食品与发酵工业 >

2025 , Vol. 51 >Issue 16: 61 - 71

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041325

研究报告

过热蒸汽技术对烤鱼“外酥里嫩”品质特性和风味的影响

  • 米鑫鑫 ,
  • 郑茜 ,
  • 唐密 ,
  • 戴宏杰 ,
  • 马良 ,
  • 张宇昊
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆食品工业研究所有限公司,重庆,400010)
    3(川渝共建特色食品重庆市重点实验室,重庆,400715)
    4(国家市场监管重点实验室(调味品监管技术),重庆,401121)
第一作者:硕士研究生(张宇昊教授为通信作者,E-mail:zhy1203@163.com)

收稿日期: 2024-10-17

  修回日期: 2024-12-17

  网络出版日期: 2025-08-29

基金资助

“十四五”国家重点研发计划项目(2021YFD21001005);重庆市技术创新与应用发展面上项目(CSTB2024TIAD-GPX0034);中央高校基本业务费项目(SWU-XJPY202310);重庆市水产科技创新联盟重点科技创新攻关项目(CQFTIU2022-13)

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Impact of superheated steam technology on ‘crispy outside and tender inside’ quality characteristics and flavor of roasted fish

  • MI Xinxin ,
  • ZHENG Xi ,
  • TANG Mi ,
  • DAI Hongjie ,
  • MA Liang ,
  • ZHANG Yuhao
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Food Industry Research Institute Co.Ltd, Chongqing 400010, China)
    3(Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    4(Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 401121, China)

Received date: 2024-10-17

  Revised date: 2024-12-17

  Online published: 2025-08-29

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摘要

通过与传统烘烤模式进行对比,探究了不同温度条件下(200~300 ℃)过热蒸汽技术对烤鱼“外酥里嫩”品质形成和挥发性风味成分的影响。结果表明,过热蒸汽技术在形成烤鱼“外酥里嫩”的品质特性方面表现更佳。具体表现为:随烤制温度升高,烤鱼出品率不断降低,而过热蒸汽模式出品率则高于烘烤模式(P>0.05);且240 ℃时,鱼皮色泽和脆度达到最佳状态,此时过热蒸汽模式鱼肉剪切力、硬度和咀嚼性均低于烘烤模式。从微观结构看,高温导致肌原纤维结构破坏严重,而过热蒸汽能更好地保持肌原纤维完整性。挥发性风味成分结果显示,烘烤和过热蒸汽模式烤鱼分别鉴定出45种和49种挥发性风味物质,说明过热蒸汽在保留和激发烤鱼风味方面更具优势。总体上,不同烤制方式及温度对鱼皮的色泽和脆度、鱼肉的质地和风味等食用品质具有一定影响,其中过热蒸汽在保持烤鱼“外酥里嫩”方面具有可替代传统烘烤模式的优势。该研究为过热蒸汽技术在预制烤鱼的生产应用方面提供了重要的理论依据和技术支持。

关键词： 烤鱼; 过热蒸汽; 烘烤; 热加工方式; 风味物质

本文引用格式

米鑫鑫 , 郑茜 , 唐密 , 戴宏杰 , 马良 , 张宇昊 . 过热蒸汽技术对烤鱼“外酥里嫩”品质特性和风味的影响[J]. 食品与发酵工业, 2025 , 51(16) : 61 -71 . DOI: 10.13995/j.cnki.11-1802/ts.041325

Abstract

By comparing the traditional roasting mode with superheated steam technology, the impact of the formation of ‘crispy outside and tender inside’ quality characteristics and volatile flavor components in roasted fish under different temperatures (200-300 ℃) was investigated. Results indicated that superheated steam technology performed better in achieving the ‘crispy outside and tender inside’ quality characteristics of roasted fish.Specifically, as the roasting temperature increased, the yield of roasted fish decreased continuously, whereas the yield under the superheated steam mode remained higher than that under the roasting mode.At 240 ℃, the fish skin achieved optimal color and crispiness, and at this temperature, the shear force, hardness, and chewiness of the fish meat under the superheated steam mode were lower than those under the roasting mode.From a microstructural perspective, high temperatures caused significant myofibril disruption, whereas superheated steam preserved the integrity of myofibrils more effectively.The analysis of volatile flavor compounds revealed that 45 and 49 volatile flavor compounds were identified in fish under roasting and superheated steam modes, respectively, suggesting that superheated steam had greater advantages in retaining and enhancing the flavor of roasted fish.Overall, different roasting methods and temperatures had certain effects on the edible qualities of fish skin (color and crispiness) and fish meat (texture and flavor).Among them, superheated steam emerged as a viable alternative to traditional roasting methods in maintaining the ‘crispy outside and tender inside’ characteristics of roasted fish.This study provides important theoretical support and technical guidance for the application of superheated steam technology in the production of prefabricated roasted fish.

Key words： roasted fish; superheated steam; baking; cooking method; flavor compounds

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