不同烹饪方式对脆肉鲩鱼肉营养品质的影响-《中国调味品》

文章信息/Info

Title:: Effects of Different Cooking Methods on the Nutritional Quality of Ctenopharyngodon idellus C. et V

摘要:: 比较了不同烹饪方式（蒸制、煮制、油炸）对脆肉鲩鱼肉营养品质的影响。结果表明：三种烹饪方式对脆肉鲩鱼肉品质的影响较大，煮制方式蒸煮损失率最少；油炸方式蒸煮损失最大，水分含量最低，灰分、脂肪、粗蛋白含量最高。经过加热后，脆肉鲩鱼肉中的丙二醛的含量显著增大，其中煮制的样品中丙二醛的含量最高，油炸方式最低。不同烹调方式没有改变脆肉鲩肌肉中氨基酸的组成。但经过不同方式烹调后，鱼肉氨基酸总量明显增大，其中经油炸烹调的鱼肉中氨基酸含量最大。脆肉鲩鱼肉中的脂肪酸组成均有不同程度的增加，其中蒸制鱼肉中的单不饱和脂肪酸（MUFA）含量最高，其含量为48.46%，其次为油炸，为46.48%；煮制鱼肉油脂中的多不饱和脂肪酸（PUFA）含量最高，其含量为36.36%。不同烹饪方式对脆肉鲩鱼肉营养品质有一定的影响，这为脆肉鲩烹饪方式中提供一定的理论依据。

Abstract:: Comparison of the different cooking methods (steaming, boiling and frying) on the nutritional quality of crisped grass carp. The results showed that the three cooking methods had a great influence on the quality of crisped grass carp, and the cooking method had the least cooking loss rate. The biggest loss was caused by frying, the moisture content was the lowest and content of ash, fat and crude protein were the highest. After being heated, the content of malondialdehyde increases significantly in crisped grass carp, which the content of malondialdehyde in the boiled sample is the highest and the frying method is the lowest. The composition of amino acids did not change with different cooking methods in crisped grass carp. However, after different ways of cooking, the total amino acid content of fish significantly increased, which was the largest amino acid content in the Fried. The fatty acid composition of crisped grass carp all increased to different degrees by different cooking methods , among which the content of monounsaturated fatty acid (MUFA) was the highest in steamed, which was 48.46%, followed by Fried, which was 46.48%.The content of PUFA was the highest at 36.36% in cooking fish Oil and greasel. Different cooking methods have a certain impact on the nutritional quality of crisped grass carp, which provides certain theoretical basis for crisped grass carp cooking methods.