首页 > 过刊浏览>2022年第41卷第6期 >255-261. DOI:10.13300/j.cnki.hnlkxb.2022.06.030
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第二段加热方式对鱼饼食用品质及脂肪含量的影响
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作者:
作者单位:

华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心(武汉)/长江经济带大宗水生生物产业绿色发展教育部工程研究中心，武汉 430070

作者简介:

卢琳，E-mail：1755849489@qq.com

通讯作者:

刘茹， E-mail： liuru@mail.hzau.edu.cn

中图分类号:

TS254.4

基金项目:

国家重点研发计划项目（2018YFD0901005）；现代农业产业技术体系专项（CARS-45-28）


Effects of second-step heating on edible quality and content of fat in fish cakes
Author:
  • LU Lin

    LU Lin

    College of Food Science and Technology，Huazhong Agricultural University/ National R&D Branch Center for Conventional Freshwater Fish Processing （Wuhan）/ Ministry of Education Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Wuhan 430070，China
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  • LU Suo

    LU Suo

    College of Food Science and Technology，Huazhong Agricultural University/ National R&D Branch Center for Conventional Freshwater Fish Processing （Wuhan）/ Ministry of Education Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Wuhan 430070，China
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  • WU Runlin

    WU Runlin

    College of Food Science and Technology，Huazhong Agricultural University/ National R&D Branch Center for Conventional Freshwater Fish Processing （Wuhan）/ Ministry of Education Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Wuhan 430070，China
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  • GAO Xia

    GAO Xia

    College of Food Science and Technology，Huazhong Agricultural University/ National R&D Branch Center for Conventional Freshwater Fish Processing （Wuhan）/ Ministry of Education Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Wuhan 430070，China
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  • YOU Juan

    YOU Juan

    College of Food Science and Technology，Huazhong Agricultural University/ National R&D Branch Center for Conventional Freshwater Fish Processing （Wuhan）/ Ministry of Education Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Wuhan 430070，China
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  • LIU Ru

    LIU Ru

    College of Food Science and Technology，Huazhong Agricultural University/ National R&D Branch Center for Conventional Freshwater Fish Processing （Wuhan）/ Ministry of Education Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Wuhan 430070，China
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Affiliation:

College of Food Science and Technology，Huazhong Agricultural University/ National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/ Ministry of Education Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt，Wuhan 430070，China

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    摘要:

    为获得脂肪和丙二醛含量低且感官性能好的鱼糜制品，采用两段加热方式制备鱼饼，研究第二段加热方式（油炸、空气炸制、预油炸+空气炸制、煎炸和烤制）对鱼饼感官品质及其他理化指标的影响。结果显示，鱼饼预制品经第二段加热后表面呈金黄色，水分显著降低，脂肪和丙二醛含量显著升高，其中油炸鱼饼色泽更好，感官总分最高，空气炸制鱼饼脂肪和丙二醛含量较低，且感官得分仅次于油炸鱼饼；空气炸制鱼饼的质构性能和油炸鱼饼接近；通过电子鼻和挥发性成分分析，发现空气炸制和油炸鱼饼的风味最接近。结果表明，空气炸制不仅可以降低鱼饼脂肪和丙二醛含量，还可以赋予鱼饼油炸风味和口感，是代替传统油炸方式较好的选择。

    Abstract:

    The fish cakes pre-made from silver carp were prepared by second-step heating methods to obtain surimi products with low content of fat and malondialdehyde and good sensory properties.The effects of the second-step heating methods including deep-frying，air-frying，pre-frying+air-frying，frying and roasting on the sensory quality and other physical and chemical indicators of fish cakes were studied.Meanwhile，the effects of second-step heating on the content of fat and malondialdehyde in fish cakes were investigated.The results showed that the surface of the fish cake was golden yellow after being heated in the second step.The content of moisture was significantly reduced.The content of fat and malondialdehyde were significantly increased.Among them，the deep-frying fish cakes were better in color and had the highest overall sensory score.Air-frying fish cakes were lower in fat and malondialdehyde and had a sensory score second only to deep-frying fish cakes.The texture properties and flavors of air-frying fish cakes were close to those of deep-frying fish cakes.The air-frying cakes and deep-frying fish cakes were found to be the closest in flavor via electronic nose and volatile component analysis.It is indicated that air frying reduces the content of fat and malondialdehyde in fish cakes，and imparts fried flavor and texture to fish cakes.It is a better alternative to replace the traditional deep-frying method.

    表 2 不同第二段加热方式所得鱼饼的TPA性能Table 2 TPA properties of fish cakes treated by different second-step heating methods
    表 1 不同第二段加热方式所得鱼饼的色度Table 1 Chroma of fish cakes treated by different second-step heating methods
    表 3 不同炸制方式下鱼饼中各挥发性物质含量Table 3 Volatile compounds content of fish cakes fried by different methods
    图1 不同第二段加热方式所得鱼饼的感官得分Fig.1 Sensory scores of fish cakes treated by different second-step heating methods
    图2 不同第二段加热方式所得鱼饼的水分（A）和脂肪含量（B）Fig.2 Moisture（A） and oil contents（B） of fish cakes treated by different second-step heating methods
    图3 不同第二段加热方式所得鱼饼的丙二醛含量Fig.3 Malondialdehyde （MDA） content of fish cakes treated by different second-step heating methods
    图4 鱼饼的电子鼻雷达图Fig.4 Electronic nose radar diagrams of fish cakes
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卢琳,路索,武润琳,高霞,尤娟,刘茹.第二段加热方式对鱼饼食用品质及脂肪含量的影响[J].华中农业大学学报,2022,41(6):255-261

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  • 收稿日期:2022-03-21
  • 在线发布日期: 2022-12-09
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