Objective scoring method for grilled fish quality and effects of various heat sources on the quality of grilled fish.

烤鱼品质客观评分方法及各种热源对烤鱼品质的影响

基本信息

批准号：
07458001
负责人：
HATAE Keiko
金额：
$ 5.38万
依托单位：
Ochanomizu University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
1995
资助国家：
日本
起止时间：
1995 至 1996
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-07458001/
关键词：
grilled fish scoring sheet questionnaire charcoal brust-style gas burner bunsen-style gas burner sensory evaluation scanning electron microscopy 魚焼く

项目摘要

Grilling is one of the most popular methods for cooking fish, and Japanese people appreciate the taste of grilled fish. However, grilling fish is difficult since it is not easy to control the burner temperature or to know whether the center of the fish meat has been fully cooked or not. We first established a scoring sheet for grilled fish. The score sheet comprises seven terms, with three to five explanatory words for each term. The seven selected terms which are thought to best convey the quality of grilled fish and their assigned importance points are as follows : shape of the whole fish (10 points), condition of the surface (8), grilled color of the surface (20), easy or not easy to handle by chopticks (6), juiciness (25), and taste (25).The three heat sources used were charcoal, the brust-style gas burner and the bunsen-style gas burner. The brust burner has a steel cover over bunsen-type nozzles to convert the convected heat from the gas burner into radiant heat. The temperatures of these heat sources were 700 ﾟC for the charcoal grill and 820 ﾟC for the brust-type grill. Fish were then grilled at on both sides for 5 min each under these grilling conditions, and the quality of the grilled fish from the three different heating devices was compared.There was no significant difference in the weight, nor in the moisture and lipid contents among them. Sensory evaluation of the three kinds of grilled fish was carried out by using the quality scoring sheet which had been established. The score for the fish grilled by charcoal was the highest, but not significantly different from that grilled by the brust-style grill.Scanning electron microscopy revealed droplets of oil under the surface skin of the fish grilled by the charcoal and brust-style devices.

烧烤是烹饪鱼类最受欢迎的方法之一，日本人欣赏烤鱼的味道。但是，很难烤鱼，因为控制燃烧器温度并不容易知道鱼肉的中心是否已完全煮熟。我们首先建立了一张烤鱼的评分纸。分数表包含七个术语，每个学期有三到五个爆炸性的单词。 The seven selected terms which are thought to best convey the quality of grilled fish and their assigned importance points are as follows: shape of the whole fish (10 points), condition of the surface (8), grilled color of the surface (20), easy or not easy to handle by chopticks (6), juiciness (25), and taste (25).The three heat sources used were charcoal, the brust-style gas burner and the bunsen-style gas burner. Brust燃烧器在Bunsen型喷嘴上有一个钢盖，将对流燃烧器的热量转换为辐射热。这些热源的温度为木炭烤架的700 c，刷式烤架的温度为820°C。然后在这些烧烤条件下，两侧的鱼在两侧烤5分钟，并比较了三种不同加热装置的烤鱼质量。体重没有显着差异，水分和脂质含量之间没有显着差异。通过使用已确定的质量评分表进行了三种烤鱼的感觉评估。木炭烤的鱼的得分最高，但与布鲁斯风格的烤架烤的水分最高。扫描的电子显微镜揭示了在木炭和布鲁斯式设备烤的鱼表面下的油滴。