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预干燥对油炸卵形鲳鲹油脂吸收及挥发性风味物质的影响
卢思思1，2，杨子毅1，2，莫琬滢1，2，谢霞婷1，2，车桂香1，2，欧妍1，2，刘莹1，2，马瑞东1，2，刘小玲1，2 *
(1.广西大学 轻工与食品工程学院，广西 南宁 530004；2.广西高校特色农产品精深加工与安全重点实验室，广西 南宁 530004)
Effect of Pre-drying on Oil Absorption and Volatile Flavor Substances in Fried Trachinotus ovatus
LU Sisi1，2，YANG Ziyi1，2，MO Wanying1，2，XIE Xiating1，2，CHE Guixiang1，2，OU Yan1，2，LIU Ying1，2，MA Ruidong1，2，LIU Xiaoling1，2 *
(1. College of Light Industry and Food Engineering，Guangxi University，Nanning 530004，Guangxi，China；2. Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities，Nanning 530004，Guangxi，China)
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投稿时间：2024-12-04
中文摘要: 为降低水产制品在油炸过程中的油脂吸收程度，以卵形鲳鲹（Trachinotus ovatus）为研究对象，在不同预干燥条件下进行油炸，测定油脂含量与分布、微观结构、挥发性风味物质以及感官评分、煎炸油酸价、黏度和脂肪酸变化，探讨预干燥处理对油炸卵形鲳鲹在降低油脂吸收和改善风味中的效果。研究结果表明，预干燥处理显著减少油脂吸收（P＜0.05），延长干燥时间使鱼块油脂含量逐渐降低，鱼块表面吸收油脂含量逐渐减少，其表面结构由裂缝和孔洞转为致密平滑。挥发性风味物质分析表明，预干燥1 h、油炸3.5 min的样品（D61-F3.5）在风味物质种类与相对含量上表现优于其他处理组，尤其油炸香气与鱼肉香气更平衡，更易被消费者接受。同时，在油炸前将鱼块进行预干燥处理可以明显降低煎炸油酸价及黏度，降低油脂氧化分解速率，延长煎炸油食用寿命。综上，适度的预干燥处理可有效减少油脂吸收，改善油炸鱼块的风味和质地。
Abstract:To reduce the oil absorption of fried aquatic products during the frying process，this study focused on Trachinotus ovatus and fried fish pieces at different pre-drying levels. The oil content and distribution，microstructure，volatile flavor substances，and sensory evaluation changes were measured，along with the acidity，viscosity，and fatty acid changes of the frying oil. The effects of pre-drying treatment on reducing oil absorption and improving flavor in fried Trachinotus ovatus were explored. The results indicated that pre-drying treatment significantly reduced oil absorption （P＜0.05）. Increasing the drying time gradually decreased the oil content in the fish pieces，and the oil absorption on the surface of the fish pieces gradually diminished，with the surface structure changing from cracks and pores to a dense and smooth texture. Volatile flavor substance analysis showed that the sample with 1 h of pre-drying and 3.5 min of frying （D61-F3.5） performed better in terms of flavor substance types and relative content compared to other treatment groups，particularly achieving a better balance between fried aroma and fish aroma，making it more acceptable to consumers. Additionally，pre-drying the fish pieces before frying significantly reduced the acidity and viscosity of the frying oil，lowered the rate of oil oxidation and decomposition，and extended the shelf life of the frying oil. In conclusion，appropriate pre-drying treatment can effectively reduce oil absorption，improve the flavor and texture of fried fish pieces，and provide a reference for developing low-fat aquatic prepared dishes.
文章编号：202616010 中图分类号： 文献标志码：
基金项目:
| 作者 | 单位 |
| 卢思思 | 1.广西大学 轻工与食品工程学院,广西 南宁 530004；2.广西高校特色农产品精深加工与安全重点实验室,广西 南宁 530004 |
| 杨子毅 | 1.广西大学 轻工与食品工程学院,广西 南宁 530004；2.广西高校特色农产品精深加工与安全重点实验室,广西 南宁 530004 |
| 莫琬滢 | 1.广西大学 轻工与食品工程学院,广西 南宁 530004；2.广西高校特色农产品精深加工与安全重点实验室,广西 南宁 530004 |
| 谢霞婷 | 1.广西大学 轻工与食品工程学院,广西 南宁 530004；2.广西高校特色农产品精深加工与安全重点实验室,广西 南宁 530004 |
| 车桂香 | 1.广西大学 轻工与食品工程学院,广西 南宁 530004；2.广西高校特色农产品精深加工与安全重点实验室,广西 南宁 530004 |
| 欧妍 | 1.广西大学 轻工与食品工程学院,广西 南宁 530004；2.广西高校特色农产品精深加工与安全重点实验室,广西 南宁 530004 |
| 刘莹 | 1.广西大学 轻工与食品工程学院,广西 南宁 530004；2.广西高校特色农产品精深加工与安全重点实验室,广西 南宁 530004 |
| 马瑞东 | 1.广西大学 轻工与食品工程学院,广西 南宁 530004；2.广西高校特色农产品精深加工与安全重点实验室,广西 南宁 530004 |
| 刘小玲 | 1.广西大学 轻工与食品工程学院,广西 南宁 530004；2.广西高校特色农产品精深加工与安全重点实验室,广西 南宁 530004 |
| Author Name | Affiliation |
| LU Sisi | 1. College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China；2. Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities,Nanning 530004,Guangxi,China |
| YANG Ziyi | 1. College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China；2. Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities,Nanning 530004,Guangxi,China |
| MO Wanying | 1. College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China；2. Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities,Nanning 530004,Guangxi,China |
| XIE Xiating | 1. College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China；2. Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities,Nanning 530004,Guangxi,China |
| CHE Guixiang | 1. College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China；2. Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities,Nanning 530004,Guangxi,China |
| OU Yan | 1. College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China；2. Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities,Nanning 530004,Guangxi,China |
| LIU Ying | 1. College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China；2. Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities,Nanning 530004,Guangxi,China |
| MA Ruidong | 1. College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China；2. Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities,Nanning 530004,Guangxi,China |
| LIU Xiaoling | 1. College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China；2. Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities,Nanning 530004,Guangxi,China |
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