食品科学2018，Vol.39Issue(3)：69-75,7.DOI:10.7506/spkx1002-6630-201803011
熟化方式对预制鲍鱼品质的影响
Effect of Different Cooking Methods on the Quality of Pre-Cooked Abalone(Haliotis discus hanai)
摘要
Abstract
The purpose of the experiment was to explore the quality change of abalone with four cooking methods, namely boiling-water cooking (BWC), steam cooking (SC), microwave cooking (MC) and vacuum-sealed bag cooking (VSBC). The quality indicators of cooked abalone including mass loss percentage, water-holding capacity (WHC), nutrient composition, texture characteristics, color properties and water distribution were investigated. The results revealed that the cooking loss percentages of SC, MC and VSBC samples were significantly lower than that of BWC samples. SC samples had the highest WHC, followed by VSBC and MC samples. SC samples possessed the highest protein (76.54%) and moisture content (78.90%). BWC and SC samples maintained better amino acid composition when compared with fresh abalone. Texture analysis showed that the tenderness and springiness of SC, MC and VSBC samples were significantly better than those of BWC samples. Low field nuclear magnetic resonance (NMR) transverse relaxation time (T2) measurement showed that immobile water (A22) accounted for higher than 90% of the total area, and the changing trend of immobile water (A22) of SC, MC and VSBC samples was consistent with WHC. Sensory evaluation showed the same trend to the measured indicators. Thus, SC could be a more suitable cooking method for abalone.关键词
熟化方式/鲍鱼/营养成分/质构/不易流动水Key words
cooking methods/Haliotis discus hanai/nutrient/texture/immobile water分类
轻工纺织引用本文复制引用
王阳,刘文涛,潘锦锋,姜鹏飞,张晓芳,秦磊,董秀萍..熟化方式对预制鲍鱼品质的影响[J].食品科学,2018,39(3):69-75,7.基金项目
公益性行业(海洋)科研专项(201505029) （海洋）
"十二五"国家科技支撑计划项目(2014BAD04B09) （2014BAD04B09）
"十三五"国家重点研发计划重点专项(2016YFD0400404) （2016YFD0400404）
