烤制温度和时间对烧烤草鱼块品质的影响

Effect of Roasting Temperature and Time on the Quality Attributes of Roasted Grass Carp Fillets

本实验以草鱼为研究对象,将鲜活草鱼去鳞、头、尾、内脏,切成鱼块,经脱腥、腌制后置于电烤箱中,分别在不同温度(180、200、220℃)下烤制15 min以及在相同温度(200℃)下烤制不同时间(10、15、20 min),测定烧烤草鱼块的剪切力、色度、水分、灰分和脂肪质量分数及硫代巴比妥酸反应物值、酸价、挥发性成分相对含量,同时分析鱼肉肌原纤维蛋白的理化性质(二级结构、表面疏水性、总巯基和二硫键含量),结合感官评价,探讨烤制温度和时间对烧烤草鱼块品质的影响。结果显示,随着烤制温度的升高或烤制时间的延长,剪切力逐渐增加,L*值呈现下降的趋势,a*值和b*值总体均呈现上升的趋势,烧烤草鱼块的色泽不断加深,烧烤草鱼块的嫩度、色度均呈现先改善后劣变的趋势,感官评分先增加后下降;水分质量分数显著下降(P<0.05),脂肪和灰分质量分数均呈现先降低后增加的趋势,脂质氧化程度总体逐渐加剧,挥发性成分中的醛类物质及醇类物质的相对含量总体呈下降趋势;肌原纤维蛋白的二级结构由稳定状态逐渐向不稳定状态转变,表面疏水性指数(H_(0))和二硫键含量逐渐增加,总巯基含量逐渐下降。在200℃下烤制15 min,烧烤草鱼块的色泽金黄明亮、口感良好,水分质量分数较高,脂肪质量分数较低,肌原纤维蛋白结构较完整。综上,烤制温度和时间显著影响了鱼肉蛋白质的理化性质及脂质氧化,导致烧烤草鱼块的品质发生变化。

To investigate the effects of roasting temperature and time on the quality attributes of roasted grass carp fillets,fresh grass carp fillets were deodorized,salted and roasted in an electric oven at different temperature(180,200,or 220℃)for 15 min or 200℃for different periods of time(10,15,or 20 min).The shear force,color,moisture,ash and fat contents,thiobarbituric acid reactive substances(TBARS)value,acid value,and volatile composition of roasted fish were evaluated,the physicochemical properties(secondary structure,surface hydrophobicity,and total sulfhydryl group and disulfide bond contents)of myofibrillar protein extracted from roasted fish,and sensory evaluation was also conducted.The results showed that as the roasting temperature increased or the roasting time prolonged,the shear force increased;the color parameter L*value decreased,while the a*and b*values showed an upward trend;the color became deeper;the tenderness and chroma first improved and then deteriorated;the sensory score increased first and then decreased;the moisture content had a significant declining trend(P<0.05);the fat and ash contents decreased first and then increased;the degree of lipid oxidation increased gradually;the relative contents of aldehydes and alcohols displayed a decreasing trend;the secondary structure of myofibrillar protein changed from a stable state to an unstable state;the surface hydrophobicity index(H_(0))and the content of disulfide bonds increased gradually,while the content of total sulfhydryl groups decreased gradually.Compared to other roasting conditions,the roasted grass carp fillets at 200℃for 15 min,having a bright golden color,tasted better and had higher moisture content and lower fat content,and the structure of myofibrillar protein from it was more complete.These results suggested that the roasting temperature and time significantly affected the physicochemical properties of protein and lipid oxidation in grass carp fillets,thereby resulting in changes in the quality attributes of roasted grass carp fillets.