Sanya Oceanographic Institution, Ocean University of China, Sanya 572025, China.
Qingdao Institute of Measurement Technology, Qingdao 266000, China.
Molecules. 2023 Dec 13;28(24):8075. doi: 10.3390/molecules28248075.
To investigate the effects of traditional high-temperature cooking and cooking on the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure, and volatile compounds were analyzed. In comparison with samples subjected to traditional high-temperature cooking, -treated samples exhibited less protein denaturation, a secondary structure dominated by α-helices, a stable and compact structure, a significantly higher moisture content, and fewer gaps in muscle fibers. The hardness of the -treated samples was higher than that of control samples, and the extent of lipid oxidation was significantly reduced. The cooking technique resulted in notable changes in the composition and relative content of volatile compounds, notably leading to an increase in the presence of 1-octen-3-ol, α-pinene, and dimethyl sulfide, and a decrease in the levels of hexanal, D-limonene, and methanethiol. treatment significantly enhanced the structural stability, hardness, and springiness of muscle fibers in tilapia fillets and reduced nutrient loss, enriched flavor, and mitigated effects on taste and fishy odor.
为了研究传统高温烹饪和微波烹饪对罗非鱼片品质的影响，分析了肌肉微观结构、质地、脂质氧化、蛋白质结构和挥发性化合物。与传统高温烹饪的样品相比，微波处理的样品表现出较少的蛋白质变性，以α-螺旋为主的二级结构，稳定且紧凑的结构，显著更高的水分含量，以及肌肉纤维之间更少的间隙。微波处理样品的硬度高于对照样品，脂质氧化程度显著降低。微波烹饪技术导致挥发性化合物的组成和相对含量发生显著变化，特别是导致 1-辛烯-3-醇、α-蒎烯和二甲基硫醚的含量增加，而己醛、D-柠檬烯和甲硫醇的含量降低。微波处理显著增强了罗非鱼片肌肉纤维的结构稳定性、硬度和弹性，减少了营养物质的损失，丰富了风味，并减轻了对口感和腥味的影响。
