不同复热方式下油焖南美白对虾预制菜的品质变化
TS254.1; 为探究不同复热方式对油焖南美白对虾预制菜品质的影响规律,采用微波、蒸汽、水浴三种不同复热方式对冻藏油焖南美白对虾预制菜产品进行复热加工.通过测定复热后产品的水分含量、水分活度、质构、感官品质、游离氨基酸、呈味核苷酸、挥发性成分、微观结构等指标,综合确定最优复热方式.结果表明:相比于蒸汽和水浴复热,微波复热对产品品质影响最小,水分损失最小为4.00％,水分活度损失最小为1.00％,硬度增加最小为6.44％,咀嚼性增加最小为1.00％,弹性下降2.03％.从风味来看,微波复热组各风味得分与对照组最为接近;微波复热组游离氨基酸总量显著上升,提高了 2.78％,蒸汽和水浴复热组游离氨...
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| Published in | 食品工业科技 Vol. 45; no. 23; pp. 217 - 228 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
中国海洋大学三亚海洋研究院,海南三亚 572024%中国海洋大学食品科学与工程学院,山东青岛 266100
01.12.2024
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2023110176 |
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| Abstract | TS254.1; 为探究不同复热方式对油焖南美白对虾预制菜品质的影响规律,采用微波、蒸汽、水浴三种不同复热方式对冻藏油焖南美白对虾预制菜产品进行复热加工.通过测定复热后产品的水分含量、水分活度、质构、感官品质、游离氨基酸、呈味核苷酸、挥发性成分、微观结构等指标,综合确定最优复热方式.结果表明:相比于蒸汽和水浴复热,微波复热对产品品质影响最小,水分损失最小为4.00％,水分活度损失最小为1.00％,硬度增加最小为6.44％,咀嚼性增加最小为1.00％,弹性下降2.03％.从风味来看,微波复热组各风味得分与对照组最为接近;微波复热组游离氨基酸总量显著上升,提高了 2.78％,蒸汽和水浴复热组游离氨基酸总量下降;微波、蒸汽、水浴复热分别检测出69、61、64种挥发性物质,其中微波复热组挥发性物质种类最多,醛类化合物相对含量最高为33.81％,高于蒸汽复热组29.89％及水浴复热组29.15％;微波复热组鲜味核苷酸IMP、AMP含量高于其他复热组,结合味精当量和滋味强度值可知,微波复热组产品具有更高的等鲜浓度.微波复热组产品的肌肉组织排列情况和纤维束光滑程度均优于其他两种复热方式.综合各项指标,微波复热是油焖南美白对虾预制菜产品较为理想的复热方式. |
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| AbstractList | TS254.1; 为探究不同复热方式对油焖南美白对虾预制菜品质的影响规律,采用微波、蒸汽、水浴三种不同复热方式对冻藏油焖南美白对虾预制菜产品进行复热加工.通过测定复热后产品的水分含量、水分活度、质构、感官品质、游离氨基酸、呈味核苷酸、挥发性成分、微观结构等指标,综合确定最优复热方式.结果表明:相比于蒸汽和水浴复热,微波复热对产品品质影响最小,水分损失最小为4.00％,水分活度损失最小为1.00％,硬度增加最小为6.44％,咀嚼性增加最小为1.00％,弹性下降2.03％.从风味来看,微波复热组各风味得分与对照组最为接近;微波复热组游离氨基酸总量显著上升,提高了 2.78％,蒸汽和水浴复热组游离氨基酸总量下降;微波、蒸汽、水浴复热分别检测出69、61、64种挥发性物质,其中微波复热组挥发性物质种类最多,醛类化合物相对含量最高为33.81％,高于蒸汽复热组29.89％及水浴复热组29.15％;微波复热组鲜味核苷酸IMP、AMP含量高于其他复热组,结合味精当量和滋味强度值可知,微波复热组产品具有更高的等鲜浓度.微波复热组产品的肌肉组织排列情况和纤维束光滑程度均优于其他两种复热方式.综合各项指标,微波复热是油焖南美白对虾预制菜产品较为理想的复热方式. |
| Abstract_FL | In order to study the effect of different reheating methods on the quality of prepared dishes of braised white shrimp,microwave,steam and water bath were used to reheat frozen stored and braised South American white shrimp prepared dishes.The optimum reheating method was determined by measuring the water content,water activity,texture,sensory quality,free amino acids,flavorable nucleotides,volatile components and microstructure of the product after reheating.The results demonstrated that,in comparison to the other two methods,microwave reheating had the least negative impact on the product quality,with the least amount of moisture lost(4.00％),least amount of water activity lost(1.00％),least amount of hardness increase(6.44％),least amount of chewiness increase(1.00％),and elasticity decrease(2.03％).In terms of flavor,the flavor scores of the microwave reheating group were closest to those of the control group.The total amount of free amino acids increased significantly by 2.78％in the microwave reheating group while it decreased in the steam and water bath reheating groups.Microwave,steam,and water bath reheating groups detected 69,61,and 64 volatile substances respectively.The microwave reheating group had a higher relative content of aldehydes(33.81％)compared to the steam reheating group(29.89％)and the water bath reheating group(29.15％).The contents of IMP and AMP of umami nucleotides in microwave reheating group were higher than those in other reheating groups.Combined with the value of MSG equivalent and taste intensity,the products in microwave reheating group had higher isofresh concentration.The arrangement of muscle tissue and the smoothness of fiber bundle of microwave reheating group were superior to the other two reheating methods.When all the signs are taken into account,microwave reheating proves to be a more suitable way of reheating braised South American white shrimp prepared dishes. |
| Author | 孙建安 毛相朝 宋建琳 朱秀曼 |
| AuthorAffiliation | 中国海洋大学三亚海洋研究院,海南三亚 572024%中国海洋大学食品科学与工程学院,山东青岛 266100 |
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| Author_FL | ZHU Xiuman SONG Jianlin MAO Xiangzhao SUN Jian'an |
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| DocumentTitle_FL | Changes in Quality of Braised South American White Shrimp Prepared Dishes under Different Reheating Methods |
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| Keywords | pre-cooked food flavor 风味 复热方式 braised South American white shrimp 油焖南美白对虾 预制菜 品质 reheating method quality |
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| Title | 不同复热方式下油焖南美白对虾预制菜的品质变化 |
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