为明确汽蒸、水煮、空气炸3种不同热加工方式对罗非鱼(Oreochromis niloticus)片食用品质的影响,对热加工后罗非鱼片色差、加工损失率、pH值、基本营养成分、脂肪氧化、脂肪酸组成含量、挥发性物质组成含量进行研究分析。结果表明,热加工对罗非鱼肉食用品质影响较大,不同热加工方式对其影响程度存在差异。具体表现为:经汽蒸、水煮、空气炸处理后,加工损失率分别为11.51%、9.14%、26.73%;相较于对照组汽蒸、水煮处理pH值分别增加了0.22、0.44,空气炸处理降低了0.51;营养成分含量发生改变,由于经热处理后水分损失含量降低,导致灰分、粗蛋白和粗脂肪的相对含量增加。热加工处理后鱼肉表面颜色发生变化,L*值、b*值都升高,a*值则是汽蒸、空气炸处理升高,水煮降低。热加工过程脂肪发生氧化,以硫代巴比妥酸值判断其氧化程度大小为:水煮(0.68 mgMDA/kg)>汽蒸(0.58 mgMDA/kg)>空气炸(0.20 mgMDA/kg)(丙二醛:malonaldehyde,MDA)。热加工处理后鱼肉饱和脂肪酸含量增加,水煮含量最高为38.13%;单不饱和脂肪酸含量减少,汽蒸含量最低为29.25%;多不饱和脂肪酸含量增加,汽蒸含量高为32.53%。经GC-MS分析,在对照、汽蒸、水煮、空气炸处理的鱼肉中分别检测出38、44、44、47种挥发性物质,主要由醛类、醇类和烷烃类物质组成。不同热加工方式对罗非鱼肉颜色、风味、营养成分等食用品质具有一定影响,该研究为罗非鱼的热加工提供了一定的理论指导。
In order to clarify the effects of three different thermal processing methods of steaming, boiling, and air frying on the edible quality of tilapia (Oreochromis niloticus) fillets, the following parameters including color, processing loss rate, pH value, basic nutritional components, fat oxidation, fatty acid composition content and volatile matter composition were analyzed. The results showed that thermal processing had a greater impact on the edible quality of tilapia meat, and different thermal processing methods had different effects on it. The specific realization was: after steaming, boiling and air frying, the processing loss rates were 11.51%, 9.14%, and 26.73% respectively. Moreover, compared with the control group, the pH values of steaming, boiling were increased by 0.22 and 0.44, respectively, while the air frying treatment was reduced by 0.51. The content of nutritional components changed, and the relative content of ash, crude protein and fat increased due to the decrease of moisture loss after heat treatment. After thermal processing, the surface color of fish meat changed, L* value and b* value increased. At the same time, a* value increased by steaming and air frying treatment and boiling reduced. Oxidation of fat occurs during thermal processing, and the degree of oxidation was judged by the TBARS value: boiling (0.68 mgMDA/kg)> steaming (0.58 mgMDA/kg)> air-frying (0.20 mgMDA/kg). In addition, the content of saturated fatty acids and polyunsaturated fatty acids in fish meat increased, the highest boiling content and high steam content were 38.13% and 32.53% respectively. Meanwhile, the content of monounsaturated fatty acids decreased, and the minimum steam content was 29.25%. GC-MS analysis showed that 38, 44, 44 and 47 volatile substances were detected and they were mainly aldehydes, alcohols, and alkanes. Different thermal processing methods had certain effects on the food, food and other supplies of tilapia. This study provides a theoretical guidance for the thermal processing of tilapia and its effect on color, flavor, and nutritional ingredients of tilapia.
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