王杰,鲍晓龙,李旭海,汪兰,石柳,熊光权,闵珩,汪超

• 1:湖北工业大学生命科学与健康工程学院
• 2:农业农村部农产品冷链物流技术重点实验室/湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工研究分中心
• 3:湖北民族大学生物与食品工程学院
• 4:洪湖市万农水产食品科技有限公司

摘要(Abstract)：

【目的】与直接烤制相比，探究蒸烤组合熟制提升即热烤鱼品质的工艺。【方法】以大口黑鲈（Micropterus salmoides）为原料，采用蒸制（100℃）和烤制（200℃）相结合方式制作烤鱼，以中心温度、烹饪损失、感官评价、剪切力、水分分布以及风味物质组成等指标综合筛选蒸制时间和烤制时间，优化烤鱼加工工艺。【结果】经蒸制不同时间再烤制的烤鱼比直接烤制的中心温度均显著升高；蒸制4 min再烤制的烤鱼烹饪损失减少，剪切力降低，提高了烤鱼的嫩度；感官综合得分优于直接烤制和蒸制2、6 min后烤制组；蒸制4 min后烤制使鱼肉中不易流动水和结合水向自由水转化，提高了烤鱼水分的稳定性；蒸制4 min的烤鱼含有较高水平的醇、醛、酮和有机硫化物；主成分分析结果表明，蒸制4 min的烤鱼风味组分分布较为分散，各组间无重叠现象，说明其风味更加稳定且独特。与直接烤制相比，先经4 min蒸制再烤制7 min的中心温度提升明显；烹饪损失减少，减轻鱼肉损伤；剪切力下降18.69%，嫩度提升；感官评价得分均高于直接烤制和先蒸制4 min再分别烤制10、13 min组；水分分布和风味物质与蒸制变化趋势类似；烤制7 min的烤鱼整体风味与其他三组相距较远，不重叠，说明烤鱼风味稳定。【结论】与直接烤制相比，先蒸制4 min再烤制7 min的熟制工艺优化了即热烤鱼的加工方式，提升了烤鱼的品质。

关键词(KeyWords)： 即热烤鱼;蒸制;烤制;品质

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划“淡水鱼绿色加工与增值利用关键技术研究及产业化示范”（2022YFD2100904）;; 湖北省重点研发计划“即热预制淡水鱼加工关键技术研发与示范”（2023BBB103）

作者(Author): 王杰,鲍晓龙,李旭海,汪兰,石柳,熊光权,闵珩,汪超

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