预炸-复炸工艺对大黄鱼排品质和风味的影响

Effect of Pre-fried and Re-fried Crafts on the Quality and Flavor of Pseudosciaena crocea Steak

为探究预炸-复炸工艺对大黄鱼排的品质和风味的影响,分别选择用油(180℃,30 s)和空气炸锅(180℃,3 min)预炸鱼排,冷冻24 h后分别选择用油(160,180,200℃下炸制1,2,3,4,5 min)和空气炸锅(160,180,200℃下炸制5,7,9,11,13 min)复炸鱼排,通过水分含量及感官评价选择最优工艺,通过色差、质构特征、脂肪含量、丙烯酰胺含量和挥发性物质分析最优工艺下鱼排品质及风味。结果表明:预炸和复炸工艺中最佳条件分别是:180℃油炸30 s-180℃油炸3 min(油-油)、180℃油炸30 s-180℃空气炸锅炸制11 min(油-空)、180℃空气炸锅炸制3 min-180℃空气炸锅炸制9 min(空-空)、180℃空气炸锅炸制3 min-180℃油炸4 min(空-油)。4种炸制工艺中空-油的脂肪含量最高为27.53 g/100 g,空-空的最低为3.22 g/100 g。在质构方面,复炸使用空气炸锅的两组鱼排硬度高于油炸的两组。在定量限为0.01 mg/kg情况下,4组均未检出丙烯酰胺。鱼排中主体风味物质由醛类、醇类及芳香类物质构成。经油-油工艺得到的鱼排鱼腥味、哈喇味及油脂味道较重,经空-空工艺得到的鱼排具有青草味、烤鱼片味和刺激性气味。

To investigate the effects of different pre-frying and re-frying processes on the quality and flavor of Pseudosciaena crocea steaks,the steaks were pre-frying in oil(180℃for 30 s)and airfryer(180℃for 3 min).The steaks were frozen for 24 h and then re-frying in oil(for 1,2,3,4 and 5 min at 160,180 and 200℃)and airfryer(for 5,7,9,11 and 13 min at 160,180℃and 200℃),respectively.The optimal pre-frying and re-frying process was selected by moisture content and sensory evaluation.The quality and flavor of the steaks were analyzed by color difference,textural characteristics,fat content,acrylamide content and volatile substances under four optimal processes.The results showed that:The optimal conditions in different pre-frying and re-frying processes were 180℃for 3 min(deep frying-deep frying),180℃for 11 min(deep frying-frying using airfryer),180℃for 9 min(frying using airfryer-frying using airfryer),and 180℃for 4 min(frying using airfryer-deep frying),respectively.The highest fat content of 27.53 g/100 g was found in the four frying processes of frying using airfryer-deep frying.The lowest fat content was 3.22 g/100 g for frying using airfryer-frying using airfryer.In terms of texture the difference in hardness between the two groups of deep frying-frying using airfryer and frying using airfryer-frying using airfryer was not significant and was high er than the two groups of re-frying with deep frying.Acrylamide was not detected in the determination of acrylamide content at the limit of quantification of 0.01 mg/kg.The main flavor substances in fish steaks were composed of aldehydes,alcohols and aromatic substances.The fish steaks obtained from the deep frying-deep frying process had a heavy fishy,harsh and greasy taste.The fish steaks from frying using airfryer-frying using airfryer process have grassy taste,baked fish steaks taste and pungent odor.