空气油炸条件对凡纳滨对虾品质影响

Effects of Air-frying Treatment Conditions on the Quality of Litopenaeus vannamei

【目的】探讨不同空气油炸条件对对虾品质的影响,确定最佳工艺条件。【方法】以对虾外观、温度曲线、水分含量、持水力、质量损失率、质构、色泽、蛋白质组分含量、感官评定为指标,研究分析不同时间和温度的空气油炸条件对凡纳滨对虾的品质变化影响。【结果】随着时间和温度的增加,质量损失率不断增加,水分含量、持水力、肌浆蛋白含量和肌原纤维蛋白均呈下降趋势。在空气油炸过程中,温度和色泽分布是不均匀的,但随着温度和时间的增加,对虾中心温度和腹部温度的曲线会逐渐重合,虾背部和虾侧腹部的色差也会逐步变均匀,亮度L*、红度a*、黄度b*值总体先上升后下降,其中a*值下降更明显。在质构方面,硬度、弹性、咀嚼性均呈先上升后下降的趋势。感官评定结果显示,空气油炸温度为150℃、加热时长为6 min时的感官评定总分最高。相关性分析表明,感官评定结果与其他各指标均呈极显著相关。【结论】空气油炸可提供高品质对虾食用产品。

【Objective】To explore the effects of different air frying conditions on the quality of shrimps and determine the best processing conditions.【Methods】The evaluation was based on the appearance,temperature curve,moisture content,water holding capacity,quality loss rate,texture,color,protein content and sensory assessment.【Results】With the increase of time and temperature,the results showed that the quality loss rate has increased.However,the moisture content,water holding capacity,sarcoplasmic protein and myofibrillar protein contents all showed a gradual decreasing trend.For the air-frying process,the distribution of temperature and color is not uniform,but with the increase of temperature and time,the curve of central temperature and belly temperature gradually coincide and the chromatic aberration between back and side belly has become uniform.L*,a*,b*values initially increased and then decreased,in which a*value decreased more obviously.In terms of texture,hardness,springiness and chewiness all showed an initial rise and then a decline.The sensory assessment results showed that the total sensory assessment score was the highest when the temperature of air frying was 150℃and the heating time was 6 min.Correlation analysis indicated that the results of the sensory assessment were highly significant among other indexes.【Conclusion】Air frying method can also provide high-quality shrimp products.