以全鱼浆和猪肉为主要原料,制备鱼浆猪肉复合凝胶,经空气炸制复热后测定其感官品质、质构性能、持水性、含水量和色度的变化,以优化油炸风味鱼浆猪肉复合凝胶的空气炸制复热条件。结果表明：鱼浆猪肉复合凝胶经空气炸制后具有金黄的色泽和油炸食品的风味与口感,且含水量降低,持水性增大；相比之下,较低的空气炸制温度(60~130℃)对产品品质影响较小,而提高炸制温度(160~200℃)后,产品的感官得分和破断强度显著增大(P<0.05),当炸制时间≥6 min时,弹性和内聚力明显高于未炸制样品的；在炸制过程中硬度和咀嚼度总体呈先上升后下降趋势,说明长时间炸制会降低产品的质构性能。综合而言,鱼浆猪肉复合凝胶最适的空气炸制复热条件是200℃炸制6 min。
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.