不同热加工方式对翼柄柔鱼品质的影响

探究煮制、油炸、烤制3种热加工方式对翼柄柔鱼（Sthenoteuthis pteropus）色泽、质构、硫代巴比妥酸值、生物胺及挥发性组分等指标的影响。 结果表明：热加工处理后，翼柄柔鱼色泽发生明显改变，油炸处理组色泽与其他处理组差异性显著；鱿鱼的硬度和咀嚼性发生了显著变化，煮制与其他处理组相比，弹性存在显著差异；样品经不同热加工方式后的氧化程度大小：煮制>油炸>烤制。热加工对6种生物胺的影响存在差异：亚精胺、酪胺及精胺总体含量较低，差异不显著；生鲜鱿鱼中组胺含量为3.23 ± 0.20 mg/kg，经热加工分别增加了1.29倍（煮制）、3.68倍（油炸）、2.89倍（烤制）。采用SPME-GC-MS方法对生鲜、煮制、油炸、烤制翼柄柔鱼进行挥发性化合物检验，分别检出46、52、61、70种挥发性化合物。不同热加工方对翼柄柔鱼色泽、质地、风味等食用品质的影响存在差异。研究结果为鱿鱼的热加工提供了理论指导。

Effects of different thermal processing methods on the quality of Sthenoteuthis pteropus

To investigate the effects of boiling, frying and baking on the color, texture, thiobarbituric acid value, biogenic amines and volatile substances of Sthenoteuthis pteropus. The results showed that the color of Sthenoteuthis pteropus changed significantly after thermal processing, and the color of the fried treatment group was significantly different from that of other treatment groups. The hardness and chewiness of Sthenoteuthis pteropus changed greatly, and the boiling group''s elasticity varied greatly from that of the other treatment groups. The magnitude of oxidation of the samples after different thermal processing methods: boiled > fried > baked. There were differences in the effects of thermal processing on the six biogenic amines: the overall content of spermidine, tyramine and spermine in the four groups of samples was low and the differences were not significant. The histamine content in fresh squid was 3.23 ± 0.20 mg/kg, which increased 1.29 times (boiled), 3.68 times (fried) and 2.89 times (baked) by thermal processing, respectively. A total of 46, 52, 61, and 70 volatile substances were found in fresh, boiled, fried, and baked Sthenoteuthis pteropus, respectively, using the SPME-GC-MS technique. The effects of different thermal processing methods on the edible quality of Sthenoteuthis pteropus, such as color, texture and flavor, were different. The results of the study provide theoretical guidance for the thermal processing of squid.