不同烹饪方式对盐渍鱼干风味和微观结构的影响
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摘要
本文对比研究了微波烹饪、空气炸锅烹饪、烘烤烹饪和蒸煮烹饪4种常用烹饪方式对盐渍鱼干咀嚼性(质构)、滋味(游离氨基酸),风味(挥发性物质)和微观结构的影响。结果表明:4种烹饪方式均可通过显著降低盐渍鱼干的硬度和咀嚼性、增加弹性来改变其质构特性;微波烹饪、空气炸锅烹饪和烤箱烹饪都能不同程度的降低盐渍鱼干的游离氨基酸总量,而蒸煮烹饪提高了氨基酸总量,从原始量586.66 mg/100 g增加至631.45 mg/100 g;4种烹饪方式均可使鱼干样品中醛酮类物质和酯类物质含量显著上升,烷烃类物质含量显著下降,其中空气炸锅烹饪处理鱼干样品中醛酮类物质含量最高,达到37.07%;烹饪处理使盐渍鱼干肌肉纤维严重皱缩,纤维束间充满了烹饪用油,空气炸锅和烘烤烹饪处理后盐渍鱼干纤维束间的空隙较明显。
The effects of microwave, air-frying, baking and steaming cooking method on the chewiness(texture), taste(free amino acids),flavor(volatile compounds) and microstructure of salted-dried fish were investigated. The results showed that the microwave, air-frying, baking and steaming cooking method could induce the textural changes of salted-dried fish by decreasing hardness and chewiness, and increasing springiness of samples. The microwave, air-frying and baking cooking method reduced the total of free amino acids in varying degrees.However, the content of the total of free amino acids increaded from 586.66 mg/100 g to 631.45 mg/100 g by the steaming cooking method. The contents of aldehydes, ketones and esters were significantly increased and the content of alkanes was declined in all cooked samples. The sample cooked by air-frying method had the highest contents(37.07%) of aldehydes and ketones. The cooking treatment could result in serious shrink of muscle fiber of salted-dried fish, and the space among muscle fiber bundles was filled with cooking oil. The space among muscle fiber bundles was obvious relatively in the samples cooked by air-frying and baking method.
The effects of microwave, air-frying, baking and steaming cooking method on the chewiness(texture), taste(free amino acids),flavor(volatile compounds) and microstructure of salted-dried fish were investigated. The results showed that the microwave, air-frying, baking and steaming cooking method could induce the textural changes of salted-dried fish by decreasing hardness and chewiness, and increasing springiness of samples. The microwave, air-frying and baking cooking method reduced the total of free amino acids in varying degrees.However, the content of the total of free amino acids increaded from 586.66 mg/100 g to 631.45 mg/100 g by the steaming cooking method. The contents of aldehydes, ketones and esters were significantly increased and the content of alkanes was declined in all cooked samples. The sample cooked by air-frying method had the highest contents(37.07%) of aldehydes and ketones. The cooking treatment could result in serious shrink of muscle fiber of salted-dried fish, and the space among muscle fiber bundles was filled with cooking oil. The space among muscle fiber bundles was obvious relatively in the samples cooked by air-frying and baking method.
