[Objectives]To study the effects of different temperature,time and humidity on the sensory quality of fish meat,and to determine the optimal process parameters for whole fish frying of Sichuan-style dry-roasted fish u...[Objectives]To study the effects of different temperature,time and humidity on the sensory quality of fish meat,and to determine the optimal process parameters for whole fish frying of Sichuan-style dry-roasted fish using a universal oven.[Methods]The effects of different heating temperature,time and humidity on the sensory quality of whole fish frying were analyzed by single factor experiment and orthogonal experiment.[Results]In the whole fish frying process of the universal oven,the optimal parameters in the first stage steaming mode was as follows:215℃for temperature,15%for humidity,and 10 min for time;the optimal parameters in the second baking mode was as follows:250℃for temperature,70%for humidity,and 5 min for time.[Conclusions]Different from the traditional whole fish frying of Sichuan-style dry roasted fish,universal oven is greatly optimized in convenience,safety and environmental protection.Besides,the use of oil is reduced,and the cost is well controlled,thus it is conducive to mass production in the later period.展开更多
The purpose of this article is to compare the quality of three edible oils derived from palm oil in Daloa’s city. The methodological approach of the article includes, on the one hand, a field survey determining the m...The purpose of this article is to compare the quality of three edible oils derived from palm oil in Daloa’s city. The methodological approach of the article includes, on the one hand, a field survey determining the most used oils and the number of frying carried out by the attieké-fish sellers. On the other hand, the physico-chemical parameters (refractive index, iodine index, saponification index, acid index and peroxide index) of these oils were determined. As a result, the most used oils are A, B and C and are heated at least 3 times by the attieké-fish sellers. After repeated heating, the values of the peroxide, saponification, refraction, iodine indices of oils A and B do not match those of the codex with the exception of the acid value. For oil C, only the acid and iodine indices correspond to the codex standards. Overall, the results of the study clearly show that the repeated heating of these oils has an influence on the different physico-chemical properties studied.展开更多
基金Student Research Program of Sichuan Tourism University"Optimization of Making Process for Whole Fish Frying Using a Universal Oven"(2021XKS16)Culinary Science Key Laboratory Project of Sichuan Higher Education Institutions"Optimization of Making Process for Crispy Crucian Carp in Scallion Oil Using a Universal Oven"(PRKX2020Z12)School-level Research Program of Sichuan Tourism University"Study on Making Process of Dry-roasted Fish Using a Universal Oven"(2020SCTU70).
文摘[Objectives]To study the effects of different temperature,time and humidity on the sensory quality of fish meat,and to determine the optimal process parameters for whole fish frying of Sichuan-style dry-roasted fish using a universal oven.[Methods]The effects of different heating temperature,time and humidity on the sensory quality of whole fish frying were analyzed by single factor experiment and orthogonal experiment.[Results]In the whole fish frying process of the universal oven,the optimal parameters in the first stage steaming mode was as follows:215℃for temperature,15%for humidity,and 10 min for time;the optimal parameters in the second baking mode was as follows:250℃for temperature,70%for humidity,and 5 min for time.[Conclusions]Different from the traditional whole fish frying of Sichuan-style dry roasted fish,universal oven is greatly optimized in convenience,safety and environmental protection.Besides,the use of oil is reduced,and the cost is well controlled,thus it is conducive to mass production in the later period.
文摘The purpose of this article is to compare the quality of three edible oils derived from palm oil in Daloa’s city. The methodological approach of the article includes, on the one hand, a field survey determining the most used oils and the number of frying carried out by the attieké-fish sellers. On the other hand, the physico-chemical parameters (refractive index, iodine index, saponification index, acid index and peroxide index) of these oils were determined. As a result, the most used oils are A, B and C and are heated at least 3 times by the attieké-fish sellers. After repeated heating, the values of the peroxide, saponification, refraction, iodine indices of oils A and B do not match those of the codex with the exception of the acid value. For oil C, only the acid and iodine indices correspond to the codex standards. Overall, the results of the study clearly show that the repeated heating of these oils has an influence on the different physico-chemical properties studied.
