即食油炸泥鳅的主要化学组成以及质地分析

Chemical compositions and textural characteristics of a ready-to-eat fried loach( Misgurnus anguillicaudatus)

摘要: 以黑龙江省人工养殖泥鳅为原料,经一系列加工后得到即食休闲油炸泥鳅。分析结果表明,成品泥鳅中含蛋白质34.94%、脂肪20.06%、水分37.60%和食盐4.45%,并且,必需氨基酸占氨基酸总量的39.19%,不饱和脂肪酸占总脂肪酸的71.05%。加工处理导致泥鳅的硬度、弹性和咀嚼性指标提高,泥鳅腌制过程中所加入的抗氧化剂茶多酚和没食子酸丙酯,可以抑制脂肪的自动氧化反应,使得20℃贮藏90d后成品泥鳅的脂肪过氧化值、硫代巴比妥酸值分别降低30%~50%。

Abstract: The raw loach( Misgurnus anguillicaudatus) from Heilongjiang Province was processed to obtain a convenient and ready- to- eat fried loach. The evaluation results indicated that the fried loach had protein,fat,moisture and salt content about 34.94%,20.06%,37.60% and 4.45%,respectively. The proportion of the essential amino acids to total amino acids in the fried loach was as high as 39.19% while that of total unsaturated fatty acids content to total fatty acids was about 71.05%. The carried out processing resulted in the fried loach increased hardness,springiness and chewiness.The addition of two antioxidants tea polyphenols and propyl gallate showed inhibition on lipid oxidation in the fried loach stored at 20℃ for 90 d.The measured peroxide and thiobarbituric acid values were found to be decreased by 30% ~50%