Effect of curing and frying on quality of crispy- scales wuchang fish
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摘要: 为了探究腌制和油炸处理对酥鳞武昌鱼品质的影响,以鲜活武昌鱼（Megalobrama amblycephala）为对象,通过低温腌制、低温风干、复水、汽蒸、油炸等工序制得酥鳞武昌鱼,研究了腌制温度、腌制时间、油炸预处理、油炸温度和油炸时间对酥鳞武昌鱼产品水分、盐分、挥发性盐基氮（TVB-N）和感官品质的影响。结果表明,腌制温度、腌制时间、油炸温度和油炸时间对酥鳞武昌鱼的水分、盐分和挥发性盐基氮都有显著性的影响（p<0.05）,随着腌制温度、腌制时间、油炸温度和油炸时间的增加,产品的水分显著下降（p<0.05）,盐分和挥发性盐基氮显著上升（p<0.05）。与对照组相比,复水再汽蒸处理后,产品的综合品质最好。在5℃腌制3 d,再复水20 min,然后100℃汽蒸5 min,最后200℃下油炸5 min,此时的酥鳞武昌鱼,色泽呈现金黄色,鱼鳞酥脆,肉质紧凑,品质优良。Abstract: A study was conducted to assess the effects of curing and frying treatment on the quality of crispy-scales wuchang fish.The products were prepared with fresh wuchang fish( Megalobrama amblycephala) followed by low-temperature curing,low-temperature drying,rehydration,steaming,frying and other processes.The effects of processing conditions( curing temperature and time,frying pretreatment,frying temperature and time) on the content of moisture,salt,TVB-N and sensory quality of crispy-scales Wuchang fish( Megalobrama amblycephala)were studied.The results showed that curing temperature and time,frying temperature and time had significant influence( p < 0.05) on the moisture,salt and TVB-N of final products.With increasing curing temperature and time,frying time and temperature,moisture was decreased significantly( p < 0.05),on the contrary,the content of salt and TVB-N were increased significantly( p < 0.05). The products which were processed by rehydration and steaming had best quality than control group.The best processing conditions included the following steps: fish was marinated 3 days at 5 ℃,rehydrated 20 min,then steamed 5 min at 100 ℃,and finally frying 5 min at 200 ℃.In this condition,the final products showed golden yellow color,crispy scales and compact meat.
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Keywords:
- crispy-scales wuchang fish /
- curing /
- frying
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