真空低温预制及复热对鲍鱼腹足食用品质的影响

Effect of Vacuum and Low Temperature Preparation and Reheating on the Edible Quality of Abalone(Haliotis discus hanai)

为研究真空低温预制及复热处理对鲍鱼腹足食用品质的影响,将新鲜皱纹盘鲍经真空包装后,分别进行50℃-3 h、60℃-1 h和70℃-1 h的低温热处理,同时以常压下100℃-2 h的传统烹饪处理作为对照组,测定其蒸煮损失率、质构特性、色差、风味及感官特性。结果表明,相较于传统烹饪方式,真空低温预制结合复热处理可以降低鲍鱼的蒸煮损失;质构方面除对弹性参数无显著影响外,其硬度、凝聚性、咀嚼度和回复性均向使整体口感更协调方向发生变化,尤其70℃-1 h处理组复热后嫩度显著优于传统烹饪组;色泽方面整体各颜色参数均有增加,但60℃-1 h和70℃-1 h处理组色差ΔE较小;风味化合物的生成研究发现,真空低温预制和复热均可以促进良好香味化合物的生成。感官评定结果与各项指标趋势基本一致,且与咀嚼度、回复性及剪切力呈显著相关(P<0.05)。结论:真空包装后70℃-1 h处理更适合作为鲍鱼的预制加工条件。

To investigated the effect of vacuum low-temperature preparation and reheating on the edible quality of abalone(Haliotis discus hanai),the fresh abalones were vacuum-packed and subjected to low-temperature heat treatment at 50℃-3 h,60℃-1 h and 70℃-1 h,respectively.Traditional cooking treatment at 100℃-2 h under atmospheric pressure was used as a control group to compare the cooking loss,texture properties,color,flavor and sensory characteristics of the different treated samples.The results showed that the vacuum low-temperature preparation combined with reheating could reduce the steaming loss of abalone compared with the traditional cooking method.First,in terms of texture,in addition to elasticity,the hardness,cohesiveness,chewiness and resilience of the vacuum low-temperature preparation and reheating treated samples changed in the direction of making the overall texture more harmonious.Notably,the reheated 70℃-1 h group showed significantly better tenderness than the control group.Second,all samples presented an increase in color parameters,but the color differenceΔE was smaller for 60℃-1 h and 70℃-1 h samples.Meanwhile,both vacuum low-temperature preformation and reheating could promote the production of good flavor compounds.Furthermore,the sensory assessment results were generally consistent with the trend of each index and significantly correlated with chewiness,resilience and shear force(P<0.05).Conclusion:70℃-1 h treatment after vacuum packing is more suitable as a pre-processing condition for abalone.