Li Carissa H, Bland John M, Bechtel Peter J
Food Processing and Sensory Quality Research Unit USDA-ARS Southern Regional Research Center New Orleans LA USA.
Food Sci Nutr. 2017 Feb 22;5(3):812-819. doi: 10.1002/fsn3.465. eCollection 2017 May.
In the U.S. market place, there are many examples of precooked poultry products designed to be reheated in a microwave oven and, to a lesser extent, fish products such as tilapia. However, few U.S. catfish products are designed to be microwave cooked or reheated. The first objective of this study was to examine the properties of microwave cooked raw frozen catfish fillets and oven precooked (to 62.8°C) frozen fillets and then reheated by microwave cooking. The second objective was to evaluate changes in properties as a consequence of treatment with a commercial polyphosphate blend (Individually Quick Frozen [IQF]). The sample analysis included weight loss, proximate content, color (CIE Lab*), pH, mechanical texture (hardness), and lipid peroxidation (TBARS) measurements. Frozen fillets which contained polyphosphate showed <4% moisture loss after microwave cooking, relative to a 12% moisture loss for fillets without polyphosphate. A large cooking loss of 40% was observed for precooked fillets after microwave cooking, correlated with a higher percent moisture loss (11% and 13% for fillets with and without polyphosphate, respectively) to comparable samples that were not precooked. For both types of fillets, an increased amount of yellow color was observed for precooked fillets after microwave cooking, relative to comparable fillets that were not precooked. Fillet hardness determined by peak force revealed an overall harder texture (1.1-1.8 times) for fillets without polyphosphate than fillets with polyphosphate. This study will be used to develop precooked catfish products that can be reheated in a microwave oven.
在美国市场上，有许多预煮家禽产品是设计用于在微波炉中重新加热的，在较小程度上还有罗非鱼等鱼类产品。然而，很少有美国鲶鱼产品是设计用于微波烹饪或重新加热的。本研究的首要目标是研究微波烹饪的生冻鲶鱼片和烤箱预煮（至62.8°C）冻鱼片然后再通过微波烹饪重新加热后的特性。第二个目标是评估用商业多聚磷酸盐混合物（单体速冻[IQF]）处理后特性的变化。样品分析包括失重、近似成分、颜色（CIE Lab*）、pH值、机械质地（硬度）和脂质过氧化（硫代巴比妥酸反应物）测量。含有多聚磷酸盐的冻鱼片在微波烹饪后水分损失<4%，而不含多聚磷酸盐的鱼片水分损失为12%。预煮鱼片在微波烹饪后观察到约40%的大量烹饪损失，这与未预煮的可比样品中更高的水分损失百分比相关（含多聚磷酸盐和不含多聚磷酸盐的鱼片分别为11%和13%）。对于这两种类型的鱼片，与未预煮的可比鱼片相比，预煮鱼片在微波烹饪后观察到黄色量增加。通过峰值力测定鱼片硬度发现，不含多聚磷酸盐的鱼片总体质地比含多聚磷酸盐的鱼片硬（约1.1 - 1.8倍）。本研究将用于开发可在微波炉中重新加热的预煮鲶鱼产品。
