空气炸鲨鱼皮工艺条件的优化  

Optimization of technological conditions for air frying shark skin

作　　者：陈晓婷 吴雨璇 刘淑集 潘南 许旻 苏永昌 张玉苍 刘智禹 CHEN Xiaoting;WU Yuxuan;LIU Shuji;PAN Nan;XU Min;SU Yongchang;ZHANG Yucang;LIU Zhiyu(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;National Research and Development Center for Marine Fish Processing,Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province,Fisheries Research Institute of Fujian,Xiamen 361013,China)

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021 [2]福建水产研究所,国家海水鱼类加工技术研发中心,福建省海洋生物增养殖与高值化利用重点实验室,福建厦门361013

出　　处：《渔业研究》2024年第3期260-270,共11页Journal of Fisheries Research

基　　金：国家重点研发计划(2021YFD2100202);福建省海洋经济发展专项资金项目(FJHJF-L-2022-9)。

摘　　要：为开发鲨鱼皮即食休闲食品,本文对鲨鱼皮进行空气炸工艺条件的优化。采用鲨鱼皮为原料,以质构特性和色泽变化为指标,通过预干燥控制鲨鱼皮水分含量,确定最佳预干燥条件;并在单因素试验的基础上进行正交实验优化,研究碱液浓度、泡碱时间、空气炸温度和空气炸时间对鲨鱼皮品质的影响。结果表明,当预干燥控制水分含量在30%~60%时,鱼皮具有膨化作用,确定空气炸鲨鱼皮最佳工艺条件为预干燥温度80℃、干燥时间90 min、碱液浓度15 g·L^(-1)、泡碱时间10 min、空气炸温度150℃、空气炸时间14 min。该条件下制备的鲨鱼皮膨化效果最佳、色泽均匀、脆度和酥度较好。本研究旨在为空气炸鲨鱼皮即食产品工艺提供一定的理论基础。To develop ready-to-eat shark skin products,the air-frying process conditions for shark skin were op-timized.Using shark skin as the raw material,with texture characteristics and color changes as indicators,the moisture content of the shark skin was controlled through pre-drying,and optimal pre-drying conditions were subsequently determined.Orthogonal experimental optimization,based on single-factor experiments,was con-ducted to study the effects of alkaline solution concentration,alkali soaking time,air-frying temperature,and air-frying time on shark skin quality.The results revealed that the shark skin exhibited expansion when the moisture content was controlled within the range of 30%to 60%.The optimal air-frying process conditions for shark skin were determined as follows:pre-drying temperature of 80℃,drying time of 90 minutes,alkaline solution concentration of 15 g·L^(-1),alkali soaking time of 10 minutes,air-frying temperature of 150℃,and air-frying time of 14 minutes.Under these conditions,the shark skin displayed the best expansion effect,uniform color,and favorable crispness and tenderness.This study aims to provide a theoretical basis for the production of air-fried ready-to-eat shark skin products.

关 键 词：鲨鱼皮 预干燥 空气炸 品质 工艺优化 

分 类 号：S917.4[农业科学—水产科学]