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      2. 油炸風味魚漿豬肉復合凝膠制品復熱方式的研究
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        華中農業大學食品科技學院

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        TS 254.4

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        現代農業產業技術體系專項(CARS-45-28)


        Study on reheating methods of fried-flavor fish paste/pork composite gel
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          摘要:

          以豬肉和全魚漿為原料,采用蒸汽、微波、油炸、空氣炸制四種復熱方式制備魚漿豬肉復合凝膠,研究四種不同復熱方式對魚漿豬肉凝膠的感官品質、凝膠性能和脂肪含量的影響,探尋一種能獲得油炸風味、并且更健康的復熱方式。結果表明,相比空白樣而言,四種復熱方式均可以提高魚漿豬肉復合凝膠的破斷強度、凹陷深度和持水性,降低魚漿豬肉復合凝膠的含水量,其中空氣炸制提升凹陷深度和持水性的效果最好;空氣炸制和油炸會明顯降低凝膠制品的L*值,提高a*值和b*值,使產品具有明亮的金黃色,二者色澤較為相似;同時空氣炸制得到的魚漿豬肉凝膠的風味和油炸也最接近,且含油量僅為油炸樣品的50%左右。綜上可知,空氣炸制復熱是生產油炸風味魚漿豬肉復合凝膠制品的最適復熱方式。

          Abstract:

          With pork and whole fish paste as raw materials, four reheating methods (steam, microwave, frying and air frying) were used to make fish paste/pork composite gel. The effect of reheating methods on the sensory qualities, gel properties and fat contents of fish paste/pork composite gel was investigated. The aim was to explore a healthy reheating method for fish paste/pork composite gel with fried flavor. Compared with the blank sample, all of the four reheating methods improved the breaking force, deformation and water holding capacity of the fish paste/pork composite gel, and reduced the water content. Among these, air frying had the best improving effect on the deformation and water holding capacity. Frying and air frying obviously reduced the L* value, increased the a* and b* values of the gel. The product after air frying owned a bright golden yellow color, similar to the product after frying. The flavor of the air fried sample was the closest to that of the fried sample. In addition, the oil content of the air fried sample was about 50% of the fried sample. In summary, the fish paste/pork composite gel with low fat content can be produced by air frying and reheating. Air frying was the optimal reheating methods for producing fish paste/pork composite gel with fried flavor.

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        • 收稿日期:2020-09-01
        • 最后修改日期:2020-10-25
        • 錄用日期:2020-10-26
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        牌九游戏