即烹扇贝冷冻预制菜的质构特性及营养品质评价分析

Analysis and evaluation of textural characteristics and nutritional quality of ready-to-cook scallop frozen prepared dishes

中文关键词:  海湾扇贝  即烹预制食品  质构特性  营养品质  主成分分析

英文关键词:Argopecten irradians  ready-to-cook prepared dishes  texture characteristics  nutritional quality  principal component analysis

中文摘要:

      目的 探讨即烹扇贝冷冻预制菜的质构特性和营养价值。方法 采用不同熟化方式对 3 种扇贝冷冻预制 菜(蒸蒜蓉扇贝、香煎扇贝、烤扇贝)进行处理, 分析熟化后的质构、色差、微观结构、基本营养成分、氨基酸及脂 肪酸组成与生扇贝及煮扇贝的差异, 采用相关性分析及主成分分析综合评价扇贝预制菜品质。结果 扇贝冷冻预 制菜熟化后硬度、弹性和咀嚼性均显著性增加, 但蒸蒜蓉扇贝和烤扇贝的质构指标均低于煮扇贝和香煎扇贝, 后者肌肉纤维排列更紧密; 香煎扇贝、烤扇贝和蒸蒜蓉扇贝的白度值均显著低于煮扇贝和生扇贝; 熟化后扇 贝均具有高蛋白低脂肪的特点, 蛋白质含量为 20.68~29.79 g/100 g, 粗脂肪含量为 0.50~2.26 g/100 g; 氨基酸 组成合理, 脂肪酸组成丰富, 必需氨基酸含量在 22.05~31.07 g/100g, 烤扇贝具有较高的二十碳五烯酸和二十 二碳六烯酸含量; 主成分分析营养价值由高到低为香煎扇贝>烤扇贝>蒸蒜蓉扇贝>煮扇贝>生扇贝。结论 即 烹扇贝冷冻预制菜熟化后营养全面, 香煎扇贝质构及营养价值综合评价较高, 本研究为后续开发扇贝产品提 供了理论数据。

英文摘要:

      Objective To explore the textural characteristics and nutritional value of ready-to-cook scallop frozen prepared dishes. Methods Three types of frozen prepared scallops (steamed garlic scallops, fried scallops, and roasted scallops) were processed using different ripening methods. The texture, color difference, microstructure, basic nutritional components, amino acid and fatty acid composition after ripening were analyzed, and the differences between raw and cooked scallops were compared. Correlation analysis and principal component analysis were used to comprehensively evaluate the quality of prepared scallops. Results The hardness, elasticity and chewiness of frozen prepared scallops significantly increased after ripening, but the textural indicators of steamed garlic and roasted scallops were lower than those of boiled and fried scallops, with the latter having a tighter arrangement of muscle fibers; the whiteness value of fried, roasted and steamed garlic scallops were significantly lower than those of boiled and raw scallops; the ripened scallops had the characteristics of high protein and low fat, with a protein content of 20.68?29.79 g/100 g and a crude fat content of 0.50?2.26 g/100 g; the amino acid composition was reasonable, and the fatty acid composition was rich, and the essential amino acids content was between 22.05?31.07 g/100 g, and roasted scallops had a high content of eicosapentaenoic acid and docosahexaenoic acid; principal component analysis showed that the nutritional value of scallops from high to low was as follows: fried scallops>roasted scallops>steamed garlic scallops>boiled scallops>raw scallops. Conclusion The nutritional comprehensiveness of ready-to-cook scallop frozen prepared dishes after ripening, and the texture and nutritional value of fried scallops are comprehensively evaluated. This study provides theoretical data for the subsequent development of scallop products.