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中国精品科技期刊2020
丁怡萱,周婷,廖月琴,等. 两种炸制方式对带鱼品质及风味的影响[J]. 食品工业科技,2022,43(24):244−253. doi: 10.13386/j.issn1002-0306.2022030023.
引用本文: 丁怡萱,周婷,廖月琴,等. 两种炸制方式对带鱼品质及风味的影响[J]. 食品工业科技,2022,43(24):244−253. doi: 10.13386/j.issn1002-0306.2022030023.
DING Yixuan, ZHOU Ting, LIAO Yueqin, et al. Influence of Two Frying Methods on the Quality and Flavor of Hairtail[J]. Science and Technology of Food Industry, 2022, 43(24): 244−253. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030023.
Citation: DING Yixuan, ZHOU Ting, LIAO Yueqin, et al. Influence of Two Frying Methods on the Quality and Flavor of Hairtail[J]. Science and Technology of Food Industry, 2022, 43(24): 244−253. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030023.

两种炸制方式对带鱼品质及风味的影响

Influence of Two Frying Methods on the Quality and Flavor of Hairtail

  • 摘要: 以带鱼为研究对象,比较分析油炸和空气炸两种炸制方式对带鱼理化特性、微观结构、游离氨基酸、脂肪酸和挥发性成分的影响。结果表明:在相同炸制温度(190 ℃)下,随着炸制时间的增加,两种炸制方式处理的带鱼水分含量和出品率均呈下降趋势,硬度和咀嚼性均呈上升趋势,油炸后的带鱼红度得到明显提高,亮度有所下降,空气炸后的带鱼外皮保存较为完好,亮度无显著性变化(P>0.05),结合感官评定和基础理化特性得出,190 ℃下油炸7 min、空气炸24 min,此时带鱼综合品质最好。后续对这两个炸制工艺参数处理的带鱼进行比较发现,油炸带鱼的肌纤维束间隙较大且发生断裂,空气炸带鱼的肌纤维束排列紧密且有序;空气炸带鱼中必需氨基酸与总氨基酸之比高达45.41%,属于优质蛋白,而油炸低于40%;空气炸带鱼中二十碳五烯酸和二十二碳六烯酸含量显著高于油炸带鱼(P<0.05);两种炸制方式处理的带鱼中挥发性风味物质的含量及种类存在不同程度的差异。综上所述,两种炸制方式处理的带鱼品质及风味存在一定的差异,为炸制带鱼的加工方式提供了理论参考。

     

    Abstract: The effects of deep-frying and air-frying on physicochemical characteristics, microstructure, free amino acids, fatty acids and volatile components of hairtail were analyzed. The results showed that under the same frying temperature (190 ℃), with the increasing of the frying time, the moisture content and production rate of hairtail decreased, but hardness and chewiness increased. The redness of deep-frying hairtail improved significantly, but brightness decreased. The skin of air-frying hairtail was kept intact and there was no significant change in the brightness (P>0.05). Combining sensory assessment and physicochemical characteristics, under 190 ℃ deep-frying for 7 min and the air-frying for 24 min were selected. Further researchs found that the myofiber bundle gap in deep-frying hairtail was large and fractured, but the air-frying hairtail was closely arranged and orderly. The ratio of essential amino acid to total amino acid in air-frying hairtail was up to 45.41%, which belonged to high quality protein, while deep-frying samples was less than 40%. The eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of air-frying hairtail were significantly higher than that of deep-frying sample (P<0.05). The content and species of volatile flavor substances in the hairtail differed to different degrees. To sum up, there were some differences in the quality and flavor between air-frying and deep-frying hairtail, which would provide a theoretical reference for the processing method of fried hairtail.

     

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