文章摘要
冯秋凤;高瑞昌;赵元晖;曾名湧;唐淑玮;陈依萍.真空低温蒸煮技术对鲟鱼鱼堡冷藏品质的影响[J].中国食品学报,2020,20(7):134-142
真空低温蒸煮技术对鲟鱼鱼堡冷藏品质的影响
The Effect of Sous Vide on the Cold Storage Quality of Sturgeon Fish Steak
  
DOI:
中文关键词: 鲟鱼  鱼堡  真空低温蒸煮技术  加热温度  品质变化
英文关键词: sturgeon  fish-steak  sous vide  heating temperature  quality change
基金项目:山东省重点研发项目(2017GHY15128);现代农业产业技术体系专项(CARS-46)
作者单位
冯秋凤;高瑞昌;赵元晖;曾名湧;唐淑玮;陈依萍 中国海洋大学食品科学与工程学院江苏大学食品与生物工程学院 
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中文摘要:
      研究了经真空低温蒸煮技术处理的鲟鱼鱼堡在冷藏过程中品质的变化,比较不同真空低温蒸煮技术的加热温度对鲟鱼鱼堡品质的影响。结果表明,与未处理组相比,真空低温蒸煮技术处理显著提高鲟鱼鱼堡的凝胶性,并且达到菌落总数限值的时间推迟10 d以上。而汁液流失率和脂肪氧化水平都会显著增加(P<0.05)。随着真空低温蒸煮技术加热温度的升高,菌落总数减少,汁液流失率增大,丙二醛和凝胶性的含量呈先增加后降低的趋势。60 ℃处理组在第0天的凝胶性比80 ℃处理组高70 g·mm,汁液流失率减少3%。通过主成分分析确定最佳加热温度为60 ℃。采用傅里叶红外光谱、低场核磁共振及电子鼻技术对鲟鱼鱼堡蛋白质结构、水分含量和组成以及挥发性风味成分进行了研究。
英文摘要:
      The changes in quality of sturgeon fish-steak treated with sous vide during refrigeration were studied. Comparing the effects of different heating temperatures on the quality of sturgeon fish-steak to determine the optimal temperature. The results showed that compared with the untreated group, sous vide treatment significantly enhanced the gel properties of the sturgeon fish-steak, and prolonged the time to reach the total colony limit more than 10 days, but the drip loss rate and fat oxidation level were significantly increased (P < 0.05). With the increasing of heating temperature, the total number of colonies decreased, the drip loss rate of juice increased, and the content of TBARS and gel properties increased first and then decreased. The gel properties of the 60 ℃ treatment group was higher by 70 g·mm than that of the 80 ℃ treatment group, and the drip loss rate of the juice was reduced by 3%. The optimum temperature was determined to be 60 ℃ by principal component analysis. And Fourier infrared spectroscopy, low-field NMR and electronic noses were used to further investigate protein structure, moisture content and composition as well as volatile flavor components of sturgeon fish-steak.
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