Liu Li, Huang Pan, Xie Wei, Wang Jinlin, Li Yujin, Wang Haiyan, Xu He, Bai Fan, Zhou Xiaodong, Gao Ruichang, Zhao Yuanhui
College of Food Science and Engineering Ocean University of China Qingdao Shandong Province China.
Hangzhou Qiandaohu Sturgeon Technology Co., Ltd. Hangzhou China.
Food Sci Nutr. 2022 Jan 20;10(2):342-353. doi: 10.1002/fsn3.2472. eCollection 2022 Feb.
In this study, the influence of air-frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated. The results indicated that along with the increase of temperature (130, 160, and 190℃) for 15 min, the moisture content of AFF sturgeon steak surface decreased dramatically while that of interior was well preserved. The applied texture property analysis exhibited that AFF sturgeon steak showed the enhanced elasticity, low hardness, and soft texture. The results indicated that AFF sturgeon steak contained higher essential amino acid content than TF sturgeon steak. More flavor compounds (aldehydes, alcohols, and esters) were produced after AFF than TF. Although the digestibility of fried sturgeon steaks decreased after frying, AFF sturgeon steaks were digested rapidly in the stomach and intestine. Conclusively, AFF sturgeon steaks exhibited a crispy texture, appealing flavor, and low oil content. This work provides a certain reference for the suitable frying methods in the processing industry of sturgeon products.
本研究探讨了空气炸制温度对鲟鱼排物理性质的影响。同时，研究了传统油炸（TF）和空气炸锅炸制（AFF）方法对鲟鱼排品质、风味和消化率的影响。结果表明，随着温度（130、160和190℃）升高并炸制15分钟，空气炸制的鲟鱼排表面水分含量显著下降，而内部水分得到良好保留。应用质地特性分析表明，空气炸制的鲟鱼排弹性增强、硬度低且质地柔软。结果表明，空气炸制的鲟鱼排比传统油炸的鲟鱼排含有更高的必需氨基酸含量。空气炸制后产生的风味化合物（醛类、醇类和酯类）比传统油炸更多。虽然油炸后鲟鱼排的消化率有所下降，但空气炸制的鲟鱼排在胃和肠道中消化迅速。总之，空气炸制的鲟鱼排具有酥脆的质地、诱人的风味和低油含量。这项工作为鲟鱼产品加工业中的合适油炸方法提供了一定参考。
