National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
Xinjiang Saihu Fishery Technology Develop. Co., Ltd., Bagedahl Town Industrial Park, Wenquan County, Xinjiang, Bozhou, China.
J Texture Stud. 2020 Oct;51(5):830-840. doi: 10.1111/jtxs.12540. Epub 2020 Jul 14.
In this study, effects of different steaming conditions (temperature-time scales) on quality characteristics of cooked whitefish (Coregonus peled) were characterized to guide product development. Investigation of three cooking conditions, including 60°C (3-20 min) 80°C (1-12 min) and 100°C (1-6 min) indicated that properties including textural properties, cooking loss, color change, water holding capacity (WHC), and protein content were all significantly correlated to the cooking condition. It was observed that the color changes of fish meat, especially the brightness L* were strongly correlated to the relative extraction rate (RER) of myofibrillar proteins (MFPs), which could be considered as a marker for the doneness of the cooked whitefish. Our results indicated that during the steaming process, the water holding capacity of the fish continued to decline, and the cooking loss continued to increase. However, a sudden jump in cooking loss occurred when the fish sample became overcooked. To minimize cooking loss, a good control of the doneness hence is needed to avoid overcooking. Moreover, results of this study demonstrated that low-temperature steaming could better maintain the springiness and cohesiveness of the fish as the myofibrillar proteins experienced less sudden swelling and shrinkage. Hence, low temperature steaming should be the preferred method for whitefish processing to minimize the negative impact on fish sensory qualities.
本研究旨在探讨不同蒸煮条件（温度-时间尺度）对白鱼品质特性的影响，以期为产品开发提供指导。研究了三种蒸煮条件，包括 60°C（3-20 分钟）、80°C（1-12 分钟）和 100°C（1-6 分钟），结果表明，包括质构特性、蒸煮损失、颜色变化、持水能力（WHC）和蛋白质含量在内的特性均与蒸煮条件显著相关。研究还观察到鱼肉颜色变化，尤其是亮度 L*与肌原纤维蛋白（MFPs）的相对提取率（RER）强烈相关，可作为白鱼烹饪程度的标志。研究结果表明，在蒸煮过程中，鱼肉的持水能力持续下降，蒸煮损失持续增加。然而，当鱼样过度烹饪时，蒸煮损失会突然增加。为了减少蒸煮损失，需要很好地控制烹饪的成熟度，以避免过度烹饪。此外，本研究结果表明，低温蒸煮可以更好地保持鱼肉的弹性和粘性，因为肌原纤维蛋白经历的突然膨胀和收缩较少。因此，低温蒸煮应该是白鱼加工的首选方法，以尽量减少对鱼肉感官品质的负面影响。
