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

Turn off MathJax

Article Contents

Abstract

References

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.

Citation:

PDF (4087 KB)

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

More Information

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

Graphical Abstract

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

FullText(HTML)

References (39)

References

[1]	安然. 即食鱼皮胶冻加工工艺研究[D]. 福州: 福建农林大学, 2013 AN Ran. Research on the processing technology of instant fish skin jelly[D]. Fuzhou: Fujian Agriculture and Forestry University, 2013.
[2]	王萍, 张健, 孙利芹, 等. 南极冰鱼不同部位营养成分分析[J]. 水产科学,2020,39(6):928−934. [WANG Ping, ZHANG Jian, SUN Liqin, et al. Analysis of nutritional components in different parts of Antarctic icefish[J]. Fisheries Science,2020,39(6):928−934. WANG Ping, ZHANG Jian, SUN Liqin, et al. Analysis of nutritional components in different parts of Antarctic icefish[J]. Fisheries Science, 2020, 39(6): 928-934.
[3]	陈晓婷, 吴靖娜, 许旻, 等. 四种河鲀鱼皮和鱼肉的营养成分分析与评价[J]. 现代食品科技,2020,36(1):69−77. [CHEN Xiaoting, WU Jingna, XU Min, et al. Analysis and evaluation of nutritional components of four kinds of fugu fish skin and meat[J]. Modern Food Science and Technology,2020,36(1):69−77. CHEN Xiaoting, WU Jingna, XU Min, et al. Analysis and evaluation of nutritional components of four kinds of fugu fish skin and meat[J]. Modern Food Science and Technology, 2020, 36(1): 69-77.
[4]	赵连胜. 鱼皮漫谈(四)[J]. 内陆水产,1997(5):31. [ZHAO Liansheng. Talking about fish skin (four)[J]. Inland Fisheries,1997(5):31. ZHAO Liansheng. Talking about fish skin (four)[J]. Inland Fisheries, 1997(5): 31.
[5]	张志胜, 齐文聪, 韩晴, 等. 鳕鱼皮胶原蛋白的提取与应用[J]. 食品安全质量检测学报,2016,7(8):3228−3233. [ZHANG Zhisheng, QI Wencong, HAN Qing, et al. Extraction and application of cod skin collagen[J]. Journal of Food Safety and Quality Inspection,2016,7(8):3228−3233. ZHANG Zhisheng, QI Wencong, HAN Qing, et al. Extraction and application of cod skin collagen[J]. Journal of Food Safety and Quality Inspection, 2016, 7(8): 3228-3233.
[6]	鲍佳彤, 宁云霞, 杨淇越, 等. 不同淀粉种类对未漂洗革胡子鲶鱼鱼糜凝胶特性的影响[J]. 肉类研究,2020,34(4):27−33. [BAO Jiatong, NING Yunxia, YANG Qiyue, et al. Effects of different starch types on the gel properties of unwashed leather Clarias fuscus surimi[J]. Meat Research,2020,34(4):27−33. doi: 10.7506/rlyj1001-8123-20200131-026 BAO Jiatong, NING Yunxia, YANG Qiyue, et al. Effects of different starch types on the gel properties of unwashed leather Clarias fuscus surimi[J]. Meat Research, 2020, 34(4): 27-33. doi: 10.7506/rlyj1001-8123-20200131-026
[7]	李文亮, 陈祜福, 郑举谦, 等. 高钙即食脆虾预处理工艺的研究[J]. 现代食品,2020(1):93−95. [LI Wenliang, CHEN Hufu, ZHENG Juqian, et al. Research on the pretreatment technology of high-calcium instant crispy shrimp[J]. Modern Food,2020(1):93−95. LI Wenliang, CHEN Hufu, ZHENG Juqian, et al. Research on the pretreatment technology of high-calcium instant crispy shrimp[J]. Modern Food, 2020(1): 93-95.
[8]	亚本勤. 南方鲇精深加工与副产物综合利用关键技术研究[D]. 成都: 西华大学, 2014 YA Benqin. Study on key technologies of Silurus meridialis intensive processing and comprehensive utilization of by-products[D]. Chengdu: Xihua University, 2014.
[9]	毛艳贞. 斑点叉尾鮰鱼皮加工及其营养成分分析[D]. 成都: 四川农业大学, 2012 MAO Yanzhen. Fish skin processing and nutritional composition analysis of channel catfish[D]. Chengdu: Sichuan Agricultural University, 2012.
