熟制程度和油炸工艺对冻熟草鱼块品质的影响OA

[Objective]The present study aims to address the issue of decreased texture and quality of frozen-cooked grass carp(Ctenopharyngodon idella)products such as pre-fried fish.[Methods]C.idella was selected as the research subject and subjected to three different processes:deep-frying,freezing,and reheating.Indicat-ors including water content,myofibrillar fragmentation index,shear force,degree of lipid oxidation,microstruc-ture,protein secondary structure,and color difference were used to investigate the impact of cooking degree on the quality of frozen-cooked C.idella chunks.Based on these observations,the study explored the effects of dif-ferent deep-frying temperatures(160,180,200 ℃)on the quality of frozen-cooked C.idella chunks by using water content,myofibrillar fragmentation index,and color difference as indicators to achieve the same level of maturation.[Results]As the cooking degree increased,the water content and water-holding capacity of the fish chunks gradually decreased,with bound water transforming into free water.After two cycles of freeze-thawing,the shear force of fish chunks at various cooking degrees decreased compared to before freezing.Specifically,the shear force values and myofibrillar fragmentation index of fish chunks with a center temperature of 75 ℃ were respectively 1.33 times and 1.22 times higher than those of fish chunks with a center temperature of 45 ℃,indicating severe damage to the myofibrillar structure and reduced fish tenderness.Additionally,freeze-thawing treatment reduced the relative content of protein α-helices and β-sheets,leading to increased protein disorder.After two cycles of freeze-thawing treatment,then reheating,the water content,water-holding capacity,shear force,degree of lipid oxidation,microstructure,sensory scores,and other parameters of fish chunks precooked to a center temperature of 45 ℃ before freezing were superior to those of fish chunks cooked to 60 ℃ and 75 ℃.Furthermore,using a high-temperature short-time deep-frying process at 200 ℃ for frozen-cooked C.idella chunks resulted in improved water content,myofibrillar fragmentation index,and a golden-yellow appearance on the surface of the fish chunks.[Conclusion]Deep-frying C.idella chunks at 200 ℃ to achieve a center tem-perature of 45 ℃,not only enhances the color of frozen-cooked C.idella chunks,but also effectively enhances the quality of reheated frozen-cooked fish.[Significance]By adjusting the cooking degree and optimizing the deep-frying process,this study markedly enhances the flavor of reheated frozen-cooked fish products.This study provides valuable insights for enhancing the quality of pre-cooked fish dishes and optimizing the pro-cessing of large-scale farmed fish species.