广东海洋大学学报2024，Vol.44Issue(4)：113-120,8.DOI:10.3969/j.issn.1673-9159.2024.04.014
蒸制过程中大黄鱼理化性质及品质的变化
Changes of Physicochemical Properties and Quality of Larimichthys crocea During Steaming
摘要
Abstract
[Objective]To study the changes of physicochemical properties and quality of Larimichthys crocea under different steaming times(0-8 min).[Methods]The dynamic changes of myofibrillar protein,total sulfhydryl group content,Ca2+-ATPase activity,mass loss rate,color difference,texture,flavor and lipid oxidation of L.crocea were measured at different steaming times.[Results and Conclusion]The relative extraction rate of myofibril,total sulfhydryl content and Ca2+-ATPase activity of L.crocea decreased significantly during 0-4 min cooking.At 0-8 min,the cooking loss rate increased,the brightness value and blue and yellow value increased,the electronic nose response value was larger at 4 and 6 min,and the texture hardness,elasticity and chewability decreased.During the steaming process,the peroxide value and thiobarbituric acid value both increased.关键词
大黄鱼/蒸制/加工过程/理化性质/质构/风味/脂肪酸Key words
Larimichthys crocea/steaming/processing process/texture/flavour/fatty acid分类
农业科技引用本文复制引用
张展琪,刘梦遥,余欣芮,姚闽娜,石菲菲,梁鹏..蒸制过程中大黄鱼理化性质及品质的变化[J].广东海洋大学学报,2024,44(4):113-120,8.基金项目
福建省自然科学基金计划项目(2022J01600) （2022J01600）