[10]	ZHU S C, YU X Y, YOU J, et al. Study of the thermodynamics and conformational changes of collagen molecules upon self-assembly[J]. Food Hydrocolloids,2020,114(12):106576.
[11]	SHAKER, M A. Comparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips[J]. International Food Research Journal,2015,22(4):1557−1563.
[12]	赵文宇, 赵美钰, 王可心, 等. 油炸方式对高白鲑肌肉食用品质的影响[J]. 食品科学,2021,42(4):72−79. [ZHAO Wenyu, ZHAO Meiyu, WANG Kexin, et al. The effect of frying methods on the eating quality of high whitefish muscle[J]. Food Science,2021,42(4):72−79. doi: 10.7506/spkx1002-6630-20190823-239 ZHAO Wenyu, ZHAO Meiyu, WANG Kexin, et al. The effect of frying methods on the eating quality of high whitefish muscle[J]. Food Science, 2021, 42(4): 72-79. doi: 10.7506/spkx1002-6630-20190823-239
[13]	陈春梅, 周惠健, 沈银涵, 等. 煮制时间对鹅肉蛋白结构的影响[J]. 食品工业科技,2021,42(4):6−11. [CHEN Chunmei, ZHOU Huijian, SHEN Yinhan, et al. Effects of cooking time on protein structure of goose meat[J]. Science and Technology of Food Industry,2021,42(4):6−11. CHEN Chunmei, ZHOU Huijian, SHEN Yinhan, et al. Effects of cooking time on protein structure of goose meat[J]. Science and Technology of Food Industry, 2021, 42(4): 6-11.
[14]	陆妙灵, 吕飞, 丁玉庭. 黄鳍金枪鱼鱼皮热泵干燥特性研究[J]. 食品工业科技,2013,34(24):110−113,119. [LU Miaoling, LÜ Fei, DING Yuting. Study on the drying characteristics of yellow fintuna skin heat pump[J]. Food Industry Science and Technology,2013,34(24):110−113,119. LU Miaoling, LV Fei, DING Yuting. Study on the drying characteristics of yellow fintuna skin heat pump[J]. Food Industry Science and Technology, 2013, 34(24): 110-113, 119.
[15]	SU Y, ZHANG M, ZHANG W M, et al. Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips[J]. LWT-Food Science and Technology,2016,73:490−497. doi: 10.1016/j.lwt.2016.06.047
[16]	屈文娜. 宰后成熟程度对扒鸡特征品质形成的影响[D]. 锦州: 渤海大学, 2019 QU Wenna. Effects of postmortem maturity on characteristics and quality of braised chicken[D]. Jinzhou: Bohai University, 2019.
[17]	刘畅. 不同处理对罗非鱼皮品质的影响[D]. 长春: 吉林农业大学, 2016 LIU Chang. The effect of different treatments on the quality of tilapia skin[D]. Changchun: Jilin Agricultural University, 2016.
[18]	GUANG Q X, WEI C, LI X Y, et al. Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)[J]. Food Chemistry,2009,116(2):413−418. doi: 10.1016/j.foodchem.2009.02.056
[19]	姚行行, 庄永亮. 云南鲷鱼皮酸溶性胶原蛋白的组成及理化特性[J]. 食品与发酵工业,2017,43(11):81−86. [YAO Xingxing, ZHUANG Yongliang. Composition and physicochemical properties of acid-soluble collagen from Yunnan snapper skin[J]. Food and Fermentation Industries,2017,43(11):81−86. YAO Xingxing, ZHUANG Yongliang. Composition and physicochemical properties of acid-soluble collagen from Yunnan snapper skin[J]. Food and Fermentation Industries, 2017, 43(11): 81-86.
[20]	廖伟, 夏光华, 李川, 等. 尖吻鲈鱼鳞和鱼皮胶原蛋白的提取及其理化特性分析[J]. 食品科学,2018,39(1):36−41. [LIAO Wei, XIA Guanghua, LI Chuan, et al. Extraction of barramundi scales and skin collagen and analysis of its physical and chemical properties[J]. Food Science,2018,39(1):36−41. doi: 10.7506/spkx1002-6630-201801005 LIAO Wei, XIA Guanghua, LI Chuan, et al. Extraction of barramundi scales and skin collagen and analysis of its physical and chemical properties[J]. Food Science, 2018, 39(1): 36-41. doi: 10.7506/spkx1002-6630-201801005
