Technology Optimization and Flavor Analysis of Air Fried Fish Skin

SUN Huijuan; LI Lu; MA Kaihua; MA Lizhen; REN Xiaoqing

doi:10.13386/j.issn1002-0306.2021110225

Volume 43 Issue 17

Aug. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(17): 212-222. > DOI: 10.13386/j.issn1002-0306.2021110225

SUN Huijuan, LI Lu, MA Kaihua, et al. Technology Optimization and Flavor Analysis of Air Fried Fish Skin[J]. Science and Technology of Food Industry, 2022, 43(17): 212−222. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110225.

Citation:

PDF (3549 KB)

Technology Optimization and Flavor Analysis of Air Fried Fish Skin

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

More Information

Received Date: November 18, 2021
Available Online: July 14, 2022

Graphical Abstract

Abstract

Abstract

In order to develop air fried fish skin products, the air frying process of fish skin was optimized and its flavor was analyzed. The effects of blanching time, brine mass fraction, brine immersion time, marinating time, pre-drying temperature and time, air frying temperature and time on air-frying fish skin were studied on the basis of single factor and mixed-level uniform design. The results showed that the best formula of air fried fish skin as follows: blanching time was 8 s, salt water mass fraction was 1%, salt water immersion time was 20 min, marinating time was 36 min, pre drying temperature was 55 ℃, pre drying time was 25 min, air explosion temperature was 190 ℃, air explosion time was 16 min. The flavor compounds of air fried fish skin under the optimum process conditions were analyzed by gas chromatography ion mobility spectrometry (GC-IMS). There were 40 volatile substances that had been identified, including ethyl caproate, caproic acid, trans-2-octenal, (E,E)-2,4-hexadienal, 2-heptanone, 2,5-Dimethylpyrazine, (E)-2-hexenal, 2-methylpyrazine, isovaleric acid, 2-methylbutanal, 1-octanol, isoamyl alcohol, 2-propyl-1-Pentanol, 2-ethylfuran were high in content, and overall of them had a pleasant odor. The results of this study provide a theoretical reference for the process and flavor of air frying products.
- air frying,
- fish skin,
- uniform design,
- principal component analysis,
- gas chromatography-ion mobility spec-trometry (GC-IMS),
- process optimization

FullText(HTML)

References (33)

