摘要
为获得具有油炸风味的健康鱼糜制品,采用空气炸制方式制备油炸风味鱼饼,研究不同炸制温度(160、180、200℃)和时间(4、6、8、10 min)下油炸风味鱼饼的品质变化,以优化空气炸制条件。研究显示,随着空气炸制温度的升高和时间的延长,鱼饼的L^(*)值显著降低,a^(*)值和b^(*)值增大,表面逐渐形成金黄色泽。在160~180℃温度范围内油炸风味鱼饼的感官综合得分随着炸制时间的延长逐渐增大,而在200℃时鱼饼的感官综合得分先上升后下降,于200℃8 min时达到最大值,此时鱼饼外表与油炸鱼饼相近,并具有油炸食品的风味和口感。200℃炸制时间过长时鱼饼水分含量显著下降,其硬度和咀嚼性增大,脂肪氧化程度加深,导致产品品质有所下降。与传统油炸鱼饼相比,空气炸制鱼饼具有独特的油炸风味和色泽,脂肪含量和丙二醛含量更低。结果表明,空气炸制能显著降低鱼饼中油脂含量以及氧化程度,具有替代传统油炸的潜力。
In order to optimized the air frying condition of fried flavored fish cake,the samples were prepared by air frying,and the quality changes of fried flavored fish cakes were investigated under different frying temperature(160℃,180℃and 200℃)and time(4 min,6 min,8 min and 10 min).With the increase of frying temperature and the extension of frying time,the L^(*)value significantly decreased,the a^(*)and b^(*)values significantly increased and the surface of fish cakes obtain gold color.In the range of 160℃to 180℃,the sensory quality of fish cakes gradually increased with the extension of frying time,while the sensory quality of fish cakes increased and then decreased at 200℃.Under frying temperature at 200℃and fried for 8 min,the appearance of fish cake fried by air frying was similar to fried fish cake by deep-frying,which endowed fish cakes with flavor and texture of fried food.In addition,the moisture content of fish cake significantly decreased,the hardness and chewiness of fish cakes increased and the degree of lipid oxidation deepened with the extension of frying time at 200℃,which led to the decrease of product quality.Compared with the traditional fried fish cakes,the fish cakes fried by air frying at 200℃for 8 min had unique fried flavor and color,and the fat content and malondialdehyde content were lower than traditional fried food.
作者
刘月如
路索
尹涛
杜红英
胡杨
熊善柏
刘茹
LIU Yueru;LU Suo;YIN Tao;DU Hongying;HU Yang;XIONG Shanbai;LIU Ru(College of Food Science and Technology,Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Wuhan 430070,China)
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2022年第6期247-254,共8页
Journal of Huazhong Agricultural University
基金
现代农业产业技术体系专项(CARS-45-28)。
关键词
空气炸制
油炸风味
鱼饼
工艺优化
感官评价
air frying
fried flavored
fish cake
process optimization
sensory evaluation
作者简介
刘月如,E-mail:347061707@qq.com;通信作者:刘茹,E-mail:liuru@mail.hzau.edu.cn。