[21]	高玲玲, 侯成立, 高远, 等. 胶原蛋白热稳定性研究进展[J]. 中国食品学报,2018,18(5):195−207. [GAO Lingling, HOU Chengli, GAO Yuan, et al. Research progress in the thermal stability of collagen[J]. Chinese Journal of Food Science,2018,18(5):195−207. GAO Lingling, HOU Chengli, GAO Yuan, et al. Research progress in the thermal stability of collagen[J]. Chinese Journal of Food Science, 2018, 18(5): 195-207.
[22]	SIONKOWSKA A, KOZLOWSKA J, SKORUPSKA M, et al. Isolation and characterization of collagen from the skin of Brama australis[J]. International Journal of Biological Macromolecules,2015,80:605−609. doi: 10.1016/j.ijbiomac.2015.07.032
[23]	王正雯, 田宏伟, 周富裕, 等. 加热温度对麻鸭肌原纤维蛋白结构与凝胶特性的影响[J]. 食品科学,2020,41(13):61−68. [WANG Zhengwen, TIAN Hongwei, ZHOU Fuyu, et al. The effect of heating temperature on the structure and gel properties of myofibrillar protein in ducks[J]. Food Science,2020,41(13):61−68. doi: 10.7506/spkx1002-6630-20191128-280 WANG Zhengwen, TIAN Hongwei, ZHOU Fuyu, et al. The effect of heating temperature on the structure and gel properties of myofibrillar protein in ducks[J]. Food Science, 2020, 41(13): 61-68. doi: 10.7506/spkx1002-6630-20191128-280
[24]	邓明霞, 汪海波, 杨玲, 等. 氨基酸组成及溶剂环境对淡水鱼胶原蛋白热稳定性能的影响[J]. 现代食品科技,2015,31(12):111−120. [DENG Mingxia, WANG Haibo, YANG Ling, et al. The influence of amino acid composition and solvent environment on the thermal stability of freshwater fish collagen[J]. Modern Food Science and Technology,2015,31(12):111−120. DENG Mingxia, WANG Haibo, YANG Ling, et al. The influence of amino acid composition and solvent environment on the thermal stability of freshwater fish collagen[J]. Modern Food Science and Technology, 2015, 31(12): 111-120.
[25]	丁援园, 周裔彬, 吴亦鸣. 不同油炸温度下糯米糕水分及油脂含量分布[J]. 食品工业科技,2018,39(13):56−61. [DING Yiyuan, ZHOU Yibin, WU Yiming. Water and oil content distribution of glutinous rice cake with different frying temperature temperature[J]. Science and Technology of Food Industry,2018,39(13):56−61. DING Yiyuan, ZHOU Yibin, WU Yiming. Water and oil content distribution of glutinous rice cake with different frying temperature temperature[J]. Science and Technology of Food Industry, 2018, 39(13): 56-61.
[26]	赵勇. 降低油炸食品含油量的研究[D]. 重庆: 西南大学, 2008 ZHAO Yong. Study on reducing oil content of fried food[D]. Chongqing: Southwest University, 2008.
[27]	李其轩, 扈莹莹, 孔保华. 动物蛋白质可食性涂膜降低深度油炸食品油脂含量的研究进展[J]. 中国食品学报,2021,21(4):384−393. [LI Qixuan, HU Yingying, KONG Baohua. The research progress of animal protein edible coating to reduce the fat content of deep-fried food[J]. Chinese Journal of Food Science,2021,21(4):384−393. LI Qixuan, HU Yingying, KONG Baohua. The research progress of animal protein edible coating to reduce the fat content of deep-fried food[J]. Chinese Journal of Food Science, 2021, 21(4): 384-393.
[28]	SALEHI F. Effect of coatings made by new hydrocolloids on the oil uptake during deep-fat frying: A review[J]. Journal of Food Processing and Preservation,2020,44(11):14879.
