杂色蛤真空低温油炸工艺优化及品质评价  

Optimization on Vacuum Low Temperature Frying Technology and Quality Evaluation of Ruditapes philippinarum

作　　者：步营 徐文婷 祝伦伟 朱文慧 刘贺 赵梦雨 励建荣 于志国 BU Ying;XU Wenting;ZHU Lunwei;ZHU Wenhui;LIU He;ZHAO Mengyu;LI Jiangrong;YU Zhiguo(College of Food Science and Technology/National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University,Jinzhou 121013, China;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China;Dandong Taifeng Foodstuff Co Ltd, Dandong 118300, China)

机构地区：[1]渤海大学食品科学与工程学院/生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034 [3]丹东泰丰食品有限公司,辽宁丹东118300

出　　处：《食品科学技术学报》2021年第6期144-153,共10页Journal of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2018YFD0400603)。

摘　　要：为优化真空低温油炸杂色蛤的工艺,以含油量、脆度、感官评分为考察指标,采用变异系数权重法确定3个指标的权重,并计算3个指标的综合评分,采用响应面试验对油炸温度、油炸时间、脱油频率进行工艺优化,并通过测定色泽、失重率、收缩率、含油量、含水量和感官评分指标对比传统油炸和真空低温油炸杂色蛤品质。结果表明:油炸时间13 min、油炸温度90℃、脱油频率75 Hz为较佳参数,此条件下杂色蛤的综合评分为90.92,与模型预测值拟合度较好。与传统油炸杂色蛤相比,真空低温油炸杂色蛤收缩率、含油量和含水量较低,外观饱满,色泽均匀,呈现亮金黄色,感官评分较高。In order to optimize the process of vacuum low temperature frying of clam(Ruditapes philippinarum),oil content,brittleness and sensory score were used as the indexes of evaluation,and the coefficient of variation weighting method was used to determine the weightiness of three indexes.The comprehensive weighted scoring method was used to calculate score of the three indexes.Response surface analysis was also employed to optimize the frying temperature,frying time and degreasing frequency of vacuum low temperature frying technology.The traditional and vacuum low temperature fried clam were compared by measuring color,weight loss,shrinkage rate,oil content,water content and sensory evaluation.The results showed that the optimum parameters were the frying time of 13 min,the frying temperature of 90℃and the degreasing frequency of 75 Hz.Under these conditions,the comprehensive score of the clam was 90.92,which was well consistent with the predicted value of the model.In compassion with traditional fried clam,the vacuum low temperature fried clam had the advantages of lower shrinkage rate,oil content and water content,and had a full appearance,uniform color and bright golden color,and higher sensory score.

关 键 词：杂色蛤 真空低温油炸 响应面优化 含油量 脆度 品质评价 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]