不同高温处理方式对草鱼肉理化性质及滋味品质的影响

Effects of Different High-temperature Treatments on Physicochemical Properties and Taste Quality of Grass Carp Meat

本文旨在研究三种当前流行的高温处理方式(电烤、空气油炸和过热蒸汽)对草鱼肉理化性质及滋味品质的影响,理化性质通过测量鱼肉的pH、持水力、色度值、硫代巴比妥酸反应物和蛋白羰基含量进行分析,滋味品质通过测量鱼肉的游离氨基酸含量和呈味核苷酸含量进行表征。结果表明,相较于对照组的生草鱼肉,经不同高温处理加工过的草鱼肉其理化性质方面的各项指标有着不同程度的显著升高(P<0.05),初步揭示了在不同的高温环境下鱼肉品质会发生不同的改变。之后通过对游离氨基酸和呈味核苷酸这两种典型滋味物质的统计分析得出了草鱼肉在经过三种高温处理后其滋味物质的含量也会显著增加(P<0.05),其中空气油炸组变化的最为明显,其游离氨基酸和呈味核苷酸的最高含量可达338.78 mg/100 g和1050.61 mg/100 g,这使其在后期具有最高的鲜味程度。综合评定得出,三种处理在理化性质方面均没有产生不良表现,在滋味品质方面空气油炸组的表现要较好,说明经空气油炸处理的草鱼肉其食用品质更佳。

This study aimed to study the effects of three current popular high-temperature treatments(electric roasting,air frying and superheated steam)on the physicochemical properties and taste quality of grass carp meat.Physicochemical properties were analyzed by measuring pH,water holding capacity,color value,thiobarbituric acid reactive substance and protein carbonyl content of fish meat.Taste quality was characterized by measuring the free amino acids content and flavor nucleotides content of fish meat.The results showed that compared with the raw grass carp meat in the control group,the indexes of physicochemical properties of grass carp meat processed by different high-temperature treatments were significantly increased in different degrees(P<0.05),which preliminarily revealed that the quality of fish meat would change differently under different high-temperature environments.After that,through the statistical analysis of two typical taste substances,free amino acids and flavor nucleotides,it was concluded that the content of taste substances in grass carp meat would also increase significantly after three high-temperature treatments(P<0.05).Among them,the change of air frying group was the most obvious,and its highest contents of free amino acids and flavor nucleotides were up to 338.78 mg/100 g and 1050.61 mg/100 g,which made it have the highest umami degree in the later stage.According to the comprehensive evaluation,three treatments all did not produce adverse performance in terms of physicochemical properties,air frying group performed well in terms of taste quality,indicating that grass carp meat treated by air frying had better edible quality.