[29]	朱运平, 袁佐云, 吕跃刚. 油炸时间及温度对方便面水分及含油量的影响[J]. 北京工商大学学报(自然科学版),2011,29(1):15−17,37. [ZHU Yunping, YUAN Zuoyun, LÜ Yuegang. Effects of frying time and temperature on moisture and oil content of instant noodles[J]. Journal of Beijing Technology and Business University (Natural Science Edition),2011,29(1):15−17,37. ZHU Yunping, YUAN Zuoyun, LV Yuegang. Effects of frying time and temperature on moisture and oil content of instant noodles[J]. Journal of Beijing Technology and Business University (Natural Science Edition), 2011, 29(1): 15-17, 37.
[30]	苏雅. 微波及其协同对真空油炸马铃薯片加工效率与品质影响及机理研究[D]. 无锡: 江南大学, 2018 SU Ya. Effect of microwave and its coordination on processing efficiency and quality of vacuum fried potato chips and mechanism study[D]. Wuxi: Jiangnan University, 2018.
[31]	KROKIDA M K, OREOPOULOU V, MAROULIS Z B. Water loss and oil uptake as a function of frying time[J]. Journal of Food Engineering,2000,44(1):39−46. doi: 10.1016/S0260-8774(99)00163-6
[32]	杨柳, 张一, 王磊, 等. LF-NMR技术在肉及肉制品研究中的应用[J]. 食品工业,2016,37(5):226−228. [YANG Liu, ZHANG Yi, WANG Lei, et al. The application of LF-NMR technology in the research of meat and meat products[J]. Food Industry,2016,37(5):226−228. YANG Liu, ZHANG Yi, WANG Lei, et al. The application of LF-NMR technology in the research of meat and meat products[J]. Food Industry, 2016, 37(5): 226-228.
[33]	SU Y, ZHANG M, FANG Z X, et al. Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and CLSM[J]. Food Research International,2017,101:188−197. doi: 10.1016/j.foodres.2017.08.067
[34]	王海鸥, 扶庆权, 陈守江, 等. 不同护色预处理对牛蒡片真空冷冻干燥特性的影响[J]. 食品科学,2017,38(1):86−91. [WANG Haiou, FU Qingquan, CHEN Shoujiang, et al. Effects of different color preserving pretreatments on the vacuum freeze-drying characteristics of burdock slices[J]. Food Science,2017,38(1):86−91. doi: 10.7506/spkx1002-6630-201701014 WANG Haiou, FU Qingquan, CHEN Shoujiang, et al. Effects of different color preserving pretreatments on the vacuum freeze-drying characteristics of burdock slices[J]. Food Science, 2017, 38(1): 86-91. doi: 10.7506/spkx1002-6630-201701014
[35]	SONG Y K, CHENG S S, WANG H H, et al. Variable temperature nuclear magnetic resonance and magnetic resonance imaging system as a novel technique for in situ monitoring of food phase transition[J]. Journal of Agricultural and Food Chemistry,2018,66(3):740−747. doi: 10.1021/acs.jafc.7b04334
[36]	XIA K X, XU W, HUANG L L, et al. Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies[J]. Journal of Food Processing and Preservation,2018,42(1):13338. doi: 10.1111/jfpp.13338
[37]	DONG X P, LI Y, LI Y, et al. Combination of NMR and MRI techniques for non-invasive assessment of sea cucumber (Stichopus japonicas) tenderization during low-temperature heating process[J]. Food Analytical Methods,2017,10(7):2207−2216. doi: 10.1007/s12161-016-0770-5
[38]	刘畅, 王健, 霍俊侃, 等. Box-Behnken响应面法优化罗非鱼皮酸处理条件的研究[J]. 肉类工业,2016(4):22−28. [LIU Chang, WANG Jian, HUO Junkan, et al. Box-Behnken response surface method to optimize the acid treatment conditions of tilapia skin[J]. Meat Industry,2016(4):22−28. doi: 10.3969/j.issn.1008-5467.2016.04.008 LIU Chang, WANG Jian, HUO Junkan, et al. Box-Behnken response surface method to optimize the acid treatment conditions of tilapia skin[J]. Meat Industry, 2016(4): 22-28. doi: 10.3969/j.issn.1008-5467.2016.04.008
[39]	林述荣. 双斑东方鲀鱼皮胶原及胶原多肽的制备及其光保护性能研究[D]. 厦门: 厦门大学, 2019 LIN Shurong. Preparation and photoprotective properties of collagen and collagen polypeptide from puffer fish skin[D]. Xiamen: Xiamen University, 2019.