References

[1]	张慈军, 杨建新, 金华, 等. 津新红镜鲤肌肉和鱼皮营养成分分析与品质评定[J]. 河北渔业,2020(8):5−9, 32. [ZHANG Cijun, YANG Jianxin, JIN Hua, et al. Analysis and quality evaluation of nutrient components in muscle and skin of Jinxin red mirror carp[J]. Hebei Fisheries,2020(8):5−9, 32. ZHANG Cijun, YANG Jianxin, JIN Hua, et al. Analysis and quality evaluation of nutrient components in muscle and skin of Jinxin red mirror carp[J]. Hebei Fisheries, 2020(8): 5-9, 32.
[2]	佘文海, 马海霞, 梁珀钏. 一种水发罗非鱼鱼皮的工艺[J]. 肉类工业,2020(12):28−30. [SHE Wenhai, MA Haixia, LIANG Bochuan. A process for water-stable tilapia skin[J]. Meat Industry,2020(12):28−30. doi: 10.3969/j.issn.1008-5467.2020.12.007 SHE Wenhai, MA Haixia, LIANG Bochuan. A process for water-stable tilapia skin[J]. Meat Industry, 2020(12): 28-30. doi: 10.3969/j.issn.1008-5467.2020.12.007
[3]	钟威, 万刚, 汤徐英, 等. 动力学模型预测泡椒鱼皮产品货架寿命[J]. 肉类工业,2011(1):35−38. [ZHONG Wei, WAN Gang, TANG Xuying, et al. The kinetic model predicts the shelf life of pickled pepper and fish skin products[J]. Meat Industry,2011(1):35−38. doi: 10.3969/j.issn.1008-5467.2011.01.013 ZHONG Wei, WAN Gang, TANG Xuying, et al. The kinetic model predicts the shelf life of pickled pepper and fish skin products[J]. Meat Industry, 2011(1): 35-38. doi: 10.3969/j.issn.1008-5467.2011.01.013
[4]	王雅菲, 祁立波, 白帆, 等. 熬胶工艺对鲟鱼鱼皮胶冻品质的影响[J]. 中国食品学报,2019,19(9):137−146. [WANG Yafei, QI Libo, BAI Fan, et al. The effect of boiling glue technology on the quality of sturgeon skin jelly[J]. Chinese Journal of Food Science,2019,19(9):137−146. WANG Yafei, QI Libo, BAI Fan, et al. The effect of boiling glue technology on the quality of sturgeon skin jelly[J]. Chinese Journal of Food Science, 2019, 19(9): 137-146.
[5]	周婉君, 吴燕燕, 李来好, 等. 即食型休闲食品“油炸鱼皮”工艺研究[J]. 南方水产,2006(1):62−65. [ZHOU Wanjun, WU Yanyan, LI Laihao, et al. Research on "Fried fish skin" process of instant snack food[J]. Southern Fisheries,2006(1):62−65. ZHOU Wanjun, WU Yanyan, LI Laihao, et al. Research on "Fried Fish Skin" process of instant snack food[J]. Southern Fisheries, 2006, (1): 62-65.
[6]	FANG M C, HUANG G J, SUNG W C. Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying[J]. LWT,2021,137:110494. doi: 10.1016/j.lwt.2020.110494
[7]	李锐, 孙祖莉, 李来好, 等. 不同热加工方式对罗非鱼片食用品质的影响[J]. 食品与发酵工业,2020,46(14):127−135. [LI Rui, SUN Zuli, LI Laihao, et al. The effect of different thermal processing methods on the eating quality of tilapia fillets[J]. Food and Fermentation Industries,2020,46(14):127−135. doi: 10.13995/j.cnki.11-1802/ts.023881 LI Rui, SUN Zuli, LI Laihao, et al. The effect of different thermal processing methods on the eating quality of tilapia fillets[J]. Food and Fermentation Industries, 2020, 46(14): 127-135. doi: 10.13995/j.cnki.11-1802/ts.023881
[8]	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. Effect of frying method 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. Effect of frying method on the eating quality of high whitefish muscle[J]. Food Science, 2021, 42(4): 72-79. doi: 10.7506/spkx1002-6630-20190823-239
[9]	李凯峰, 周远平, 王琼, 等. 3种烹调方式下马铃薯风味化合物组分构成的品种间差异比较[J]. 食品科学,2020,41(20):159−166. [LI Kaifeng, ZHOU Yuanping, WANG Qiong, et al. Comparison of variety differences in potato flavor compound composition under three cooking methods[J]. Food Science,2020,41(20):159−166. doi: 10.7506/spkx1002-6630-20190919-247 LI Kaifeng, ZHOU Yuanping, WANG Qiong, et al. Comparison of variety differences in potato flavor compound composition under three cooking methods[J]. Food Science, 2020, 41(20): 159-166. doi: 10.7506/spkx1002-6630-20190919-247
[10]	CHEN J H, TAO L N, ZHANG T, et al. Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS[J]. LWT,2021,147:111585. doi: 10.1016/j.lwt.2021.111585
[11]	WANG F, GAO Y Q, WANG H B, et al. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS)[J]. Meat Science,2021,175:108449. doi: 10.1016/j.meatsci.2021.108449
[12]	李玉龙, 杨烨, 陆国权. 基于均匀设计和主成分分析的甘薯薯片油炸工艺优化[J]. 食品科学,2017,38(4):223−230. [LI Yulong, YANG Ye, LU Guoquan. Optimization of frying process for sweet potato chips based on uniform design and principal component analysis[J]. Food Science,2017,38(4):223−230. doi: 10.7506/spkx1002-6630-201704036 LI Yulong, YANG Ye, LU Guoquan. Optimization of frying process for sweet potato chips based on uniform design and principal component analysis[J]. Food Science, 2017, 38(4): 223-230. doi: 10.7506/spkx1002-6630-201704036
[13]	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
[14]	关熔, 林婉玲, 曾庆孝, 等. 盐处理对脆肉鲩冷鲜鱼片贮藏品质的影响[J]. 食品与发酵工业,2009(4):184−188. [GUAN Rong, LIN Wanling, ZENG Qingxiao, et al. The effect of salt treatment on the storage quality of cold crispy carp fillets[J]. Food and Fermentation Industries,2009(4):184−188. GUAN Rong, LIN Wanling, ZENG Qingxiao, et al. The effect of salt treatment on the storage quality of cold crispy carp fillets[J]. Food and Fermentation Industries, 2009(4): 184-188.
[15]	刘亚珍. 常压油炸条件下降低油炸薯条含油量的工艺研究[D]. 南京: 南京农业大学, 2007 LIU Yazhen. Research on the technology of reducing the oil content of fried French fries under normal pressure frying conditions[D]. Nanjing: Nanjing Agricultural University, 2007.
