Effect of Blanching Temperature and Air Frying Time on the Quality of Catfish Skin

SUN Huijuan; LI Min; ZHANG Feiyu; SUN Xi; MA Lizhen; REN Xiaoqing

doi:10.13386/j.issn1002-0306.2021100061

Volume 43 Issue 13

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(13): 71-78. > DOI: 10.13386/j.issn1002-0306.2021100061

SUN Huijuan, LI Min, ZHANG Feiyu, et al. Effect of Blanching Temperature and Air Frying Time on the Quality of Catfish Skin[J]. Science and Technology of Food Industry, 2022, 43(13): 71−78. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100061.

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Effect of Blanching Temperature and Air Frying Time on the Quality of Catfish Skin

Tianjin Aquatic Product Processing and Quality Safety School Enterprise Synergy Innovation Key Laboratory, National R & D Branch Center for Conventional Freshwater Fish Processing, Tianjin College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China

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Received Date: October 12, 2021
Available Online: May 15, 2022

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Abstract

Abstract

In order to investigate the effect of blanching temperature and air frying time on the quality of catfish skin, the cooking loss rate and thermal stability of fish skin were analyzed after blanching (50, 70, 90 ℃). On the basis of blanching, the moisture, fat, brittleness and transverse relaxation time (T₂) of fish skin were measured after air frying for 2, 4, 6, 8, 10 and 12 min, respectively. The microstructure of fish skin at different blanching temperatures and air frying for 12 min were analyzed. The results showed that: The cooking loss rate of the fish skin was 2.15% blanched at 70 ℃, the thermal stability temperature was 121.97 ℃ and 146.88 ℃, the moisture content was 2.89%, the fat content was 10.85%, and the deformation distance was 0.13 mm after air frying for 12 min. Comparing with 50 ℃ and 90 ℃, 70 ℃ blanching fish skin, the cooking loss rate was moderate, the thermal stability was better, when air frying for 12 min, the moisture content was the lowest, the deformation distance was the smallest, the fat content was lower, and the structure was uniform and smooth. So blanching temperature 70 ℃ was the better temperature which was conducive to the development of products.
- catfish skin,
- blanching,
- air fring,
- microstructure,
- low-field nuclear magnetic resonance (LF-NMR),
- quality

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