值和白度值的z值分别为19.37和33.43℃,Ea值分别为119.99和69.52 kJ/mol;过热品质因子水分含量的Ea值为39.39 kJ/mol,z值为59.11℃,大于成熟品质因子(亮度值、白度值)的z值,满足烹饪操作优化的前提条件,证明鱼丸在煮制过程中存在优化空间,为推进鱼丸产业化生产提供基础数据。

To better predict quality changes during heating process of food,the kinetic method was used to determine and analyze changes of mature quality factors( color and shear force) and overheating quality factors( moisture content) during cooking process of fish balls. Results showed that changes in brightness,whiteness and moisture content of fish balls during cooking and maturation process were in line with the first-order reaction kinetic model,while changes in shear force were in line with the zero-order reaction kinetic model. The z values of brightness value and whiteness value of fish balls were 19. 37 and 33. 43 ℃respectively,and the Ea values were 119. 99 and 69. 52 kJ/mol respectively. Ea value of water content of overheating quality factor was 39. 39 kJ/mol,and the z value was 59. 11 ℃,which was greater than the z value of mature quality factor( brightness and whiteness). Moreover,prerequisites for optimization of cooking operations were met,which proved that there was space for optimization in cooking process of fish balls. The basic data are provided for promoting industrial production of fish balls.