食品工业科技2016，Vol.37Issue(11)：206-211,6.DOI:10.13386/j.issn1002-0306.2016.11.034
蒸煮工艺对鲣鱼鱼柳品质的影响
Effects of different steam cooking technology on the quality of skipjack tuna(Katsuwonus pelamis)
摘要
Abstract
To investigate the effects of two different steam cooking technologies on the quality of skipjack tuna (Katsuwonus pelamis),and to find out the advantages and disadvantages of the two technologies,Skipjack tuna was steam cooked and changes in heating curve,rate of water loss and weight loss,color,texture and histamine content of skipjack tuna meat during these processes were measured and compared.The results showed that compared to T2,the yield of T1 was higher 1％～2％.The steaming cooking time of T1 were relatively shorter 6～8 min and the cooking loss of T1 was lower than that of T2.The color change of T1 was smaller,and also the salt content of the final product was relatively lower compared with T2.Moreover,the textural properties of skipjack tuna meat of T1 were better than that of T2.Compared to T1,T2 was simpler and the total processing time was shorter 20 ～30 min.The fish fillet obtained in T2 with a 18 mg/kg lower in histamine generation,and higher content of nonprotein nitrogen and relatively strong odor compared to T1.So,the two steam cooking technologies have its advantages,manufacturer can select the appropriate one to produce fish fillets according to their production conditions and the freshness of skipjack tuna.关键词
鲣鱼/鱼柳/蒸煮工艺/蒸煮损失/组胺/品质Key words
skipjack tuna (Katsuwonus pelamis)/fish fillet/cooking and steaming technology/cooking loss/histamine/quality分类
轻工纺织引用本文复制引用
徐靖彤,彭玲玲,赵丹丹,周绪霞..蒸煮工艺对鲣鱼鱼柳品质的影响[J].食品工业科技,2016,37(11):206-211,6.基金项目
浙江省科技厅重大项目(2012C03SA350003). （2012C03SA350003）
