夏超,于小番,崔丹丹,王慧敏,李小函,田颖,许慧卿

• 1:扬州大学旅游烹饪学院

摘要(Abstract)：

为探究不同烹饪方式和程度下黄颡鱼品质特性的差异,试验以生鱼肉作为对照,研究了水煮、油炸和微波3种烹饪方式对黄颡鱼基础营养物质、质构及挥发性风味化合物的影响。结果表明,黄颡鱼品质特性在不同烹饪方式下有显著差异。水煮处理对营养物质的影响最小;油炸和微波处理均能不同程度地提高灰分、蛋白质和脂肪的百分含量。3种烹饪方式均使鱼肉的硬度、粘附性、弹性和咀嚼性上升,胶黏性下降,其中水煮处理的鱼肉硬度和咀嚼性较低。水煮、油炸和微波处理的鱼肉中分别检出挥发性成分27,32,30种,微波处理主要挥发性成分的醛类和醇类总量达73.71%。综合来看,3种烹饪方式中微波处理的黄颡鱼肉品质最佳。

关键词(KeyWords)： 黄颡鱼;烹饪方式;营养物质;质构;挥发性成分

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(81472963)

作者(Author): 夏超,于小番,崔丹丹,王慧敏,李小函,田颖,许慧卿

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