摘要
以全鱼浆和猪肉为主要原料,制备鱼浆猪肉复合凝胶,经空气炸制复热后测定其感官品质、质构性能、持水性、水分含量和色度的变化,以优化油炸风味鱼浆猪肉复合凝胶的空气炸制复热条件。结果表明:鱼浆猪肉复合凝胶经空气炸制后具有金黄的色泽和油炸食品的风味与口感,且水分含量降低,持水性增大;相比之下,较低的空气炸制温度(60~130℃)对产品品质影响较小,而提高炸制温度(160~200℃)后,产品的感官得分和破断强度显著增大(P<0.05),当炸制时间≥6 min时,弹性和内聚力明显高于未炸制样品的;在炸制过程中硬度和咀嚼度总体呈先上升后下降趋势,说明长时间炸制会降低产品的质构性能。综合而言,鱼浆猪肉复合凝胶最适的空气炸制复热条件是200℃炸制6 min。
In recent years,people prefer convenient and healthy food,the consumption of precooked meat products has increased significantly.Deep-frying is a popular and fast method for reheating food.However,frying would result in some food hazard factors and high oil uptake.It was reported that air frying could give food lower oil content,and the quality similar to frying.However,the effect of air frying on food quality was different from frying for the different heat transfer media.It is necessary to optimize the air frying condition.The aim was to investigate the optimum condition of air frying for the fish paste/pork composite gel with fried flavor.The products were prepared from whole fish paste and pork by air frying.The gel properties were evaluated in terms of textural properties,water holding capacity and moisture content.The sensory quality and chroma were also measured.The results showed that the air-fried samples had the golden color and flavor and taste of fried food.In addition,air frying decreased the moisture content,and increased the water holding capacity.In contrast,air frying at low temperature(60~130℃)hardly influenced the quality of fish paste/pork composite gels,while air frying at high temperature(160~200℃)significantly improved the sensory score and breaking force.When air-frying time was more than 6 min,both springiness and cohesiveness of air-fried gels were obviously higher than unfried samples.The hardness and chewiness of samples increased followed by a decrease with extension of air frying,indicating that long-time frying had a negative influence on the textural properties.In conclusion,air frying at 200℃for 6 min was the optimum condition for fish paste/pork composite gels with fried flavor.
作者
武润琳
刘曼曼
秦瑞珂
熊善柏
刘茹
WU Runlin;LIU Manman;QIN Ruike;XIONG Shanbai;LIU Ru(College of Food Science and Technology,Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education,Wuhan 430070,China)
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2020年第6期59-66,共8页
Journal of Huazhong Agricultural University
基金
国家重点研发计划项目(2018YFD0901005)
现代农业产业技术体系专项(CARS-45-28)
湖北省技术创新专项(重大项目)(2017ABA141)。
关键词
空气炸制
炸制条件
鱼浆
猪肉
复合凝胶
感官品质
质构性能
air frying
frying condition
fish paste
pork
composite gel
sensory quality
textural properties
作者简介
武润琳,博士研究生.研究方向:水产品加工与贮藏.E-mail:wurunlin2018@163.com;通讯作者:刘茹,博士,教授.研究方向:水产品加工与贮藏.E-mail:liuru@mail.hzau.edu.cn。
