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

摘要：

鱼肉是我国主要肉类之一，传统的微波烹饪方式会使肉类水分降低，影响口感。利用微波和蒸汽的结合，研究加热对鱼肉的蛋白质变性点和理化指标的影响， 优化工艺，达到鱼肉的最佳品质。结果表明，45 g左右的鱼肉在蒸汽微波条件下，加热时间为100 s左右，鱼肉蛋白开始变性。研究表明，随着蒸汽微波加热时 间的增加，水分含量在105 s时达到最大值，与传统微波相比，成功解决了微波加热使食物水分流失严重的问题，此外，鱼肉色差的变化不是特别明显，弹性随 着时间增长而降低。对于重约45 g的鱼肉，最佳加热时间为100 s，此结果可以作为蒸汽微波加热研究的基础。

关键词: 蒸汽微波, 鱼肉, 蛋白质变性, 色差：质构