温度对液熏鳗鱼质量特性的影响

摘要

Smoked eel is a significant eel product;and liquid smoking is an important method for producing smoked foods.In this study,eels that were soaked with smoking liquid,were grilled respectively at 45,55,65, 75℃and 85℃for 2 hours.For illustrating the effect of grilling temperature on the quality,the grilled eels were measured in their yield,color,texture,liquid-holding capacity,pH and peroxide value.As the results,the yields were 85.33 %,74.9 % and 72.26 % at 45, 75 ℃ and 85 ℃, respectively, indicating higher grilling temperature could decrease the yield.The liquid-smoked eel showed good color in case of being grilled above 75℃;and had good texture when using the grilling temperature of 65,75℃and 85℃.In addition,the smoked eel showed the best liquid-holding capacity in case of grilling at 75 ℃. The grilling temperature had not significant effect on the pH value.Although the temperature didn't affect the peroxide value significantly within the range of 45℃-75℃,the temperature of 85℃markedly increased the peroxide value.Consequently,75℃was the suitable temperature for grilling liquid-smoked eel,which provided a valuable technique for processing liquid-smoked eel.%熏鳗是重要的鳗鱼加工产品;液熏是一种重要的熏制食品加工方法.将熏液浸渍的鳗鱼分别置于45、55、65、75、85℃烘烤2 h,测定烘烤后鳗鱼的得率、色泽、质构、液体保持力、pH值、过氧化值等质量指标,研究烘烤温度对液熏鳗鱼质量的影响.结果表明,随烘烤温度的升高,产品得率逐渐下降,当烘烤温度为45、75、85℃时,得率分别为85.33 %、74.9 %、72.26 %;75℃以上进行烘烤,液熏鳗鱼着色较好;在65、75、85℃温度下烘烤,液熏鳗鱼的质构指标较好;在75℃条件下进行烘烤,熏鳗液体保持力最好;不同烘烤温度下液熏鳗鱼的pH值差异不大;在45℃~75℃条件下进行烘烤,熏鳗过氧化值差异不大,但在85℃进行烘烤,过氧化值快速增加.因此,75℃为液熏鳗鱼较适宜的烘烤温度,该结果为液熏鳗鱼产品的加工提供了工艺参考.