水煮、汽蒸、Sous-vide处理对鲈鱼品质的影响

摘要/Abstract

摘要： 为研究调理鱼在贮藏过程中品质的影响，采用4种加工工方式（未处理、水煮、汽蒸、Sous-vide），以菌落总数、理化指标（挥发性盐基氮（TVB-N）、硫代巴比妥酸（TBA）、汁液流失率、色度）、质构特性（硬度、弹性、咀嚼性）、气味变化和水分分布为评价指标，测定12℃冷藏5d对鲈鱼品质的影响。研究表明：Sous-vide处理组相对于其他处理组而言，TVB-N、菌落总数、TBA显著处于较低水平；鱼肉在贮藏过程中，Sous-vide加工的鲈鱼肉的硬度、弹性、咀嚼性、色度以及气味变化无显著性的差异；sous-vide组的鱼肉在贮藏期间不易流动水被束缚在鱼肉中，抑制其水分的流失。综上所述，Sous-vide加工方式不仅延长货架期，也在一定程度上保持鱼肉的品质。

关键词: Sous-vide技术, 鲈鱼, 品质

Abstract: In order to study the effects of four processing methods (untreated, boiled, steamed and Sous-vide) on the quality of fish during storage, total bacterial count, physical and chemical indexes (TVB-N, TBA, juice loss rate, color), texture characteristics (hardness, elasticity, chewiness), odor change and water distribution) were used. To evaluate the effect of 5D at 12 C on the quality of sea bass. The results showed that TVB-N, total colonies and TBA were significantly lower in the Sous-vide treatment group than in the other treatments; the hardness, elasticity, chewiness, color and odor of the sous-vide processed bass were not significantly different during storage; the fish in the sous-vide treatment group was not easy to flow during storage. Moving water is trapped in the fish, inhibiting the loss of water. To sum up, Sous-video processing not only prolongs shelf life, but also maintains the quality of fish to a certain extent.

Key words: Sous-vide treatment, Striped bass, quality

中图分类号:

TS254.4

向雅芳乔宇熊光权廖李吴文锦丁安子石柳. 水煮、汽蒸、Sous-vide处理对鲈鱼品质的影响[J]. 食品科学, 0, (): 0-0.

Ya-Fang XIANG Yu 0Qiao LIAO Li Wu wenjin. Effect of Boiling,Steaming and Sous-vide Treatment On Quality Of Perch[J]. FOOD SCIENCE, 0, (): 0-0.

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