肉类研究2026，Vol.40Issue(9)：53-60,8.DOI:10.7506/rlyj1001-8123-20250826-266
不同烹饪方式对黑鱼柳食用品质的影响
Effect of Different Cooking Methods on the Eating Quality of Snakehead Fillets
摘要
Abstract
To explore the effects of different cooking methods on the eating quality of snakehead fillets,fillets subjected to five cooking methods including steaming,boiling,roasting,frying,and sous-vide(SV)were measured for key quality indicators such as physicochemical properties,nutritional components,and volatile flavor compounds,and sensory evaluation was also conducted.The results indicated that the steamed fillets exhibited the highest whiteness and moisture content,as well as the lowest cohesiveness,and consequently had a looser texture.The boiled fillets had a firm and elastic texture,with the greatest variety and highest relative content of volatile aldehydes.Both steamed and boiled fillets had relatively low fat contents,measuring(3.58±1.03)%and(5.02±0.62)%respectively,and thus could be suitable for processing into fat-reduced foods.The fried fillets contained the highest content of umami amino acids and received the highest sensory scores for both aroma and taste,making them ideal for developing products with distinctive flavors.The SV cooked fillets achieved the highest sensory score for elasticity and tenderness,exhibited the least cooking loss rate,and better retained the original fatty acid profile,indicating SV to be suitable for preserving the freshness of raw materials.关键词
黑鱼柳/烹饪方式/理化特性/营养成分/风味Key words
snakehead fillets/cooking methods/physicochemical properties/nutritional components/flavor分类
轻工纺织引用本文复制引用
黄佳佳,邓龙,潘子龙,邓思钰,何晓庆,王仕红,李燕杰,东方..不同烹饪方式对黑鱼柳食用品质的影响[J].肉类研究,2026,40(9):53-60,8.基金项目
广东省教育厅普通高校重点领域专项(2024ZDZX2114) （2024ZDZX2114）
广东省食品检测创新团队项目(2021KCXTD077) （2021KCXTD077）
广东食品药品职业学院科研项目(2023GCZX01) （2023GCZX01）
