5种经济头足类水产品加工工艺性质的研究

以新鲜的枪乌贼、太平洋褶柔鱼、短蛸、冷冻的柔鱼和茎柔鱼为原料,分别测定其质量组成及其一般化学成分,并比较了柔鱼和茎柔鱼的热加工特性。研究发现,5种头足类水产品的可食部分均超过70%,水分含量超过78%,粗蛋白含量为58%~83%,粗脂肪含量为4%~19%。在2种不同的热处理方式下,柔鱼和茎柔鱼外套膜沿体轴方向的收缩均大于环绕体轴方向的收缩,在蒸煮过程中,柔鱼的质量损失和水分流失均在5 min时达到最大,茎柔鱼在6 min时达到最大,在烘烤的过程中,2种柔鱼的质量损失随着水分流失的增加而增加。

Processing Properties of Several Commercial Cephalopod Species

The proximate chemical composition of edible parts in Loligo beka,Todarodes pacificus,Octopus ocellatus,Ommastrephes bartrami and Dosidicus gigas was determined,and the thermal cooked attributes of O.bartrami and D.gigas were researched.The results indicated that all the species selected held high edible parts as above 70%,with the moisture of above 78%,crude protein 58%~83% and crude fat methods 4%~19%.Thermal cooked attributes of mantle muscle were investigated under different conditions by two heating methods.The results showed that mantle muscle of O.bartrami and D.gigas was shrunken significantly,along longitudinal direction much more dramatically than that around the mantle principal axis.The both loss of weight and moisture were also analysed by the cooked mantle muscle.The both maximum loss of both weight and moisture of O.bartrami was observed at the fifth minute and D.gigas at the sixth minute.The weight loss was increasing with the moisture vapored during the dryness.