| 摘要: |
| 对烹调后罗非鱼营养成分的变化进行试验研究,分析罗非鱼经清蒸、微波、微波烤、烤箱烤、油煎及高压油煎6种烹调处理后其基础营养成分及脂肪酸含量。结果表明:鲜罗非鱼中蛋白质、脂肪的质量分数分别为18.50%和1.92%,n-3脂肪酸质量分数为6.3%。烹调后各罗非鱼的水分质量分数均显著降低,而粗脂肪和粗蛋白的质量分数均有所升高,其中清蒸烹调后水分的质量分数最高,为72.47%,而脂肪的质量分数最低(3.42%);油煎罗非鱼中脂肪的质量分数最高,高压油煎罗非鱼的水分质量分数最低。经烹调后m(n-6脂肪酸)∶m(n-3脂肪酸)均有所上升,但以清蒸和高压烹调的罗非鱼n-3脂肪酸保存率最高,m(n-6脂肪酸)∶m(n-3脂肪酸)值最低。 |
| 关键词: 罗非鱼 脂肪酸 营养成分 烹调 |
| DOI：10.11841/j.issn.1007-4333.2012.01.023 |
| 投稿时间：2011-08-29 |
| 基金项目:国家十一五科技支撑项目(2008BAD91B01) |
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| Effect of cooking on the major nutrient componentsand fatty acid of tilapia |
|
RUAN Guang-feng1, FAN Zhi-hong1, LI Nan-nan1, WANG Shun2, WU Wei3
|
| (1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;2.Beijing Fishery Research Institute,Beijing 100068,China;3.Midea Electric Manufacturing Co. of Life Guangdong,Shunde 528311,China) |
| Abstract: |
| The major nutrient components and fatty acid of tilapia were analyzed after six cooking treatments,including steaming,microwaving,microwave roasting,oven roasting,pan frying and pressure frying.The protein and fat content are 18.50% and 1.92%,respectively,in raw fillet,and the mass fraction of n-3 fatty acids 6.3%.After cooking,the moisture content decreased in all fillets,while the contents of protein and fat increased.Among all the cooking procedures,steamed tilapia maintained the highest moisture content (72.47%) and the lowest fat content (3.42%).Pan frying fillets had the highest fat content,while the pressure frying fillets had the lowest moisture content.The ratio of n-6/n-3 fatty acid in samples increased after all the treatments,however,steamed and pressure cooked fillets had the best retention for n-3 fatty acid and the lowest n-6/n-3 ratio. |
| Key words: tilapia proximate fatty acid cooking |
