油炸风味鱼浆猪肉复合凝胶制品复热方式的研究
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华中农业大学食品科技学院

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TS 254.4

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现代农业产业技术体系专项(CARS-45-28)


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

    以猪肉和全鱼浆为原料,采用蒸汽、微波、油炸、空气炸制四种复热方式制备鱼浆猪肉复合凝胶,研究四种不同复热方式对鱼浆猪肉凝胶的感官品质、凝胶性能和脂肪含量的影响,探寻一种能获得油炸风味、并且更健康的复热方式。结果表明,相比空白样而言,四种复热方式均可以提高鱼浆猪肉复合凝胶的破断强度、凹陷深度和持水性,降低鱼浆猪肉复合凝胶的含水量,其中空气炸制提升凹陷深度和持水性的效果最好;空气炸制和油炸会明显降低凝胶制品的L*值,提高a*值和b*值,使产品具有明亮的金黄色,二者色泽较为相似;同时空气炸制得到的鱼浆猪肉凝胶的风味和油炸也最接近,且含油量仅为油炸样品的50%左右。综上可知,空气炸制复热是生产油炸风味鱼浆猪肉复合凝胶制品的最适复热方式。

    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
  • 录用日期:2020-10-26
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