本文对比研究了微波烹饪、空气炸锅烹饪、烘烤烹饪和蒸煮烹饪4种常用烹饪方式对盐渍鱼干咀嚼性（质构）、滋味（游离氨基酸），风味（挥发性物质）和微观结构的影响。结果表明：4种烹饪方式均可通过显著降低盐渍鱼干的硬度和咀嚼性、增加弹性来改变其质构特性；微波烹饪、空气炸锅烹饪和烤箱烹饪都能不同程度的降低盐渍鱼干的游离氨基酸总量，而蒸煮烹饪提高了氨基酸总量，从原始量586.66 mg/100 g增加至631.45 mg/100 g；4种烹饪方式均可使鱼干样品中醛酮类物质和酯类物质含量显著上升，烷烃类物质含量显著下降，其中空气炸锅烹饪处理鱼干样品中醛酮类物质含量最高，达到37.07%；烹饪处理使盐渍鱼干肌肉纤维严重皱缩，纤维束间充满了烹饪用油，空气炸锅和烘烤烹饪处理后盐渍鱼干纤维束间的空隙较明显。

The effects of microwave, air-frying, baking and steaming cooking method on the chewiness (texture), taste (free amino acids), flavor (volatile compounds) and microstructure of salted-dried fish were investigated. The results showed that the microwave, air-frying, baking and steaming cooking method could induce the textural changes of salted-dried fish by decreasing hardness and chewiness, and increasing springiness of samples. The microwave, air-frying and baking cooking method reduced the total of free amino acids in varying degrees. However, the content of the total of free amino acids increaded from 586.66 mg/100 g to 631.45 mg/100 g by the steaming cooking method. The contents of aldehydes, ketones and esters were significantly increased and the content of alkanes was declined in all cooked samples. The sample cooked by air-frying method had the highest contents (37.07%) of aldehydes and ketones. The cooking treatment could result in serious shrink of muscle fiber of salted-dried fish, and the space among muscle fiber bundles was filled with cooking oil. The space among muscle fiber bundles was obvious relatively in the samples cooked by air-frying and baking method.

广东省科技计划项目（2017A040405038）；广州市科技计划项目（201803020024；201704020081）