食品科学 ›› 2021, Vol. 42 ›› Issue (4): 72-79.doi: 10.7506/spkx1002-6630-20190823-239

• 食品化学 • 上一篇    下一篇

油炸方式对高白鲑肌肉食用品质的影响

赵文宇,赵美钰,王可心,魏丹阳,马壮,秦磊,董秀萍   

  1. (1.国家海洋食品工程技术研究中心,辽宁海洋食品精深加工关键技术省部共建协同创新中心,辽宁省海产品精深加工产业共性技术创新平台,大连工业大学食品学院,辽宁?大连 116034;2.新疆赛湖渔业科技开发有限公司,新疆?博州 833400)
  • 出版日期:2021-02-25 发布日期:2021-02-25
  • 基金资助:
    新疆维吾尔自治区重点研发计划项目(2017B01004-4);“十三五”国家重点研发计划重点专项(2018YFD0400603)

Effect of Frying Methods on the Eating Quality of Coregonus peled Meat

ZHAO Wenyu, ZHAO Meiyu, WANG Kexin, WEI Danyang, MA Zhuang, QIN Lei, DONG Xiuping   

  1. (1. National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; 2. Xinjiang Saihu Fishery Technology Develop Co. Ltd., Bozhou 833400, China)
  • Online:2021-02-25 Published:2021-02-25

摘要: 探究采用空气油炸锅获得传统油炸效果的途径,并比较2 种油炸方式下获得高白鲑肌肉食用品质的差异。通过对熟化后的鱼块进行肌肉损失率、质构、色泽测定,筛选出传统油炸工艺参数为170 ℃-100 s和180 ℃-80 s,空气油炸工艺参数为170 ℃-12 min和180 ℃-10 min。比较2 种油炸方式下高白鲑鱼块的肌肉基本营养成分差异,在获得相似感官品质条件下,空气油炸鱼块脂肪质量分数为16.21%~17.54%,低于传统油炸鱼块脂肪质量分数18.68%~20.33%。对加工后鱼块取肉进行风味物质检测和感官评定发现2 种油炸方式处理的鱼肉挥发性风味物质、游离氨基酸、呈味核苷酸和感官评分具有相似性。综上可知,空气油炸的高白鲑鱼块在外观、质构、营养成分、呈味物质及感官方面能与传统油炸达到类似效果并减少油脂的使用。

关键词: 高白鲑;传统油炸;空气油炸;食用品质;风味物质

Abstract: This study aimed to find a way to obtain the efficiency of traditional deep frying by using an air fryer and to compare the differences between the two frying methods in terms of the eating quality of Coregonus peled meat. By measuring the cooking loss, texture and color of cooked fish, the optimal processing parameters for deep frying were 170 ℃ for 100 s and 180 ℃ for 80 s, and those for air frying were 170 ℃ for 12 min and 180 ℃ for 10 min. Then, we compared the differences in the basic nutrients of C. peled meat processed by the two frying methods. The fat content of deep-fried fish meat ranged between 18.68% and 20.33%, while the fat content of air fried fish meat with sensory quality similar to the former was in the lower range of 16.21%–17.54%. Fish meat processed by the two frying methods displayed similarities in the composition of volatile flavor compounds, free amino acids, nucleotides and sensory evaluation. In summary, air frying can bring about similar effects to deep frying in terms of the appearance, texture, nutrients and sensory quality of C. peled meat while using less oil.

Key words: Coregonus peled; deep frying; air frying; eating quality; flavor substances

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