[16]	JIN G, HE L, WANG Q, et al. Pulsed pressure assisted brining of porcine meat[J]. Innovative Food Science & Emerging Technologies,2014,22(4):76−80.
[17]	陆妙灵. 金枪鱼鱼皮干制加工技术研究[D]. 杭州: 浙江工业大学, 2013 LU Miaoling. Research on tuna skin drying processing technology[D]. Hangzhou: Zhejiang University of Technology, 2013.
[18]	高昕, 张亚琦, 许家超, 等. 不同干燥条件对鲍鱼组织构造及流变特性的影响[J]. 中国食品学报,2008(3):108−115. [GAO Xin, ZHANG Yaqi, XU Jiachao, et al. Effects of different drying conditions on the tissue structure and rheological properties of abalone[J]. Chinese Journal of Food Science,2008(3):108−115. doi: 10.3969/j.issn.1009-7848.2008.03.020 GAO Xin, ZHANG Yaqi, XU Jiachao, et al. Effects of different drying conditions on the tissue structure and rheological properties of abalone[J]. Chinese Journal of Food Science, 2008(3): 108-115. doi: 10.3969/j.issn.1009-7848.2008.03.020
[19]	张亚楠. 不同油炸技术对猪肉制品品质特性影响的研究[D]. 上海: 上海海洋大学, 2018 ZHANG Yanan. Study on the influence of different frying techniques on the quality characteristics of pork products[D]. Shanghai: Shanghai Ocean University, 2018.
[20]	齐颖. 油炸肉制品加工过程中多环芳烃的形成及控制研究[D]. 天津: 天津科技大学, 2015. QI Ying. Research on the formation and control of polycyclic aromatic hydrocarbons during the processing of fried meat products[D]. Tianjin: Tianjin University of Science and Technology, 2015.
[21]	颜未来, 吴卫国, 李超. 不同工艺对油炸香芋片的品质特性研究[J]. 现代食品科技,2013,29(5):1006−1009. [YAN Weilai, WU Weiguo, LI Chao. Study on the quality characteristics of fried fragrant taro chips by different processes[J]. Modern Food Science and Technology,2013,29(5):1006−1009. YAN Weiwei, WU Weiguo, LI Chao. Study on the quality characteristics of fried fragrant taro chips by different processes[J]. Modern Food Science and Technology, 2013, 29(5): 1006-1009.
[22]	BORDIN K, KUNITAKE M T, ARACAVA K K, et al. Changes in food caused by deep fat frying-A review[J]. Archivos Latinoamericanos De Nutrición,2013,63(1):5−13.
[23]	刘春菊, 王海鸥, 牛丽影, 等. 蔗糖调控对气流膨化黄桃片微观结构及品质的影响[J]. 食品科学,2020,41(11):113−120. [LIU Chunju, WANG Haiou, NIU Liying, et al. Effects of sucrose regulation on the microstructure and quality of air-expanded yellow peach slices[J]. Food Science,2020,41(11):113−120. doi: 10.7506/spkx1002-6630-20190419-254 LIU Chunju, WANG Haiou, NIU Liying, et al. Effects of sucrose regulation on the microstructure and quality of air-expanded yellow peach slices[J]. Food Science, 2020, 41(11): 113-120. doi: 10.7506/spkx1002-6630-20190419-254
[24]	江海, 陈小华, 杜佳宝, 等. 基于主成分分析评价陕南地区主栽猕猴桃的品质[J]. 陕西理工大学学报(自然科学版),2021,37(1):43−49. [JIANG Hai, CHEN Xiaohua, DU Jiabao, et al. Based on principal component analysis to evaluate the quality of main kiwifruit grown in southern Shaanxi[J]. Journal of Shaanxi University of Technology (Natural Science Edition),2021,37(1):43−49. JIANG Hai, CHEN Xiaohua, DU Jiabao, et al. Based on principal component analysis to evaluate the quality of main kiwifruit grown in southern Shaanxi[J]. Journal of Shaanxi University of Technology (Natural Science Edition), 2021, 37(1): 43-49.
[25]	ANDRÉS M G, NATALIA A M, VICENTE R E, et al. Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS[J]. Meat Science,2019,152:146−154. doi: 10.1016/j.meatsci.2019.02.018
[26]	DUAN Z L, DONG S L, DONG Y W, et al. Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue[J]. Food Research International,2021,385:110385.
[27]	CUI Z K, YAN H, Manoli Tatiana, et al. Changes in the volatile components of squid (Illex argentinus) for different cooking methods via headspace-gas chromatography-ion mobility spectrometry[J]. Food Science & Nutrition,2020,8(10):1−15.
[28]	张聪, 陈德慰. 油炸食品风味的研究进展[J]. 食品安全质量检测学报,2014,5(10):3085−3091. [ZHANG Cong, CHEN Dewei. The research progress of fried food flavor[J]. Journal of Food Safety and Quality Inspection,2014,5(10):3085−3091. ZHANG Cong, CHEN Dewei. The research progress of fried food flavor[J]. Journal of Food Safety and Quality Inspection, 2014, 5(10): 3085-3091.
[29]	ZHANG Q, DING Y C, GU S Q, et al. Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS[J]. Food Research International,2020,137:109339. doi: 10.1016/j.foodres.2020.109339
[30]	ZHOU X X, CHONG Y Q, DING Y T, et al. Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS, e-nose and sensory evaluation[J]. Food Chemistry,2016,207:205−213. doi: 10.1016/j.foodchem.2016.03.026
[31]	HAN Y C, CHI W Y, JOOSHIN K, et al. Static headspace analysis-olfactometry (SHA-O) of odor impact components in salted-dried white herring (Ilisha elongata)[J]. Food Chemistry,2007,104(2):842−851. doi: 10.1016/j.foodchem.2006.08.036
[32]	顾赛麒, 唐锦晶, 周绪霞, 等. 腌腊鱼传统日晒干制过程中品质变化与香气形成[J]. 食品科学,2019,40(17):36−44. [GU Saiqi, TANG Jinjing, ZHOU Xuxia, et al. Quality changes and aroma formation during traditional sun-dried pickled fish[J]. Food Science,2019,40(17):36−44. doi: 10.7506/spkx1002-6630-20180716-201 GU Saiqi, TANG Jinjing, ZHOU Xuxia, et al. Quality changes and aroma formation during traditional sun-dried pickled fish[J]. Food Science, 2019, 40(17): 36-44. doi: 10.7506/spkx1002-6630-20180716-201
[33]	CHEN Y, LI P, LIAO L Y, et al. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS[J]. Food Chemistry,2021,361:130055. doi: 10.1016/j.foodchem.2021.130055

