第二段加热方式对鱼饼食用品质及脂肪含量的影响  

Effects of second-step heating on edible quality and content of fat in fish cakes

作　　者：卢琳 路索 武润琳 高霞 尤娟 刘茹 LU Lin;LU Suo;WU Runlin;GAO Xia;YOU Juan;LIU Ru(College of Food Science and Technology,Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan)/Ministry of Education Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)/长江经济带大宗水生生物产业绿色发展教育部工程研究中心,武汉430070

出　　处：《华中农业大学学报》2022年第6期255-261,共7页Journal of Huazhong Agricultural University

基　　金：国家重点研发计划项目(2018YFD0901005);现代农业产业技术体系专项(CARS-45-28)。

摘　　要：为获得脂肪和丙二醛含量低且感官性能好的鱼糜制品,采用两段加热方式制备鱼饼,研究第二段加热方式(油炸、空气炸制、预油炸+空气炸制、煎炸和烤制)对鱼饼感官品质及其他理化指标的影响。结果显示,鱼饼预制品经第二段加热后表面呈金黄色,水分显著降低,脂肪和丙二醛含量显著升高,其中油炸鱼饼色泽更好,感官总分最高,空气炸制鱼饼脂肪和丙二醛含量较低,且感官得分仅次于油炸鱼饼;空气炸制鱼饼的质构性能和油炸鱼饼接近;通过电子鼻和挥发性成分分析,发现空气炸制和油炸鱼饼的风味最接近。结果表明,空气炸制不仅可以降低鱼饼脂肪和丙二醛含量,还可以赋予鱼饼油炸风味和口感,是代替传统油炸方式较好的选择。The fish cakes pre-made from silver carp were prepared by second-step heating methods to obtain surimi products with low content of fat and malondialdehyde and good sensory properties.The effects of the second-step heating methods including deep-frying,air-frying,pre-frying+air-frying,frying and roasting on the sensory quality and other physical and chemical indicators of fish cakes were studied.Meanwhile,the effects of second-step heating on the content of fat and malondialdehyde in fish cakes were investigated.The results showed that the surface of the fish cake was golden yellow after being heated in the second step.The content of moisture was significantly reduced.The content of fat and malondialdehyde were significantly increased.Among them,the deep-frying fish cakes were better in color and had the highest overall sensory score.Air-frying fish cakes were lower in fat and malondialdehyde and had a sensory score second only to deep-frying fish cakes.The texture properties and flavors of air-frying fish cakes were close to those of deepfrying fish cakes.The air-frying cakes and deep-frying fish cakes were found to be the closest in flavor via electronic nose and volatile component analysis.It is indicated that air frying reduces the content of fat and malondialdehyde in fish cakes,and imparts fried flavor and texture to fish cakes.It is a better alternative to replace the traditional deep-frying method.

关 键 词：鱼饼 第二段加热方式 传统油炸 空气炸制 食用品质 低含油量油炸食品 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]