食品与发酵工业 >

2021 , Vol. 47 >Issue 22: 170 - 177

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028260

生产与科研应用

罗非鱼鱼脯的烤制工艺

  • 姜鹏飞 ,
  • 于文静 ,
  • 范馨茹 ,
  • 张蕊 ,
  • 傅宝尚 ,
  • 温成荣 ,
  • 郑杰
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  • 1(国家海洋食品工程技术研究中心(大连工业大学),辽宁 大连,116033)
    2(大连海洋大学 食品科学与工程学院,辽宁 大连,116023)
    3(大连格智知识产权代理有限公司,辽宁 大连,116011)
    4(辽宁省海洋水产科学研究院,辽宁 大连,116021)
硕士,高级工程师(温成荣副教授和郑杰讲师为共同通讯作者,E-mail:147080921@qq.com; 31852863@qq.com)

收稿日期: 2021-06-04

  修回日期: 2021-07-16

  网络出版日期: 2021-12-16

基金资助

国家重点研发计划“蓝色粮仓科技创新”重点专项(2019YFD0902000);辽宁省农业重大专项(2020JH1/10200001)

收起

Study on the roasting process of tilapia breast

  • JIANG Pengfei ,
  • YU Wenjing ,
  • FAN Xinru ,
  • ZHANG Rui ,
  • FU Baoshang ,
  • WEN Chengrong ,
  • ZHENG Jie
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  • 1(National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116033, China)
    2(College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China)
    3(Dalian Gezhi Intellectual Property Agency Co.Ltd., Dalian 116011, China)
    4(Liaoning Ocean and Fisheries Science Research Institute, Dalian 116021, China)

Received date: 2021-06-04

  Revised date: 2021-07-16

  Online published: 2021-12-16

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摘要

为探讨罗非鱼鱼脯在烤制条件下的品质变化规律,以罗非鱼为实验对象,对比分析了不同烤制温度和时间组合对其色泽、质构、水分迁移、微观结构等指标的影响。结果表明,随着烤制温度升高和时间延长,罗非鱼鱼脯的硬度、咀嚼性及剪切力均逐渐增加,弹性呈现下降的趋势;色泽方面,L*值呈现下降趋势,a*值和b*值逐渐增加,温度过高和时间过长会对罗非鱼鱼脯色泽造成不利影响;鱼脯内部水分和水分流动性随着烤制时间的增加逐渐降低,温度过高可能导致鱼肉油脂溢出;此外,微观结构表明烤制时间15 min后肌肉纤维逐渐收缩严重,间隙增加,可能是导致其质地过硬的原因。综合各因素及感官评价结果在烤制条件140 ℃,15 min时,硬度咀嚼性适中,色泽鲜亮,内部水分流动性较好,微观结构下组织形态最佳,可以作为罗非鱼鱼脯合适的烤制条件。

关键词： 罗非鱼; 烤制; 品质; 水分状态; 微观结构

本文引用格式

姜鹏飞 , 于文静 , 范馨茹 , 张蕊 , 傅宝尚 , 温成荣 , 郑杰 . 罗非鱼鱼脯的烤制工艺[J]. 食品与发酵工业, 2021 , 47(22) : 170 -177 . DOI: 10.13995/j.cnki.11-1802/ts.028260

Abstract

To investigate the quality changes of preserved tilapia breast under different roasting conditions, the color, texture, moisture migration and microstructure of samples were compared. The results showed that with the increase of roasting temperature and time, the hardness, chewiness and sheer force of preserved tilapia breast fish increased gradually, while the elasticity showed a trend of decline. In terms of color, L* value showed a decreasing trend, while a* value and b* value gradually increased. High temperature and long time would have adverse effects on the color of preserved tilapia breast. The internal moisture and moisture fluidity of the preserved fish decreased gradually with the increase of roasting time, and the lipid may overflow if the temperature was too high. In addition, the microstructure showed that the muscle fibers gradually broke and the gap within fibers increased after roasting for 15 min. Integrate all factors and sensory evaluation results, the samples roasting at 140 ℃ for 15 min were suitable conditions for preserved tilapia breast. In this condition, the hardness and chewiness were moderate, the color was bright, the internal water was mobilizable, and the microstructure morphology was the best.

Key words： tilapia; baked; quality; water state; microstructure

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