【摘要】 以罗非鱼为原料，探究蒸制时间(0、3、6、9、12 min和15 min)对其理化特性及风味品质的影响。研究结果表明，随着蒸制时间的延长，鱼肉的蒸煮损失率逐渐增加(P<0.05)，不易流动水向自由水转化并流失；硬度、弹性和咀嚼性在蒸制9 min时达到最大且感官评分最高；鱼肉的L~*值和白度值在6 min时达到最大值，a~*值和b~*值均显著增加(P<0.05)；经蒸制后鱼肉的鲜甜味氨基酸含量显著增加(P<0.05)，蒸制9 min后达到最大值；通过顶空-气相色谱-离子迁移谱法共检测出31种挥发性有机物，包括13种醛类、4种酮类、11种醇类和1种酯类等化合物；电子鼻检测氮氧化合物、硫化物和醇类化合物的响应值较高。综上所述，蒸制时间对鱼肉的品质和风味变化影响较大，蒸制9 min时罗非鱼整体品质最佳。该研究结果可为罗非鱼预制食品发展的品质变化提供参考。更多还原

【Abstract】 Tilapia was used as raw material to investigate the effects of steaming time(0,3,6,9,12min and 15 min) on its physicochemical properties and flavor quality.The results showed that with the increase of steaming time,the holding water capability of fish meat gradually increased(P<0.05),and the conversion and loss of free-flowing water was not easy;the hardness,elasticity and chewiness reached the maximum and the highest sensory scores at 9 min of steaming;the L~* and whiteness values of the fish meat reached the maximum at 6 min,and the a~* and b~* values increased significantly(P<0.05);the fresh and sweet amino acid content of the fish meat increased significantly(P<0.05) after steaming.The fresh and sweet amino acid content of the fish increased significantly(P<0.05) and reached the maximum value after 9 min of steaming;a total of 31 volatile compounds were detected by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS),including 13 aldehydes,4 ketones,11 alcohols and 1 ester,and other compounds;and the electronic nose detected nitrogen oxides,sulfide and alcohol compounds with a high response value.In conclusion,the steaming time had a strong influence on the quality and flavor changes of the fish,and the overall quality of tilapia was best at 9 min of steaming.The results of this study can provide a reference for the quality variation of tilapia prefabricated food development.更多还原