秘鲁鱿鱼烤制过程中的品质变化

Quality changes of Peru squid during roasting process

摘要: 烤制作为鱿鱼丝加工中的关键工序,对鱿鱼的品质有重要的影响。本文主要研究了秘鲁鱿鱼在烤制过程中色泽、营养成分、安全性及风味的变化。结果表明,随着烤制时间的延长,秘鲁鱿鱼色泽加深;氨基酸含量下降,其中谷氨酸、天冬氨酸和亮氨酸含量下降最明显,而人体必需氨基酸含量降幅不大;牛磺酸的含量略有降低;甲醛含量随着烤制时间的延长而升高;香气物质的种类显著增加,其中吡嗪、噻唑等杂环化合物对烤香风味的形成具有重要作用。

Abstract: As a key step of processing,roasting played an important part in the quality control of squid products.Change of color,nutritional,safety,and flavor during the roasting process of Peru squid was investigated in this paper.The results showed that with the increase of roasting time,color of Peru squid turned darker.And the content of amino acids,especially,Glu,Asp and Leu,significantly declined. Besides,the content of essential amino acids decreased slightly.Taurine content decreased slightly and formaldehyde content increased with the roasting time increasing.Kinds of aroma substances significantly increased,and heterocyclic compounds,such as pyrazine,thiazole and so on,played an important role in the formation of roasting flavor.