Effect of cooking methods on the processing characteristics of muscle from turbot (Scophthalmus maximus)

被引：0
|
作者：
Wu Q. [1 ]
Li D. [1 ]
Pan J. [1 ]
Wang N. [1 ]
Wang W. [1 ]
Dong X. [1 ]
机构：
[1] School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, 116034, Liaoning
来源：
Journal of Chinese Institute of Food Science and Technology | 2016年 / 16卷 / 09期
关键词：
Color properties; Cooking; Histological structure; Rate of weight loss; Textural properties;
D O I：
10.16429/j.1009-7848.2016.09.018
中图分类号：
学科分类号：
摘要：
In this paper, the turbot muscle was cooked by baking, frying, microwave heating, steaming and boiling with vacuum-sealed bag. The weight loss rate, color properties, textural properties, histological structure and sensory properties of turbot muscle were evaluated to explore appropriate way of cooking. The results show that the weight loss rate of steamed and microwave heated sample were similar, and lower than those of others (P<0.05). The changes of color properties in the steamed sample were smaller compared to that of fresh sample. The cooking caused changes to textural properties, however no significant difference were found among different treated samples (P<0.05). VG staining showed that turbot muscle tissue was damaged in varying degrees after cooking, which the steamed sample maintained the most intact histological structure. The result of sensory evaluation had the same trend with indicators measured. © 2016, Editorial Office of Journal of CIFST. All right reserved.
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页码：129 / 135
页数：6
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