摘要
本实验以椰味面包罗非鱼为研究对象,以油炸后产品的水分损失量、吸油量、脆性、色泽和感官评定为指标,分别考察油炸时间为1.5、2.5、3.5、4.5 min以及油炸温度为160、170、180、200℃对椰味面包罗非鱼品质的影响;并通过低场核磁共振初步探究油炸过程中水分损失量和吸油量的关系。结果表明:随着油炸时间的延长和油炸温度的升高,面包鱼的水分损失量增大,吸油量增多,呈现正相关关系;且最佳的油炸条件为170℃油炸2.5 min,此条件下得到的面包鱼色泽金黄、外酥里嫩,感官评定的分数最高。
In this experiment,coconut breaded tilapia fillets were fried in soybean oil and moisture loss,oil absorption,fragility,color and sensory attributes were used to evaluate the effect of frying time（ 1.5,2.5,3.5,4.5 min） and temperature（ 160,170,180,200 ℃） on quality of samples.LF- NMR was used to study the relationship between moisture loss and oil absorption in the process of frying.Results showed that longer frying time and higher frying temperature lead to higher moisture loss and higher oil absorption,which persenting a positive correlativity.In addition,coconut breaded tilapia fillets fried at 170 ℃ for 2.5 min showed golden yellow color and higher texture property,maintaining the highest sensory score.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第16期264-268,共5页
Science and Technology of Food Industry
基金
海南省产学研一体化专项资金项目(CXY20140026)
海口市重点项目(2013-40)
