摘要
采用4段加热法烹制鲢(Hypophthalmichthys molitrix)鱼头汤,研究加热电压、沸腾时间、保温温度及保温时间对鱼头汤营养成分及感官品质的影响,确定电炖锅烹制鱼头汤的最佳工艺参数,并比较不同烹饪模式对鱼头汤品质的影响。结果表明,加热电压、沸腾时间、保温温度和保温时间均对鱼头汤的营养成分和感官品质有显著影响。经正交试验得到的电炖锅熬制的鱼头汤最适宜烹制条件为:加热电压180V、沸腾时间20min、保温温度75℃、保温时间60min。采用该烹制工艺制作的鱼头汤的营养成分及感官评分显著高于电饭煲烹制的鱼头汤,电子舌及电子鼻检测表明两者滋味及气味相似。采用SPME-GC-MS分析发现,电炖锅熬制的鱼头汤比智能电饭煲熬制的鱼头汤的风味更丰富,分别检测出69种和56种挥发性风味成分。
Soup of silver carp head was cooked by four-stage cooking process using electric sauce- pan. The effects of heating voltage, boiling time, incubating temperature and time on the qualities of soup were investigated. The effects of nutrients, sensory qualities, taste and flavor by different cooking modes were also compared. Nutritional qualities and sensory qualities of soup were significantly influenced by heating voltage, boiling time, incubating temperature and time. The optimal cooking technology opti- mized by orthogonal experiment was as follows：heating with 180 V and keeping boiling for 20 min,fol- lowed by incubating at 75 ℃ for 60 min. The nutrients and sensory qualities of fish head soup by this cooking technology were significantly higher than that of using electric cooking pot. Electronic tongue analyzer and electronic nose analyzer showed that both the tastes and flavors were similar, but SPME- GC-MS analysis revealed that the flavor of soup cooked by electric sauce-pan was rich than that cooked by electric cooking pot, which were identified 69 kinds and 56 kinds of volatile flavor compounds, respec- tively.
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2014年第1期103-111,共9页
Journal of Huazhong Agricultural University
基金
现代农业产业技术体系专项(CARS-46-23)
"十二五"国家科技支撑计划项目(2012BAD28B06)
关键词
电炖锅
鲢鱼头汤
烹制条件
感官品质
营养成分
风味成分
electric sauce-pan
fish head soup
cooking conditions
sensory quality
nutritional con tent
flavor components
作者简介
田沁，硕士研究生．研究方向：水产品加工及其利用．E-mail：tianqin0123@163．com
通信作者：熊善柏，教授．研究方向：水产品加工及贮藏工程．E-mail：xiongsb@mail．hzau．edu．cn
