The effects of the steaming technology on quality properties of fish: A review
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Abstract:
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.
