鱼肉富含蛋白质、脂肪酸等多种营养成分。蒸制作为我国居民普遍采用的烹饪方式,已有众多学者对鱼肉蒸制过程中风味、蛋白质结构等方面的变化进行了研究。蒸制过程中的传热传质使鱼肉品质发生不同程度的改变,成熟度则是评价蒸制程度的关键指标。然而目前,系统性总结与归纳的缺失导致国内研究存在大量重复劳动,造成了资源的浪费。本文旨在概述鱼肉蒸制过程中传热传质机制及成熟度评价的研究进展,并从感官品质、风味物质、蛋白质结构等角度详细阐述蒸制烹饪过程中鱼肉品质的具体变化,以期为鱼肉烹饪加工品质的研究及烹饪设备的参数调试提供理论依据。

Fish is rich in proteins, fatty acids and other nutrients, and steaming. As a common cooking method adopted by Chinese residents, has been studied by many scholars on the changes in flavor and protein structure during the steaming process of fish. The heat and mass transfer in the steaming process changes the quality of fish to different degrees, and the maturity is a key indicator for evaluating the degree of steaming. However, at present, the lack of systematic summarization and generalization leads to a great deal of duplication of efforts in domestic research, resulting in a waste of resources. The purpose of this paper is to outline the research progress of heat and mass transfer mechanism and maturity evaluation in the process of fish steaming, and to elaborate the specific changes of fish quality in the process of steaming cooking from the perspectives of organoleptic quality, flavor substances, protein structure, etc., with a view to providing theoretical basis for the research of fish cooking and processing quality and the parameter debugging of cooking equipment.

国家重点研发“蓝色粮仓科技创新”课题(2018YFD0901005)