油炸温度和时间对草鱼鱼片品质影响的研究

Effect of frying temperatures and times on the quality of grass carp fillets

摘要: 本实验以草鱼为研究对象,以油炸后鱼片的水分含量、含油量、色差、质构和感官评定为评价指标,研究了草鱼鱼片在温度为150、170、185℃的大豆油中分别油炸1、2、3、4、5、6min后品质的变化。结果表明:随着油炸时间的延长,油炸温度的升高,鱼片的水分含量降低,含油量升高,颜色加深,硬度和咀嚼性增加,弹性降低;在170℃温度下油炸5min时,鱼片水分含量为50.12%,含油量为13.01%,感官得分最高。

Abstract: In this experiment,grass carp were sampled into pieces and fried in soybean oil that previously heated to150,170 and 185℃ for 1,2,3,4,5,6min respectively. The moisture content,oil content,color,texture and sensory were analyzed,and the effect of different frying temperatures and times on the quality of grass carp were studied.The results showed that higher frying temperature and longer frying time lead to lower moisture content,higher fat content and deeper color,hardness and chewiness increased,springiness decreased.The fillets fried in 170℃ for5 mins showed the highest sensory score while the moisture content was 50.12% and the oil content was 13.01%.