烫漂温度及空气炸时间对鲶鱼鱼皮品质的影响
TS254.9; 为了解烫漂温度及空气炸时间对鲶鱼鱼皮品质的影响,本文研究了50、70、90℃烫漂后鲶鱼鱼皮的蒸煮损失率和热稳定性,在烫漂的基础上分别炸制2、4、6、8、10、12 min后对其水分、脂肪、脆度、横向弛豫时间(T2)进行了测定,并对不同烫漂温度及其空气炸12 min的鱼皮微观结构进行了分析.结果表明:70℃烫漂的鱼皮蒸煮损失率为2.15％,热稳定性温度分别为121.97、146.88℃,在空气炸12 min时水分含量为2.89％,脂肪含量为10.85％,形变距离为0.13 mm;相比较50℃和90℃,70℃烫漂的鱼皮,蒸煮损失率适中,热稳定性较好,在空气炸12 min时,水分含...
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| Published in | 食品工业科技 Vol. 43; no. 13; pp. 71 - 78 |
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| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
天津农学院食品科学与生物工程学院,国家大宗淡水鱼加工技术研发分中心,天津市水产品加工及质量安全校企协同创新重点实验室,天津 300384
2022
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2021100061 |
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| Abstract | TS254.9; 为了解烫漂温度及空气炸时间对鲶鱼鱼皮品质的影响,本文研究了50、70、90℃烫漂后鲶鱼鱼皮的蒸煮损失率和热稳定性,在烫漂的基础上分别炸制2、4、6、8、10、12 min后对其水分、脂肪、脆度、横向弛豫时间(T2)进行了测定,并对不同烫漂温度及其空气炸12 min的鱼皮微观结构进行了分析.结果表明:70℃烫漂的鱼皮蒸煮损失率为2.15％,热稳定性温度分别为121.97、146.88℃,在空气炸12 min时水分含量为2.89％,脂肪含量为10.85％,形变距离为0.13 mm;相比较50℃和90℃,70℃烫漂的鱼皮,蒸煮损失率适中,热稳定性较好,在空气炸12 min时,水分含量最低,形变距离最小,脂肪含量较低,结构均匀平整.由此可见,70℃烫漂下的空气炸鱼皮整体更利于后期产品的开发. |
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| AbstractList | TS254.9; 为了解烫漂温度及空气炸时间对鲶鱼鱼皮品质的影响,本文研究了50、70、90℃烫漂后鲶鱼鱼皮的蒸煮损失率和热稳定性,在烫漂的基础上分别炸制2、4、6、8、10、12 min后对其水分、脂肪、脆度、横向弛豫时间(T2)进行了测定,并对不同烫漂温度及其空气炸12 min的鱼皮微观结构进行了分析.结果表明:70℃烫漂的鱼皮蒸煮损失率为2.15％,热稳定性温度分别为121.97、146.88℃,在空气炸12 min时水分含量为2.89％,脂肪含量为10.85％,形变距离为0.13 mm;相比较50℃和90℃,70℃烫漂的鱼皮,蒸煮损失率适中,热稳定性较好,在空气炸12 min时,水分含量最低,形变距离最小,脂肪含量较低,结构均匀平整.由此可见,70℃烫漂下的空气炸鱼皮整体更利于后期产品的开发. |
| Author | 孙慧娟 马俪珍 孙溪 任小青 李敏 张飞宇 |
| AuthorAffiliation | 天津农学院食品科学与生物工程学院,国家大宗淡水鱼加工技术研发分中心,天津市水产品加工及质量安全校企协同创新重点实验室,天津 300384 |
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| Author_FL | SUN Xi REN Xiaoqing SUN Huijuan MA Lizhen LI Min ZHANG Feiyu |
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| Keywords | 鲶鱼鱼皮 微观结构 空气炸 烫漂 低场核磁共振(LF-NMR) 品质 |
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| Title | 烫漂温度及空气炸时间对鲶鱼鱼皮品质的影响 |
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