斑点叉尾鮰鱼脱水程度对其油炸品质的影响  

Effect of Dehydration Degree on the Quality of Fried Channel Catfish

作　　者：张鹏[1] 王旋[1] 杨方[1] 姜启兴[1] 许艳顺[1] 夏文水[1] 

机构地区：[1]食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2016年第8期878-882,共5页Journal of Food Science and Biotechnology

基　　金：现代农业产业技术体系建设专项(CARS-46);苏北富民强县项目(BN2014052);江苏省水产三新工程项目(D2013-7)

摘　　要：以色泽、质构、含油量、过氧化值、硫代巴比妥酸(TBA)以及酸价为指标,研究鱼块的脱水程度(未脱水,水分质量分数75%、70%、65%、60%)对油炸过程中鱼肉品质的影响。结果表明:随着脱水程度的增加,油炸前鱼肉水分含量的减少,油炸过程中鱼块的TBA值和酸价呈现逐渐增加的趋势,过氧化值则是先变大后减小,表明脂肪氧化程度的加剧,然而鱼肉的含油率随着油炸前水分含量的减少呈现逐渐下降的趋势,感官品质分析表明,鱼肉油炸前适度脱水可以改善油炸后鱼肉的色泽,增强鱼肉的硬度和咀嚼性。To investigate the effect of dehydration degree （non-dehydration, 75 %、70 % 、65 %、 60%） on the quality of fried catfish, color, texture, oil content, peroxide value, thiobarbituric acid （TBA） and the acid value were measured in this study. The results showed that TBA was increased with the increasing degree of dehydration and decreasing water content,while the peroxide value was increased at first and then decreased,which indicated higher lipid oxidation. However,oil content showed the same level as the water content. Sensory analysis showed that moderate dehydration could improve the color of fried catfish and increase hardness and chewiness of the flesh.

关 键 词：鮰鱼 油炸 脱水 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]