引文
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[2]张汉月,罗乔军,张进疆,等.广东省水产品加工产业现状及发展趋势[J].现代农业装备,2017,5:53-56ZHANG Han-yue,LUO Qiao-jun,ZHANG Jin-jiang,et al.The current situation and development trend of aquatic products processing industry in Guangdong province[J].Modern Agricultural Equipments,2017,5:53-56
[3]黄涛,陈喜斌,刘华贵,等.鸡肉风味品质的评定指标(体系)研究[J].肉类工业,2004,4:32-36HUANG Tao,CHEN Xi-bin,LIU Hua-gui,et al.The study on the evaluation index(system)of chicken flavor quality[J].Meat Industry,2004,4:32-36
[4]Clausen I,Ovesen L.Changes in fat content of pork and beef after pan-frying under different conditions[J].Journal of Food Composition and Analysis,2005,18:201-211
[5]Kosulwat S,Greenfield H,Buckle K A.True retention of nutrients on cooking of Australian retail lamb cuts of differing carcass classification characteristics[J].Meat Science,2003,65:1407-1412
[6]陈嘉琪,张后程,李苗苗,等.烹饪方法对兔排油脂氧化和挥发性呈味物的作用研究[J].现代食品科技,2015,31(10):247-256CHEN Jia-qi,ZHANG Hou-cheng,LI Miao-miao,et al.Effects of different cooking methods on lipid oxidation and volatile compounds in rabbit chops[J].Modern Food Science and Technology,2015,31(10):247-256
[7]刘忠义,李平,李河,等.不同微波烹饪方式对白萝卜品质和风味的影响[J].现代食品科技,2016,32(2):184-189,78LIU Zhong-yi,LI Ping,LI He,et al.Effect of different microwave cooking methods on the quality and flavor of white radish[J].Modern Food Science and Technology,2016,32(2):184-189,78
[8]Li S,Li X,Lamikanra O,et al.Effect of cooking on physicochemical properties and volatile compounds in lotus root(Nelumbo nucifera Gaertn)[J].Food Chemistry,2017,216:316-323
[9]Nieva-Echevarría B,Goicoechea E,Manzanos M J,et al.Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass(Dicentrarchus labrax)[J].Food Research International,2018,103:48-58
[10]Virgili R,Saccani G,Gabba L,et al.Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham[J].LWT-Food Science and Technology,2007,40(5):871-878
[11]Moreira N,Valente L M P,Castro-Cunha M,et al.Effect of storage time and heat processing on the volatile profile of Senegalese sole(Solea senegalensis Kaup,1858)muscle[J].Food Chemistry,2013,138:2365-2373
[12]Ozuna C,Puig A,García-Pérez J V,et al.Influence of high intensity ultrasound application on mass transport,microstructure and textural properties of pork meat(Longissimus dorsi)brined at different Na Cl concentrations[J].Journal of Food Engineering,2013,119(1):84-93
[13]Zeng P,Ruan Q,Zhang Y S,et al.Effect of drying temperature and presalting methods on the quality and N-nitrosamine formation of dried mud carp(Cirrhinus molitorella)[J].Journal of Food Processing and Preservation,2018,42:1-9
[14]吴利芬,张立彦,汪媛,等.加热温度和含水量对猪肉及其蛋白质特性的影响[J].肉类研究,2018,32(10):12-18WU Li-fen,ZHANG Li-yan,WANG Yuan,et al.Effect of heating temperature and moisture content on properties of pork meat and myofibrillar protein[J].Meat Research,2018,32(10):12-18
[15]章杰,何航,熊子标.烹饪方式对猪肉品质及营养成分的影响[J].食品与机械,2018,34(6):21-25,29ZHANG Jie,HE Hang,XIONG Zi-biao.Effect of cooking methods on the quality and nutritive contents of pork[J].Food&Machinery,2018,34(6):21-25,29
[16]Mottram D S.Flavour formation in meat and meat products:a review[J].Food Chemistry,1998,62:415-424.
[17]谭志伟,余爱农,李永峰.白龙须中挥发性化学成分分析[J].时珍国医国药,2010,21(2):345-347TANG Zhi-wei,YU Ai-nong,LI Yong-feng.Chemical constituents of volatiles from Disporum bodinieri(Levl.et Vaut.)Wang et Tang[J].Lishizhen Medicine and Materia Medica Research,2010,21(2):345-347
[18]Chen W S,Liu D C,Chen M T.The effect of roasting temperature on the formation of volatile compounds in Chinese-style pork Jerky[J].Asian-Australia Journal Animal Science,2002,15:427-431(下转第138页)
[19]张立彦,吴兵,包丽坤.加热对三黄鸡胸肉嫩度、质构及微观结构的影响[J].华南理工大学学报(自然科学版),2012,40(8):116-121ZHANG Li-yan,WU Bing,BAO Li-kun.Effects of heating on tenderness,texture and microstructure of sanhuang chicken breast meat[J].Journal of South China University of Technology(Natural Science Edition),2012,40(8):116-121