食品与发酵工业 >

2024 , Vol. 50 >Issue 1: 248 - 255

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034629

研究报告

不同复热方式对预制烤鱼品质的影响

  • 王源渊 ,
  • 尚珊 ,
  • 丁若松 ,
  • 姜鹏飞 ,
  • 傅宝尚 ,
  • 祁立波
展开
  • 1(大连工业大学 食品学院,辽宁 大连,116034)
    2(国家海洋食品工程技术研究中心,辽宁 大连,116034)
第一作者:硕士研究生(傅宝尚工程师和祁立波教授为共同通信作者,E-mail:fubaoshang@dlpu.edu.cn;qilibo@dlpu.edu.cn)

收稿日期: 2022-12-15

  修回日期: 2023-02-20

  网络出版日期: 2024-01-31

基金资助

辽宁省农业重大专项(2020JH1/10200001)

收起

Effects of different reheating methods on quality of pre-roasted fish

  • WANG Yuanyuan ,
  • SHANG Shan ,
  • DING Ruosong ,
  • JIANG Pengfei ,
  • FU Baoshang ,
  • QI Libo
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  • 1(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
    2(National Research Center for Marine Engineering Technology, Dalian 116034, China)

Received date: 2022-12-15

  Revised date: 2023-02-20

  Online published: 2024-01-31

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摘要

为探究预制菜产品复热后的品质差异,以预制烤鱼为原料,采用3种复热方式(微波复热、蒸汽复热、烘烤复热)进行热加工,通过分析剪切力、色差、硫代巴比妥酸反应产物(thiobarbituric acid reaction substances,TBARS)值、水分含量及分布,以及挥发性风味物质并结合感官评价,研究不同复热方式对预制烤鱼品质的影响。结果表明,相比于蒸汽复热和烘烤复热,微波复热后烤鱼剪切力最小,嫩度最高;烘烤复热后鱼的剪切力约为微波复热3.16倍;微波复热后水分含量最高,约为烘烤复热后水分含量的1.04倍;TBARS值最高,约为蒸汽复热的1.52倍;挥发性风味物质种类多,且醛类化合物含量最高;微波复热的感官评价得分最高;在复热时长方面,微波加热时间最短。综合各项指标,微波复热是预制烤鱼较为合适的复热方式。该研究为预制菜的复热加工提供理论支持。

关键词： 烤鱼; 预制菜; 微波复热; 挥发性风味物质

本文引用格式

王源渊 , 尚珊 , 丁若松 , 姜鹏飞 , 傅宝尚 , 祁立波 . 不同复热方式对预制烤鱼品质的影响[J]. 食品与发酵工业, 2024 , 50(1) : 248 -255 . DOI: 10.13995/j.cnki.11-1802/ts.034629

Abstract

To investigate the quality differences of prepared dishes after reheating, three reheating methods (microwave reheating, steam reheating, and baking reheating) were used in the processing of pre-roasted fish. The effects of different reheating methods on the quality of pre-cooked fish were evaluated by analyzing shear force, color difference, thiobarbituric acid reaction substances value (TBARS), moisture content and distribution, volatile flavor substances, and sensory evaluation. Results showed that compared with steam reheating and baking reheating, fish after microwave reheating had the lowest shear force and the highest tenderness, and the shear force of the fish after baking reheating was about 3.16 times that of fish after microwave reheating. The moisture content of fish after microwave reheating was the highest, which was about 1.04 times that of fish after baking reheating. TBARS value of fish after microwave reheating was the highest, about 1.52 times that of fish after steam reheating. More kinds of volatile flavor substances were detected in fish of microwave reheating, with the highest content of aldehydes and sensory evaluation score. In terms of reheating time, microwave reheating time was the shortest. Based on various parameters, microwave reheating is a more suitable reheating method for pre-roasted fish. This study provides theoretical support for the reheating processing of prepared dishes.

Key words： roasted fish; prepared food; microwave reheating; volatile flavor substance

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