不同烹饪方式对金枪鱼中美拉德反应产物的影响
目的 探讨煎制、挂糊油炸、烤制和煮制4种烹饪方式对金枪鱼中美拉德反应的影响。方法 研究4种家庭烹饪方式(煎、炸、煮和烤)对金枪鱼鱼块中糠氨酸、羧甲基赖氨酸(carboxy methyllysine, CML)、丙烯酰胺、荧光化合物和赖氨酸含量的作用, 探究烹饪方法对美拉德反应产物(Maillard reaction products, MRPs)的影响, 从MRPs安全性的角度比较金枪鱼4种家庭烹饪方式的安全性。结果 煎制和挂糊油炸烹饪金枪鱼过程中, 当鱼块中心温度≤80 ℃时, MRPs主要为糠氨酸; 当鱼块中心温度达90 ℃时, MRPs中糠氨酸含量下降, 荧光产物含量增加。4种烹饪方式中仅300 ℃条件下烤制10 min的金枪鱼块中有少量CML产生; 中心温度达100 ℃的煎制烹饪、中心温度≥90 ℃的挂糊油炸烹饪和≥240 ℃烤制温度的烤制烹饪, 均导致鱼块中少量丙烯酰胺产生。煮制烹饪的鱼块中中后期MRPs含量较少。此外, 煎制、烤制和煮制均可导致鱼块中赖氨酸含量降低, 但鱼块中心温度≤90 ℃的挂糊油炸烹饪, 可使鱼块中赖氨酸几乎没有损失。结论 综合对比4种烹饪方式, 挂糊油炸可显著保持金枪鱼块营养品质, 是值得推荐的一种金枪鱼烹饪加工方式。
Objective To evaluate the effects of four cooking methods including pan-frying, coat-deep-frying, baking and boiling on Maillard reaction in tuna. Methods The content changes of furosine, carboxy methyllysine (CML), acrylamide, fluorescence compounds and lysine in tuna fillet cooked by pan-frying, coat-deep-frying, baking and boiling were investigated, the effects of cooking methods on Maillard reaction products (MRPs) were studied, and then the edible safety of tuna fillet cooked by different methods were evaluated from the perspective of MRPs. Results The tuna cooked by pan-frying and coat-deep-frying mainly generated furosine when the internal temperature was below 80 ℃. When the temperature reached 90 ℃, furosine content decreased and fluorescent compounds increased. Among 4 cooking methods, only by baking at 300 ℃ for 10 min, a small amount of CML was generated. A small amount of acrylamide generated in tuna fillet by pan-frying with internal temperature of 100 ℃, coat-deep-frying with internal temperature ≥90 ℃ and baking with internal temperature ≥240 ℃. Tuna fillet cooked by boiling in water caused very low MRPs during the middle and later periods. Pan-frying, baking and boiling significantly decreased lysine content in tuna fillet, while the coat-deep-frying method (the center temperature of tuna fillet ≤90 ℃) did not affect the lysine content in tuna fillet. Conclusion By comparison of the MRPs of 4 home cooking methods, coat-deep-frying may not affect the nutritional quality of tuna fillet, which is recommended a cooking processing way for tuna.
标题：不同烹饪方式对金枪鱼中美拉德反应产物的影响
英文标题：Influence of different cooking methods on Maillard reaction products in tuna fillet
作者：
黄苏红 宁波大学海洋学院
通旭婷 宁波大学海洋学院
宋琳璐 宁波大学海洋学院
单梦圆 宁波大学海洋学院
徐大伦 宁波大学海洋学院
张进杰 宁波大学海洋学院
中文关键词:烹饪方式,金枪鱼,糠氨酸,羧甲基赖氨酸,丙烯酰胺,荧光物质,美拉德反应,
英文关键词:cooking methods,tuna,furosine,carboxy methyllysine,acrylamide,fluorescence compounds,Maillard reaction,
发表日期：2017-01-23
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