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在四种热加工方法中,来自中国金波湖的草的风味特征和肉质的差异

De-Yin Pan^1,2, Jin-Ming Ma^1,2, Chang-Bo Li^1,2

¹College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, PR China.

Food chemistry: X

|October 20, 2025

概括

空气炸是加工草鱼的最佳方法,增强了它的味道并保持了肉质. 这种技术可以减少不愉快的气味,并保持有益的脂肪酸,以改善消费者体验.

科学领域:

食品科学食品科学食品科学
水产产品加工水产产品加工
感官分析感官分析

背景情况:

京湖草 (JPGC) 是一个宝贵的水产资源.
了解热处理对JPGC风味和质量的影响对于消费者接受至关重要.
不同的方法可以改变鱼肉的挥发性化合物和营养成分.

研究的目的:

评估四种热处理方法 (蒸汽,沸,空调,烤) 对JPGC的影响.
为了识别挥发性化合物,味道特征和肉质属性的变化.
确定最佳的加工方法,以提高JPGC的感觉和营养特征.

主要方法:

对JPGC样品应用了四种热处理方法.
使用气色谱-质谱法 (GC-MS) 识别了挥发性物质.
进行了电子舌头分析和感官评估,以评估味道和风味.
分析了多不和脂肪酸的含量.

主要成果:

在加工的JPGC.中,共发现了98种挥发性物质.
空气显著减少了不愉快的气味化合物,如酒精和化物.
电子舌头和感官评估表明,空气炸样品的味道和风味优越.
与其他方法相比,空气炸法证明了多不和脂肪酸的优越保存.

结论:

空气炸是一种Jingpo湖草的最佳热处理方法.
这种方法增强了味道,减少了异味,并保存了有价值的脂肪酸.
空气炸提供了令人愉快的口感和吸引人的口味,提高了消费者的满意度.

关键词:

风味的个人资料味道的个人资料草鱼是一种草鱼.自然水系统的自然水系统.热处理是一种热处理.

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