摘要
以生蚝肉为原料,比较水煮、清蒸、烤制、油煎4种烹饪方式对生蚝色泽、质构、蛋白质、脂肪等品质变化的影响.试验结果表明,油煎处理的样品感官评价情况最好,而水煮处理对生蚝的脂肪、蛋白质含量的影响较小.与未处理样品相比,经不同烹饪方式处理的生蚝硬度和黏性显著降低(P＜0.05).通过研究,为生蚝的品质改善和合理化加工提供重要研究依据.
Abstract
Taking oyster meat as experimental raw materials,the effects of four cooking treatments,such as boiling,steaming,roasting and frying,on their color,texture,protein and fat were compared.The results showed that the sensory score of frying samples was the best,while the boiling treatment had little effect on the fat and protein content of oysters.Compared with the untreated samples,the hardness and viscosity of oysters after different cooking treatments were significantly reduced(P＜0.05).The purpose of this study is to provide an important research basis for the quality improvement and rational processing of oysters.
维普
万方数据