不同水分含量对自热后烤制带鱼品质影响的比较分析

Comparative Analysis of the Effects of Different Moisture Contents on the Quality of Self-heating Grilled Trichiurus haumela

摘要:

为解决自热鱼类产品杀菌复热后食用品质下降问题，该研究以带鱼为原料，利用测色仪、质构仪、扫描电镜（SEM）以及拉曼光谱，探讨烤制至不同水分含量（70%、60%、50%、40%）、经过灭菌和自热后，比较其色泽、质构和感官品质，确定最佳自热烤制带鱼的水分含量。在140 ℃、160 ℃、180 ℃和200 ℃条件下将带鱼烤制至最佳水分含量，比较其色泽、质构、感官评价、微观结构及蛋白质变性程度，从而得到自热烤制带鱼最佳烤制条件。研究发现，随着水分含量的降低，L*值和白度值分别从64.65和60.74下降至42.23和35.82，a*值和b*分别从-0.59和17.05升高至12.23和24.69。水分含量为40%时带鱼鱼块的硬度、胶着度和咀嚼度分别为水分含量70%的4.27倍、5.53倍和5.89倍。烤制至水分含量为70%时，感官评价的各个单项评分最高。在140 ℃条件下烤制带鱼鱼肉使其含水量至70%时，即烤制温度为140 ℃，烤制时间为24 min 3 s时，鱼肉肌纤维直径较细，肉质较嫩，具有稳定的蛋白质结构，感官品质较佳。该研究成果可为自热鱼类产品品质的提升提供理论依据。

Abstract:

To solve the problem of declining quality of self-heating fish products after sterilization and reheating, this study used Trichiurus haumela as the raw material. And a colorimete, texture analyzer, scanning electron microscope (SEM) and Raman spectrometer were used to compare the color, texture and sensory quality of Trichiurus haumela after being grilled to different moisture contents (70%, 60%, 50% and 40%), sterilized and self-heated, to determine the optimal moisture content of self-heating grilled fish fillet. After the fish filets were grilled at 140 ℃, 160 ℃, 180 ℃ and 200 ℃ to the optimal moisture content, the color, texture, sensory score, microstructure and protein denaturation degree were compared. Then, the optimal grilling conditions of self-heating grilled fish filets were obtained. The results showed that with the decrease of moisture content, the value of L* and whiteness decreased from 64.65 and 60.74 to 42.23 and 35.82, respectively, and the values of a* and b* increased from -0.59 and 17.05 to 12.23 and 24.69, respectively. When the moisture content was 40%, the hardness, adhesiveness and chewiness of the samples were 4.27 times, 5.53 times and 5.89 times that with a moisture content of 70%. Sensory evaluation indicated that the fish fillet had the highest sensory scores for all the quality attributes when the sample was grilled to have a moisture content of 70%. The self-heating grilled fish fillets had a smaller muscle fiber diameter, tender flesh, stable protein structure and higher sensory quality when the fish was grilled 140 ℃ to make its water content reach 70% (that is, 140 ℃ for 24 min and 3 s). The muscle fiber diameter was finer, the meat was tenderer, and it had a stable protein structure and better sensory quality than other samples in this optimal condition. The results of this study could provide a theoretical basis for improving the quality of self-heating grilled fish products.