摘要
主要研究红烧过程对黄河鲤鱼品质的影响。选取原料肉油炸后,炖煮5、10、30min和成品肉为目标物,分析各目标物的水分、粗脂肪、pH值、色泽、质构、过氧化值(peroxide value,POV)、硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)值、脂肪酸组成的变化。结果表明,与原料肉相比,黄河鲤鱼在红烧过程中:(1)水分含量明显降低,脂肪含量在油炸后先有明显的上升而炖煮后又有下降;(2)pH值随着油炸和炖煮的过程而有一个明显的提升;(3)POV先增大后减小,在炖煮5min后达到最大值;(4)TBARS逐渐增大;(5)饱和脂肪酸(saturated fatty acid,SFA)含量变化不大,而不饱和脂肪酸(unsaturated fatty acids,UFA)含量略微上升,其中DHA和EPA含量升高明显(p<0.05)。
The effect of braised process on the quality of Huanghe carp was mainly studied.Raw material meatwas selected and it was fried,then it was tewed for 5 min,10 min and 30 min,and they were taken as the target together with the meat product.The changes of moisture,crude fat,pH value,color,texture,peroxide value(POV),thiobarbituric acid reactive substances(TBARS)value and fatty acid composition on the target were analyzed.The results showed that compared with the raw materialmeat,and during the braising process of Huanghe carp,the moisture was significantly reduced,and the fat content first increased significantly after frying and then decreased after stewing;The pH value had significant increase with the process of frying and stewing;POV first increased and then decreased,and reached the maximum value after boiling for 5 minutes;TBARS increased gradually;The content of saturated fatty acid(SFA)changed little,while the content of unsaturated fatty acids(UFA)increased slightly,and the contents of DHA and EPA increased significantly(p<0.05).
出处
《肉类工业》
2020年第10期28-28,29-33,37,共7页
Meat Industry
关键词
红烧黄河大鲤鱼
过氧化值
硫代巴比妥酸值
脂肪氧化
脂肪酸含量变化
braised Huanghe big carp
peroxide value
thiobarbituric acid reactive substances
lipid oxidation
fatty acid content change
