摘要
目的:解决鲭鱼利用率低,鱼签口味单一的问题。方法:以冷冻鲭鱼、淀粉和淮山粉为试材,通过测定鱼签的比容、脆性、硬度、色泽、脂肪及产品丙烯酰胺含量,研究老化时间、油炸时间、油炸温度和淮山粉添加量对鱼签品质的影响。结果:随着老化时间的延长,鱼签的比容逐渐增大,当老化时间为48 h时比容最大为4.14 mL/g;而硬度呈逐渐降低的趋势,当老化时间为48,60 h时,硬度分别为382.8,371.5 N;脆性随老化时间的增加先增加后减小,当老化时间>36 h时,鱼签脆性无显著差异;鱼签最佳油炸时间为40 s,此时比容为4.2 mL/g,脆性为0.354 mm,硬度为357.17 N;当油炸温度>180℃时,鱼签的比容和脆性变化不显著;随着淮山粉添加量的增加,鱼签的比容和硬度逐渐减小,脆性逐渐增大,脂肪含量无明显规律,丙烯酰胺含量逐渐减少。结论:鲭鱼淮山鱼签能满足大众的需求,具有潜在的开发价值。
Objective:This study aimed to solve the problem of the low utilization rate of mackerel and the single taste of fish chips.Methods:The specific volume,crispness,hardness,color,fat and acrylamide content of mackerel-yam fish chips made by frozen mackerel,starch and yam powder were determined to study the effects of different aging time,frying time,frying temperature and amount of yam powder on the quality of fish-chips.Results:With the extension of the aging time,the specific volume of the fish-chips gradually increased,when the aging time was 48 h,the specific volume reached 4.14 mL/g,and the hardness also gradually decreased.When the aging time was 48 h and 60 h,the hardness was 382.8 N and 371.5 N respectively.The brittleness first increased and then decreased with the increase of aging time,after 36 h,the brittleness of the fish stick had no significant difference.The best frying time of fish-chips was 40 s,at this time,its specific volume was 4.2 mL/g,its brittleness was 0.354 mm,and its hardness was 357.17 N;when the temperature reached 180℃,the specific volume and brittleness of the fish-chips did not change significantly.With the increasing amount of yam powder,the specific volume,hardness,and acrylamide of fish-chips gradually decreased and its brittleness gradually increased,whereas the fat content had no obvious regularity.Conclusion:The fish chips could meet the needs of the public and had potential development values.
作者
吕雪宁
陈怀宇
郭凤仙
郑宗平
LU Xue-ning;CHEN Huai-yu;GUO Feng-xian;ZHENG Zong-ping(College of Oceanology and Food Science,Quanzhou Normal University,Quanzhou,Fujian 362000,China;The Engineering Research Center for Characteristic Traditional Food of Southern Fujian,Quanzhou Normal University,Quanzhou,Fujian 362000,China)
出处
《食品与机械》
CSCD
北大核心
2023年第3期194-200,共7页
Food and Machinery
基金
泉州市“港湾计划”引进高层次人才团队项目(编号:2018CT004)
福建省星火项目(编号:2021s0040)
关键词
鲭鱼
鱼签
淮山粉
脂肪
丙烯酰胺
mackerel
fish chips
yam powder
fat
acrylamide
