关键词: 蒸汽微波, 鱼肉, 蛋白质变性, 色差：质构

Abstract:

Fish is one of the main meat resources in China. The moisture content of meat could be reduced by traditional microwave cooking method, thus the meat taste is spoiled. Combining microwave and steam, this paper studied the effects of steam microwave cooking on protein denaturation and various physical and chemical indexes of fish meat, aiming to optimize the technology and achieve the best quality of fish meat. The results showed that under steam-microwave condition, fish (about 45 g) was heated for about 100 s, then its protein began to denature. This study indicated that along with the increase of steam microwave cooking time, the moisture content reached its maximum on 105 s. Compared with the traditional microwave, steam microwave method successfully resolved the problem of severe water loss in food. Besides, the color change in fish meat was not obvious, and the elasticity decreased with the prolongation of cooking time. In a word, for 45 g fish, the optimum heating time was 100 s with steam microwave cooking. This result might be used as the basis for steam-microwave heating research.

Key words: steam-microwave, fish meat, protein denaturation, color difference, texture