[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
[Objectives] This study was conducted to prepare a kind of traditional aquatic food―fish noodles in Hubei Province by replacing some wheat flour with whole potato flour. [Methods] With whole potato flour, wheat flour...[Objectives] This study was conducted to prepare a kind of traditional aquatic food―fish noodles in Hubei Province by replacing some wheat flour with whole potato flour. [Methods] With whole potato flour, wheat flour and minced fish as main raw materials, the effects of the ratio of whole potato flour to minced fish and the addition amounts of sodium alginate, egg white, salt and ginger juice on the quality of whole potato flour fish noodles were studied. An orthogonal experiment was conducted to confirm the optimal technical formula of the whole potato flour fish noodles. [Results] The best formula of the whole potato flour fish noodles was whole potato flour 30 g, wheat flour 20 g, minced fish(grass carp) 50 g, salt 2.00 g, egg white 4.00 g, sodium alginate 2.00 g, and ginger juice 5.00 g. [Conclusions] The whole potato flour fish noodles prepared according to this formula are not only nutritious and taste good, but also have the advantages of easy and convenient eating and storage. This kind of fish noodle has good development prospects.展开更多
In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 9...In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.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[Objectives] This study was conducted to prepare a kind of traditional aquatic food―fish noodles in Hubei Province by replacing some wheat flour with whole potato flour. [Methods] With whole potato flour, wheat flour and minced fish as main raw materials, the effects of the ratio of whole potato flour to minced fish and the addition amounts of sodium alginate, egg white, salt and ginger juice on the quality of whole potato flour fish noodles were studied. An orthogonal experiment was conducted to confirm the optimal technical formula of the whole potato flour fish noodles. [Results] The best formula of the whole potato flour fish noodles was whole potato flour 30 g, wheat flour 20 g, minced fish(grass carp) 50 g, salt 2.00 g, egg white 4.00 g, sodium alginate 2.00 g, and ginger juice 5.00 g. [Conclusions] The whole potato flour fish noodles prepared according to this formula are not only nutritious and taste good, but also have the advantages of easy and convenient eating and storage. This kind of fish noodle has good development prospects.
文摘In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.
