空气油炸鳀鱼休闲食品工艺优化研究  

The study of processing optimization of air-fried anchovy snack food

作　　者：周婷 周劲松 何哲 尹玲红 李梅 李明原 施文正[3] ZHOU Ting;ZHOU Jinsong;HE Zhe;YIN Linghong;LI Mei;LI Mingyuan;SHI Wenzheng(Pingjiang Jinzai Food Co.Ltd.,Yueyang 410400,China;Jinzai Food Group Co.Ltd.,Yueyang 410400,China;College of Food Sciences&Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]平江县劲仔食品有限公司,湖南岳阳410400 [2]劲仔食品集团股份有限公司,湖南岳阳410400 [3]上海海洋大学食品学院,上海201306

出　　处：《渔业研究》2024年第5期509-518,共10页Journal of Fisheries Research

基　　金：“十三五”国家重点研发计划重点专项(2019YFD0902003)。

摘　　要：【背景】随着时代的发展,人们对健康食品的要求逐渐提升。鳀鱼作为一种营养丰富的高产鱼类,有望被加工成健康少油的休闲食品。【目的】以鳀鱼为原料,以空气油炸代替传统油炸,采用先卤后空气油炸的制作工艺,开发一款健康少油的鳀鱼休闲食品,为鳀鱼加工行业提供一种新参数。【方法】对鳀鱼的基本营养成分和氨基酸组成及含量进行了分析;以感官评价为指标进行单因素和正交试验,优化鳀鱼休闲食品的卤制和空气油炸的加工工艺,并对产品的质构特性进行分析。【结果】鳀鱼是一种高蛋白低脂肪、富含必需氨基酸的鱼类,且具有较高含量的鲜味氨基酸和甜味氨基酸,是一种具有高营养价值和加工价值的原料。通过单因素和正交试验获得最佳的工艺配方:料液比为1∶6、煮制时间为5 min、空气油炸温度为190℃、空气油炸时间为11 min。在此条件下,鳀鱼休闲食品的感官评分为90.33分,硬度值为694.29 g,弹性值为0.83,咀嚼性为278.63 g,剪切力为1618.53 g,是一种营养美味、耐嚼的休闲食品。【结论】本研究为鳀鱼加工和高质化水产品开发提供了技术支持。[Background]As time progresses,people’s demand for healthy food continues to rise.Anchovy,a nutritious and high-yield fish,shows great potential for being processed into healthy,low-oil snack foods.[Objective]In this paper,a healthy and less oily anchovy marinated food was developed by using the production process of brining first and air fried instead of traditional frying,and also for the anchovy processing industry to provide a new parameter[Methods]The basic nutrient composition and amino acid content of anchovy were analyzed.A single-factor experiment and an orthogonal test were conducted to optimize the processing techniques for brining and air-frying anchovy,aiming to develop low-oil snack food products.Sensory evaluation was used as an indicator to assess the texture of the products.[Results]The results indicated that anchovy is a type of fish characterized by high protein content and low fat,abundant in essential amino acids(EAAs)and featuring a high concentration of fresh,sweet amino acids.This makes it a raw material of significant nutritional and processing value.The optimal processing formulation was determined through single-factor experiments and orthogonal tests:the liquid-to-material ratio was set at 1∶6,the cooking time was 5 minutes,the air frying temperature was 190°C,and the frying duration was 11 minutes.Under these conditions,the sensory score of the low-oil snack food reached 90.33,with a hardness value of 694.29 g,elasticity of 0.83,masticity of 278.63 g,and shear force of 1618.53 g.This results in a nutritious and delicious chewy low-oil snack food.[Conclusion]The research provides technical support for anchovy processing and development of high quality aquatic products.

关 键 词：空气油炸 鳀鱼 卤制 感官品质 工艺优化 

分 类 号：S917.4[农业科学—水产科学]