油炸工艺参数对即食泥鳅品质的影响  

Effect of frying process parameters on the quality of ready-to-eat loach

作　　者：蔡丽君 郑尧 郭全友[1] 杨絮 王海华[2,3,4] 马本贺 CAI Lijun;ZHENG Yao;GUO Quanyou;YANG Xu;WANG Haihua;MA Benhe(East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200082,China;Jiangxi Fisheries Research Institute,Nanchang 330039,China;Experimental Station of Lake Fishery Resources and Environment,Ministry of Agriculture and Rural Affairs,Nanchang 330039,China;Nanchang Key Laboratory of Special Aquactic Breeding and Healthy Aquaculture,Nanchang 330039,China)

机构地区：[1]中国水产科学研究院东海水产研究所,上海200082 [2]江西省水产科学研究所,江西南昌330039 [3]农业农村部湖泊渔业资源环境科学观测实验站,江西南昌330039 [4]南昌市特种水产繁育与健康养殖重点实验室,江西南昌330039

出　　处：《食品与发酵工业》2022年第19期153-161,共9页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2018YFD0901704);中国水产科学研究院基本科研业务费项目(2020TD68)。

摘　　要：为探究泥鳅在油炸过程中品质变化规律,以台湾泥鳅为原料,分析即食泥鳅油炸环节中时间、温度和煎炸油品种等关键因子,对其感官评分、理化指标、色差、水分分布及质构等品质特性的影响,并探究其指标间的相关性。结果表明,随油炸时间延长及油炸温度升高,即食泥鳅的感官总分均呈先上升后下降的趋势,分别在150 s(90.84±2.13)和180℃(92.07±0.90)时得分最高。不同的油炸时间、油炸温度及煎炸油品种所炸制的即食泥鳅的水分含量与含油率、硬度与弹性均呈负相关,自由水向结合水方向移动,b~*值增大。当用180℃调和油油炸150 s时,即食泥鳅品质最佳。根据Pearson相关性分析,感官总分能有效评价即食泥鳅品质特性。To explore the quality change laws of loach(Paramisgurnus dabryanus ssp.Taiwan)during frying,the key factors of frying time,frying temperature,and oil types in ready-to-eat loach were analyzed with sensory evaluation,physicochemical indexes,color,water distribution,texture,and the correlation among its indexes.The results showed that with the extension of frying time and the increase of frying temperature,the sensory total score of ready-to-eat loach increased at first and then decreased,and the score was the highest at 150 s(90.84±2.13)and 180℃(92.07±0.90),respectively.The moisture content of ready-to-eat loach prepared by different frying time,frying temperature,and oil types was negatively correlated with oil content.The hardness of ready-to-eat loach prepared by different frying time,frying temperature,and oil types was negatively correlated with springiness.In addition,ready-to-eat loach of free water moved toward bound water and the bvalue increased.The ready-to-eat loach was of the best quality when it was fried in 180℃blended oil for 150 s.According to the correlation analysis of Pearson,the total sensory score could effectively evaluate the quality characteristics of ready-to-eat loach.

关 键 词：即食泥鳅 油炸时间 油炸温度 煎炸油品种 油炸工艺参数 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]