摘要
为探究食用植物油不饱和度对油炸外裹糊鱼块油脂含量和品质的影响,本研究将鲢鱼鱼糜块浸入制备好的外裹糊中,经裹糊挂糠处理后,分别置于棕榈油(饱和脂肪酸类)、低芥酸菜籽油(ω-9脂肪酸类)、大豆油(ω-6脂肪酸类)、亚麻籽油(ω-3脂肪酸类)中进行油炸,油炸过程中,采用不同的油炸温度(140~200℃)和油炸时间(90~180 s),制得油炸外裹糊鱼块,测定油炸外裹糊鱼块的水分和油脂含量、剪切力、表面色度(L^(*)、a^(*)、b^(*)值)、体积皱缩率和油炸出品率。结果显示:随着食用植物油不饱和度的增大,外壳的水分含量、表面色度(L^(*)、a^(*)、b^(*)值)、油炸出品率均逐渐降低,而油脂含量、剪切力、体积皱缩率逐渐上升,水分含量与油脂含量呈负相关趋势。这些结果表明,食用植物油不饱和度的增大显著促进了外裹糊鱼块油炸过程的水分蒸发与油脂吸收,最终导致油炸外裹糊鱼块的油脂含量增加,品质降低。
To investigate the effect of the unsaturation degree of edible vegetable oils on the oil content and quality of fried batter-breaded fish nuggets(BBFNs),silver carp surimi nuggets were immersed in the prepared batter.After being coated with batter and breadcrumbs,the BBFNs were fried separately using palm oil(saturated fatty acid type),canola oil(ω-9 fatty acid type),soybean oil(ω-6 fatty acid type)and linseed oil(ω-3 fatty acid type).During the frying,different frying temperatures(140~200℃)and frying times(90~180 s)were adopted to prepare fried BBFNs.The moisture content and oil contents,shear force,surface color(L^(*),a^(*),b^(*)values),volume shrinkage rate and frying yield of the fried BBFNs were determined.The results showed that with the increase in the unsaturation degree of edible vegetable oils,the moisture content of the crust,surface color(L^(*),a^(*),b^(*)values)and frying yield were decreased gradually,while the oil content,shear force and volume shrinkage rate were increased gradually,and there was a negative correlation between moisture content and oil content.The results indicated that the increasing unsaturation degree of edible vegetable oils significantly facilitated moisture evaporation and oil absorption of BBFNs during frying,ultimately leading to an increase in the oil content and a decline in the quality of fried BBFNs.
作者
黄博超
滕宗娜
翟嘉豪
陈季旺
王柳清
张鹏
HUANG Bochao;TENG Zongna;ZHAI Jiahao;CHEN Jiwang;WANG Liuqing;ZHANG Peng(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Collaborative Innovation Center for Processing of Agricultural Products,Wuhan 430023,China)
出处
《武汉轻工大学学报》
2025年第6期7-15,共9页
Journal of Wuhan Polytechnic University
基金
国家自然科学基金项目(编号:32072249)
湖北和远气体股份有限公司横向项目(编号:08022097)。
关键词
外裹糊鱼块
油炸
脂肪酸
不饱和度
品质
batter-breaded fish nuggets
frying
fatty acid
unsaturation degree
quality
