Hu Jiamiao, Zeng Hongliang, Deng Changjun, Wang Peixing, Fan Liyi, Zheng Baodong, Zhang Yi
China-Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou China.
College of Food Science Fujian Agriculture and Forestry University Fuzhou China.
Food Sci Nutr. 2019 Jul 3;7(8):2517-2526. doi: 10.1002/fsn3.1077. eCollection 2019 Aug.
In this study, we explored the feasibility of vacuum frying to produce crisp silver carp surimi chips. The influence of three process parameters (frying temperature, frying time, and slice thickness) on the quality parameters of vacuum-fried surimi chips (oil uptake, crispness, and optical properties) was investigated. The experimental results showed the optimal conditions were chosen as 2-mm surimi slice being vacuum-fried at 118°C for 2.5 min. Under these conditions, the oil content, breaking force, and color difference to commercial potato chips were 24.33%, 15.21 N, and 14.03, respectively. Additionally, we also measured the water loss during vacuum frying and the oil quality changes during storage of surimi chips. Results demonstrated the rapid loss of water content of surimi chips during vacuum frying and oil deterioration was kept at acceptable low level up to 100 days. Taken together, our study supported the applicability of vacuum frying technology to produce high-quality silver carp surimi chips.
在本研究中，我们探讨了真空油炸生产酥脆鲤鱼鱼糜片的可行性。研究了三个工艺参数（油炸温度、油炸时间和切片厚度）对真空油炸鱼糜片品质参数（吸油率、酥脆度和光学性质）的影响。实验结果表明，最佳条件为将2毫米厚的鱼糜片在118°C下真空油炸2.5分钟。在此条件下，鱼糜片的含油率、断裂力以及与市售薯片的色差分别为24.33%、15.21 N和14.03。此外，我们还测量了真空油炸过程中的水分损失以及鱼糜片储存期间的油脂品质变化。结果表明，真空油炸过程中鱼糜片水分含量迅速损失，并且在长达100天的储存期内油脂劣化保持在可接受的低水平。综上所述，我们的研究支持了真空油炸技术用于生产高品质鲤鱼鱼糜片的适用性。
