摘要 以脆肉鲩背部肌肉为研究对象,分别在60, 70, 80, 90和100℃下对脆肉鲩背部肌肉热处理5~120 min,通过质构仪、水浴锅、温度计等设备,对其传热特性、蒸煮损失率、质构特性进行研究。结果表明,随着加热的进行,鱼块中心温度不断升高,加热中期的升温速率较初期和后期快;相同热处理温度,质构特性指标先升高后降低,不同热处理温度,温度越高,变化越明显。在80℃左右加热,脆肉鲩肌肉的质量损失少,质构特性较好,品质较高。此次试验对开发脆肉鲩产品具有重要意义。 The back muscles of crisped grass carp were taken as the research object, and were heat-treated for 5-120 min at 60, 70, 80, 90 and 100 ℃, respectively. The heat transfer characteristics, cooking weight loss rate and texture characteristics of the muscles were studied by means of equipment such as texture apparatus, water bath pot and thermometer. The results showed that the central temperature of the fish nugget increased continuously with the heating process, and the heating rate in the middle stage was faster than that in the early and late stages. The textural indexes increased firstly and then decreased under the same heating temperature. The changes were more obvious when the heating temperature was higher. The quality of the back muscles were better when heated at about 80 ℃ with less muscle mass loss and better texture characteristics. This experiment was of great significance to the development of crisped grass carp products.
机构地区 大连工业大学食品学院 辽宁省海洋水产科学研究院
出处 《食品工业》 CAS 北大核心 2021年第3期42-45,共4页 The Food Industry
基金 国家重点研发计划项目(2019YFD0902000)。
关键词 脆肉鲩 热加工 质构特性 蒸煮损失率 crisp grass carp thermal processing texture characteristics cooking loss rate
分类号 TG1 [金属学及工艺—金属学]
