Sinthusamran Sittichoke, Benjakul Soottawat
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand.
J Sci Food Agric. 2015 Dec;95(15):3195-203. doi: 10.1002/jsfa.7059. Epub 2015 Jan 19.
Swim bladder is generated as a by-product during evisceration. It has been used for the production of fish maw, in which several processing parameters determine the characteristics or quality of the resulting fish maw. The present study aimed to investigate the characteristics of fish maws from seabass swim bladder as influenced by drying and frying conditions.
The expansion ratio and oil uptake content of fish maw increased as the moisture content of swim bladder increased (P < 0.05). Nevertheless, the expansion ratio of fish maw decreased when the moisture content was higher than 150 g kg(-1) . The L*-value decreased, whilst the a*- and b*-values of fish maw increased with increasing moisture content. When pre-frying and frying temperatures increased, the expansion ratio of fish maw increased (P < 0.05). However, the expansion ratio decreased when the frying was performed at a temperature higher than 200 °C. The oil uptake contents of fish maw with frying temperatures of 180 and 200 °C were in the range of 451.06-578.06 g kg(-1) , whereas the lower contents (378.60-417.17 g kg(-1) ) were found in those having frying temperatures of 220-240 °C. Hardness of fish maw decreased but no changes in fracturability were observed with increasing pre-frying temperature when subsequent frying was carried out 200 °C.
Drying temperatures, moisture content, pre-frying and frying temperatures were the factors influencing the characteristics and properties of fish maws from seabass swim bladder. Fish maw could be prepared by pre-frying swim bladder, dried at 60 °C to obtain 150 g kg(-1) moisture content, at 110 °C for 5 min, followed by frying at 200 °C for 20 s.
鱼鳔是在去内脏过程中产生的副产品。它已被用于制作鱼肚，其中几个加工参数决定了所得鱼肚的特性或品质。本研究旨在探讨干燥和油炸条件对鲈鱼鱼鳔制成的鱼肚特性的影响。
随着鱼鳔含水量的增加，鱼肚的膨胀率和吸油含量增加（P < 0.05）。然而，当含水量高于150 g/kg时，鱼肚的膨胀率下降。随着含水量的增加，鱼肚的L值下降，而a值和b*值增加。当预炸和油炸温度升高时，鱼肚的膨胀率增加（P < 0.05）。然而，当油炸温度高于200°C时，膨胀率下降。油炸温度为180和200°C时，鱼肚的吸油含量在451.06 - 578.06 g/kg范围内，而油炸温度为220 - 240°C时，吸油含量较低（378.60 - 417.17 g/kg）。当后续油炸在200°C进行时，随着预炸温度的升高，鱼肚的硬度下降，但未观察到脆性变化。
干燥温度、含水量、预炸和油炸温度是影响鲈鱼鱼鳔制成的鱼肚特性和性能的因素。鱼肚可以通过以下方法制备：将鱼鳔预炸，在60°C干燥至含水量为|150 g/kg，在110°C干燥5分钟，然后在200°C油炸20秒。
