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      2. 空氣炸制條件對魚漿豬肉復合凝膠品質的影響
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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資金,湖北省技術創新專項(重大項目)


        Effect of air frying conditions on the quality of fish paste/pork composite gel
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          摘要:

          以全魚漿和豬肉為主要原料,制備魚漿豬肉復合凝膠,經空氣炸制復熱后測定其感官品質、質構性能、持水性、含水量和色度的變化,以優化油炸風味魚漿豬肉復合凝膠的空氣炸制復熱條件。結果表明:魚漿豬肉復合凝膠經空氣炸制后具有金黃的色澤和油炸食品的風味與口感,且含水量降低,持水性增大;相比之下,較低的空氣炸制溫度(60~130℃)對產品品質影響較小,而提高炸制溫度(160~200℃)后,產品的感官得分和破斷強度顯著增大(P<0.05),當炸制時間≥6 min時,彈性和內聚力明顯高于未炸制樣品的;在炸制過程中硬度和咀嚼度總體呈先上升后下降趨勢,說明長時間炸制會降低產品的質構性能。綜合而言,魚漿豬肉復合凝膠最適的空氣炸制復熱條件是200℃炸制6 min。

          Abstract:

          The purpose of this study was to investigate the optimum condition of air frying for the fried-flavor fish paste/pork composite gel. The products were prepared from whole fish paste and pork by air frying. Their gel properties were evaluated in terms of textural properties, water holding capacity and moisture content. The sensory quality and colorness were also measured. The results showed that the products had the golden color and flavor and taste of fried foods after air frying, and their moisture content decreased and water holding capacity increased. In contrast, the lower temperature (60~130℃) had little effect on product quality; while at a higher temperature (160~200℃), the products’ sensory score and breaking force improved significantly, besides, both springiness and cohesiveness of products were obviously higher than unfried samples when frying time was more than 6 min; meanwhile the hardness and chewiness showed a trend of rising first and then decreasing during frying, indicating that long-time frying had a negative influence on the texture properties. In conclusion frying at 200℃ for 6min was the most appropriate condition of air frying.

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        • 收稿日期:2020-09-14
        • 最后修改日期:2020-10-15
        • 錄用日期:2020-10-15
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