Supplements (0)

Cited By

Cited by

Periodical cited type(9)

1.	刘学艳，吴成远，徐婷，罗正飞，刘艳红，王绍梅. 不同品种工夫红茶挥发性物质研究. 中国茶叶. 2025(04): 62-67 .
2.	徐旭华，黄文洁，陈旭峰，陈园园，吴绍文，李红建，晏石娟. ‘丹霞2号’红茶加工过程中品质特征成分的动态变化研究. 园艺学报. 2024(01): 145-161 .
3.	孙宏，姚晓红，吴逸飞，王新，沈琦，汤江武. 粉绿狐尾藻固态发酵饲料的营养成分及其代谢物分析. 中国畜牧杂志. 2023(04): 186-192 .
4.	唐佳代，冉光耀，陈诺，王芙蓉，赵腾飞，冷枝，王怡，王士超. 基于非靶向代谢组学分析不同陈化时间老鹰茶代谢产物的差异. 中国酿造. 2023(09): 115-119 .
5.	杨云飞，王玉婉，林家正，涂政，蓝天梦，陈琳，叶阳. 发酵中氧对红茶品质的影响及富氧发酵工艺优化. 食品工业科技. 2023(19): 199-207 . 本站查看
6.	夏长杙，冉乾松，蒲璐璐，刘亚兵. 不同发酵方式对古茶树鲜叶制备工夫红茶品质的影响. 中国酿造. 2023(10): 127-135 .
7.	陈霞，唐晨阳，马昕怡，邵童，李晓兵，顾瑞霞. 超微茶粉对益生菌慕斯品质及抗氧化活性的影响. 食品与发酵工业. 2022(10): 194-198 .
8.	刘亚芹，王辉，杨霁虹，周汉琛，黄建琴，雷攀登. 基于滋味成分变化的祁门红茶发酵程度差异研究. 茶叶通讯. 2022(02): 193-201 .
9.	曾议霆，吴雪莉，杨春梅，刘高杰，高丙德，唐克纯. 基于非靶向代谢组学比较不同发酵方式红茶滋味物质差异. 食品安全质量检测学报. 2022(16): 5288-5296 .