首页 > 过刊浏览>2025年第44卷第1期 >255-264. DOI:10.13300/j.cnki.hnlkxb.2025.01.028
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油炸预处理对鱼头煲品质的影响
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:

武燕霓，E-mail：2513435985@qq.com

通讯作者:

熊善柏，E-mail：xiongsb@mail.hazu.edu.cn

中图分类号:

TS254.4

基金项目:

国家“十四五”重点研发项目（2022YFD2100904）；国家现代农业产业技术体系项目（CARS-45-28）


Effect of frying pretreatment on quality of fish head pot
Author:
  • WU Yanni

    WU Yanni

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

    ZHANG Hanwei

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

    DANG Meiqi

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

    AN Yueqi

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

    XIONG Shanbai

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

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    摘要:

    为简化传统鱼头煲的制作工序，提高其营养、风味品质，以调理白鲢鱼头为原料，测定油炸后鱼头及鱼头煲的色泽、蛋白溶解度、丙二醛含量、基本营养成分等指标，并结合感官分析筛选适宜的预油炸条件，探究油炸预处理对鱼头煲品质的影响。结果显示：鱼头色泽、蛋白溶解度随油炸温度的升高先上升后降低，丙二醛含量则相反；鱼头煲的营养成分含量随油炸温度的升高而增多。中、高温油炸（180、200 ℃）制得的鱼头煲蛋白、脂肪等营养溶出均高于低温油炸组（160 ℃），而高温油炸（200 ℃）的鱼头煲色泽和滋味感官品质低于中温油炸组（180 ℃）。随着油炸时间延长，鱼头煲蛋白、脂肪及固形物含量逐渐升高，总游离氨基含量先升高后下降，滋味轮廓及感官品质先升高后无显著差异，油炸120 s时鱼头煲蛋白溶出多、脂肪含量低，其色泽、滋味及感官品质也最优。结果表明，鱼头煲适宜的预油炸条件为180 ℃油炸120 s。

    Abstract:

    Using conditioned silver carp fish heads as raw materials， the color， protein solubility， malondialdehyde content， essential nutritional components， and other indicators of the fried fish head and fish head pot were measured to streamline the production process and enhance the nutritional and flavor quality of the dish.The best pre-frying conditions were selected using sensory analysis， and the impact of frying pretreatment on the fish head pot’s quality was investigated.The results showed that the color and protein solubility of fish head first increased and then decreased with the increase of frying temperature， while the malondialdehyde content was the opposite.The nutrient content of fish head pot increases with the increase of frying temperature.Fish head pot fried at medium and high temperature （180 ℃， 200 ℃） exhibited higher dissolution of protein， fat and other nutrients than those subject to low temperature frying （160 ℃）， while fish head pot fried at high temperature （200 ℃） exhibited lower color and taste sensory quality than those subject to medium temperature frying （180 ℃）.With the extension of frying time， the contents of protein， fat and solid in fish head pot increased gradually， and the total free amino group content first increased and then decreased， while the taste profile and sensory quality first increased and then there was no significant difference.When frying for 120 s， the fish head pot had more protein dissolved and lower fat content， and its color， taste and sensory quality were also the best.In conclusion， pre-frying at 180 ℃ for 120 s was the optimum condition for fish head pot.

    图2 不同油炸条件下预处理鱼头蛋白溶解度变化趋势Fig.2 Variation trend of protein solubility of pretreated fish head under different frying conditions
    图3 不同油炸条件下预处理鱼头丙二醛含量变化趋势Fig.3 Variation trend of malondialdehyde content in pretreated fish head under different frying conditions
    图1 不同油炸条件下预处理鱼头直观图Fig.1 Direct view of pretreated fish head under different frying conditions
    图4 不同油炸条件下鱼头煲的直观图Fig.4 Direct view of fish head pot （soup） under different frying conditions
    图5 预油炸处理下鱼头煲基本营养成分含量变化Fig.5 Effect of pre-frying on the content of essential nutrients in fish head soup
    图6 预油炸制得的鱼头煲滋味特征判别因子分析图（A）及传感器响应值雷达图（B）Fig.6 Discriminant factor analysis of taste characteristics of pre-frying fish head pot （A） and sensor response radar （B）
    表 1 鱼头煲的感官品质评分标准Table 1 Grading standards sensory qualities of fish head pot
    表 2 不同油炸条件下预处理鱼头的色泽变化Table 2 Color changes of pretreated fish heads under different frying conditions
    表 3 不同油炸条件下鱼头煲的感官品质变化Table 3 Changes of sensory quality of fish head soup under different frying conditions
    表 4 不同油炸条件下鱼头煲的色泽变化Table 4 Color changes of fish head soup under different frying conditions
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武燕霓,张晗玮,党美琪,安玥琦,熊善柏.油炸预处理对鱼头煲品质的影响[J].华中农业大学学报,2025,44(1):255-264

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  • 收稿日期:2023-10-15
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