Effect of curing and frying on quality of crispy- scales wuchang fish

A study was conducted to assess the effects of curing and frying treatment on the quality of crispy-scales wuchang fish.The products were prepared with fresh wuchang fish( Megalobrama amblycephala) followed by low-temperature curing,low-temperature drying,rehydration,steaming,frying and other processes.The effects of processing conditions( curing temperature and time,frying pretreatment,frying temperature and time) on the content of moisture,salt,TVB-N and sensory quality of crispy-scales Wuchang fish( Megalobrama amblycephala)were studied.The results showed that curing temperature and time,frying temperature and time had significant influence( p < 0.05) on the moisture,salt and TVB-N of final products.With increasing curing temperature and time,frying time and temperature,moisture was decreased significantly( p < 0.05),on the contrary,the content of salt and TVB-N were increased significantly( p < 0.05). The products which were processed by rehydration and steaming had best quality than control group.The best processing conditions included the following steps: fish was marinated 3 days at 5 ℃,rehydrated 20 min,then steamed 5 min at 100 ℃,and finally frying 5 min at 200 ℃.In this condition,the final products showed golden yellow color,crispy scales and compact meat.