摘要
为深入了解烹调热处理方式对刀额新对虾品质特性及营养成分的影响,试验以生虾肉为对照,研究了蒸、烤、微波3种热处理方式下,虾肉达到不同中心温度时肌原纤维蛋白提取率、菌落总数、感官评价、基础营养成分、pH值及色度的变化情况。结果显示:3种热处理方式及不同热处理温度对刀额新对虾品质特性及基础营养成分影响较为显著。3种热处理方式下,当中心温度分别达到70℃为较优热处理中心温度;蒸制处理对营养物质的影响最小,烤制和微波处理均能不同程度地提高蛋白质、脂肪及灰分相对含量;与生肉相比,热处理后的虾肉pH值均增大且亮度变化相对稳定。综上所述,蒸制处理的刀额新对虾品质较好,3种烹调热处理方式的最适中心温度为70℃。
In order to deeply understand the effect of cooking heat treatment on the quality properties and basic nutrients of Metapenaeus ensis,with raw shrimp meat as the control,under three heat treatment methods of steaming,baking and microwave,the changes of myofibrillar protein extraction rate,total number of colonies,sensory evaluation,basic nutrients,pH value and chroma are studied when shrimp meat reaches different central temperatures.The results show that the three heat treatment methods and different heat treatment temperatures have a significant influence on the quality properties and basic nutrients of Metapenaeus ensis.Under the three heat treatment methods,the central temperature 70℃is the optimal heat treatment central temperature;steaming treatment has the least effect on nutrients,and both baking treatment and microwave treatment can increase the relative content of protein,fat and ash to different degrees;compared with raw meat,the pH value of shrimp meat after heat treatment increases and the brightness change is relatively stable.To sum up,the quality of Metapenaeus ensis is better by steaming treatment and the optimal central temperature of the three cooking heat treatment methods is 70℃.
作者
张兰
夏超
温平平
于小番
许慧卿
ZHANG Lan;XIA Chao;WEN Ping-ping;YU Xiao-fan;XU Hui-qing(School of Tourism and Cuisine,Yangzhou University,Yangzhou 225127,China)
出处
《中国调味品》
CAS
北大核心
2022年第6期27-32,共6页
China Condiment
基金
国家自然科学基金(82000791)
茶树生物学与资源利用国家重点实验室开放基金(SKLTOF20200110)。
