该实验以预制乌鳢背部肌肉为研究对象，分析其在160、320、480、640 和800 W 的微波功率加热处理下温度分布、熟化度、感官评分、质构及水分子分布的变化，优化预制鱼片的微波熟化工艺参数。结果表明，微波功率为160、320、480、640和800 W下鱼肉在70~80 ℃之间鱼肉已完全熟化，通过熟化度、感官评价确定不同微波功率由低到高相应的最佳熟化时间分别在8、6、4、3和2 min，其对应最小剪切力为67.85、51.9、63.70、71.39、66.44 g。随着样品表面温度不断升高，肌肉蛋白变性，肌肉对水的束缚能力下降，自由水比例不断升高，鱼肉的剪切力整体呈先上升后下降的趋势。综合熟化度、感官评分、质构分析和水分子分布的结果，640 W处理3 min，鱼肉完全熟化，剪切力最高，其鱼肉嫩度最受欢迎，感官评分最佳，为预制乌鳢鱼片最适微波熟化参数。

In this study, the dorsal muscle of prefabricated Channa argus was used as the research object, and the changes in temperature distribution, degree of doneness, sensory score, texture and water molecule distribution in the muscle under microwave heating at 160, 320, 480, 640 or 800 W were analyzed. The microwave cooking process parameters of prefabricated fish fillets were optimized. The results showed that the fish flesh were fully done at 70~80 ℃ under the microwave power of 160, 320, 480, 640 or 800 W. Through the measurement of degree of doneness and sensory evaluation, the optimal cooking time at different microwave powers (from low to high) were at 8, 6, 4, 3 and 2 min, respectively, with the corresponding minimum shear force being 67.85, 51.9, 63.70, 71.39 and 66.44 g. With the steady increase of the sample surface’s temperature, muscle protein denatured, the ability of muscle to bind water decreased, the proportion of free water continued to increase, and the shear force of fish flesh overally increased first then decreased. Based on the results of doneness degree, sensory score, texture analysis and water molecule distribution, the microwave treatment at 640 W for 3 min made the fish flesh fully cooked, the shear force the highest, the tenderness of the fish flesh the most popular, and the sensory score the highest. Thereby being the most suitable microwave cooking parameters for prefabricated Channa argus fillets.

国家重点研发计划项目（2022YFD2100904）；现代农业产业技术体系建设专项（CARS-46）；湖北省农业科技创新中心重大科技研发专项（2020-620-000-002-03）；湖北省重点研发计划（2023BBB103）