蒸煮和油炸对鱼肉蛋白质营养和风味的影响

Effect of Steaming and Frying on Fish Protein Nutrition and Flavor

为了探究烹调方式对鱼肉的蛋白质营养价值和风味物质含量的影响,本文以白乌鱼和鲫鱼肉为原料,比较了蒸煮和油炸烹调方式,对其基本营养物质、氨基酸、蛋白质、风味化合物含量,以及氨基酸指数和蛋白质效价的影响.结果发现,以白乌鱼和鲫鱼生肉为对照,蒸煮和油炸使白乌鱼和鲫鱼肉的水分含量显著降低(p<0.05);蒸煮使鲫鱼肉干基灰分显著增加(p<0.05),油炸使白乌鱼和鲫鱼肉干基灰分显著增加(p<0.05);蒸煮和油炸均使白乌鱼和鲫鱼肉的干基脂肪和干基蛋白质含量显著(p<0.05)增加.与白乌鱼和鲫鱼生肉相比,油炸使白乌鱼和鲫鱼肉的必需氨基酸总量、氨基酸指数和蛋白质效价均提高,且较蒸煮组高.油炸和蒸煮后,白乌鱼和鲫鱼肉的挥发性化合物含量依次为油炸肉>蒸煮肉>生肉.总之,白乌鱼和鲫鱼肉经油炸和蒸煮处理,使其蛋白质营养价值提高、风味物质含量增加.

To explore the effects of cooking methods on nutritional value of protein and flavor ingredients of fish,the meat from the white mullet and crucian carp was taken as raw material,the effects of steaming and frying on the contents of basic nutrients,amino acids,protein,flavor compounds,amino acid index and protein efficiency ratio(PER)of the white mullet and crucian carp meat were compared.The results showed t hat compared with the raw white mullet and crucian carp meat,the water content of the white mullet and crucian carp meat were significantly(p<0.05)reduced by steaming and frying;the dry ash content of the crucian carp meat was significantly increased by steaming(p<0.05),and the dry ash content of the white mullet and crucian carp meat increased significantly(p<0.05)by frying;the content of dry-based protein and fat in both steamed and fried white mullet and crucian carp meat increased significantly(p<0.05).Compared with the raw white mullet and crucian carp meat,the essential amino acid content,amino acid index and PER of the white mullet and crucian carp meat increased by frying,higher than that of the steamed group.The volatile compounds content of the white mullet and crucian carp meat was:fried>steamed>raw meat.In brief,the protein nutritional value and flavor ingredient content of the white mullet and crucian carp meat can be increased by frying and steaming.