李双琦,崔震昆

• 1:上海师范大学旅游学院
• 2:河南科技学院食品学院
• 3:苏梅国立农业大学食品技术系

摘要(Abstract)：

海鲈鱼因其味道鲜美、肉质细嫩深受消费青睐。不同的热处理方式对于鱼肉的品质影响较大。通过结合烹饪损失、感官评定、色泽、质构和游离氨基酸含量等多项指标,评估传统沸煮和低温真空烹饪对鲈鱼品质的影响,结果表明低温真空烹饪的鲈鱼无论是在烹饪损失、质构,还是在游离氨基酸含量方面均具有较好的优势,在感官评定上可接受度较高。该研究结果为淡水鱼的精深加工提供了理论依据。

关键词(KeyWords)： 鲈鱼;低温真空烹饪;品质;游离氨基酸;传统烹饪

Abstract:

Keywords:

基金项目(Foundation): 河南省重点研发与推广专项(212102110022);; 河南科技学院骨干教师资助基金(2018);; 川菜发展研究中心项目(CC21Z36)

作者(Author): 李双琦,崔震昆

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