State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
Food Res Int. 2019 Nov;125:108521. doi: 10.1016/j.foodres.2019.108521. Epub 2019 Jun 23.
The aim of this study was to investigate the effect of microwave and traditional water bath on physical and chemical properties of grass carp meat and the impact on saltiness perception. The surface hydrophobicity and Fourier transform infrared spectroscopy (FTIR) results showed that microwave made meat proteins unfold less than water bath. The low degree of protein unfolding of meat cooked by microwave caused the changes in water distribution and the formation of a compact microstructure, which were related to the enhancement of saltiness perception. Furthermore, the meat cooked by microwave had lower cooking loss and shear force compared to traditional water bath. The sodium level remained and the distribution of Na and Cl in meat matrix further demonstrated sensory analysis result that the grass carp meat cooked by microwave was saltier than that cooked by water bath. The current research also provided a new approach to reduce salt consumption in fish cooking for home cooking or food industry.
本研究旨在探讨微波和传统水浴处理对草鱼肌肉理化性质及咸味感知的影响。表面疏水性和傅里叶变换红外光谱（FTIR）结果表明，微波使肌肉蛋白质展开度小于水浴。微波处理使肌肉蛋白质展开程度较低，导致水分分布和微观结构的变化，这与咸味感知的增强有关。此外，与传统水浴相比，微波处理的肌肉具有较低的蒸煮损失和剪切力。钠含量保持不变，Na 和 Cl 在肉基质中的分布进一步证明了感官分析结果，即微波处理的草鱼比水浴处理的草鱼更咸。本研究还为家庭烹饪或食品工业减少鱼肉烹饪用盐量提供了新方法。
