袁惠萍,赵钜阳,孙昕萌,王新语.儿茶素对不同加热方式大马哈鱼鱼肉糜贮藏品质的影响[J].包装工程,2022,43(7):26-34.
YUAN Hui-ping,ZHAO Ju-yang,SUN Xin-meng,WANG Xin-yu.Effect of Catechin on Quality of Salmon Surimi Processed by Different Cooking Methods during Storage[J].Packaging Engineering,2022,43(7):26-34. |
| 儿茶素对不同加热方式大马哈鱼鱼肉糜贮藏品质的影响 |
| Effect of Catechin on Quality of Salmon Surimi Processed by Different Cooking Methods during Storage |
| 投稿时间：2021-07-29 |
| DOI：10.19554/j.cnki.1001-3563.2022.07.004 |
| 中文关键词: 大马哈鱼 儿茶素 加热方式 抗氧化能力 |
| 英文关键词: salmon catechin heating method antioxidant capacity |
| 基金项目:黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2020213);哈尔滨商业大学“青年创新人才”支持计划(2019CX23);哈尔滨商业大学博士科研启动项目(2019DS60);烹饪科学四川省高等学校重点实验室资助项目(PRKX201901) |
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| 中文摘要: |
| 目的 通过添加具有抗氧化活性的儿茶素，解决大马哈鱼调理食品在贮藏过程中的腐败变质等问题。方法 以大马哈鱼为原料，通过测定其质构、感官、出品率、色泽、过氧化值和硫代巴比妥酸值等指标，研究儿茶素浓度(质量分数分别为0、0.1%、0.2%、0.3%、0.4%、0.5%)对不同加热方式(炉烤、煎烤、油炸)下大马哈鱼品质的影响，以及在4 ℃条件下3种不同加热方式对鱼肉糜在贮藏0、1、3、5、7 d时过氧化值和硫代巴比妥酸值的影响。结果 研究结果表明，添加了儿茶素的实验组与对照组相比，硬度、弹性得到提高(P<0.05)，加热损失减少(P<0.05)，L*值上升，a*值下降(P<0.05)。在贮藏期间，采用儿茶素可延缓炉烤、煎烤、油炸加热后鱼肉糜蛋白质和脂肪的氧化，显著降低过氧化值和硫代巴比妥酸值(P<0.05)。儿茶素浓度为0.3%时处理组的过氧化值和硫代巴比妥酸值显著低于其他处理组(P<0.05)。结论 采用儿茶素可缓解大马哈鱼的脂质氧化，改善其色泽、质构、加热损失，为提高大马哈鱼调理食品的品质提供了理论依据。 |
| 英文摘要: |
| The work aims to solve the problems of spoilage and deterioration of salmon prepared food during storage by adding catechins of antioxidant activity. With salmon as the raw material, the effects of catechin concentration (mass fraction of 0, 0.1%, 0.2%, 0.3%, 0.4% and 0.5%) on quality of salmon quality under different heating methods (roasting, pan-frying and deep-fat) were studied by measuring texture, sensory, yield, color, peroxide value and thiobarbituric acid value. The effects of three different heating methods on the peroxide value and thiobarbituric acid value of surimi stored for 0, 1, 3, 5 and 7 days at 4 ℃ were also explored. Compared with the control group, the hardness and elasticity of the experimental group with catechin were improved (P<0.05), the heating loss was reduced (P<0.05), the L value increased and the a value decreased (P<0.05). During storage, catechin could delay the oxidation of protein and fat of fish surimi heated in roasting, pan-frying and deep-fat, which significantly reduce the peroxide value and thiobarbituric acid value (P<0.05). When catechin concentration was 0.3%, the peroxide value and thiobarbituric acid value of treatment group were significantly lower than those of other treatment groups (P<0.05). Catechin can alleviate the lipid oxidation of salmon and improve its color, structure and heating loss, which provides a theoretical basis for improving the quality of salmon prepared food. |
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