渔业研究2024，Vol.46Issue(5)：509-518,10.DOI:10.14012/j.jfr.2024052
空气油炸鳀鱼休闲食品工艺优化研究
The study of processing optimization of air-fried anchovy snack food
摘要
Abstract
[Background]As time progresses,people's demand for healthy food continues to rise.Anchovy,a nutritious and high-yield fish,shows great potential for being processed into healthy,low-oil snack foods.[Objective]In this paper,a healthy and less oily anchovy marinated food was developed by using the produc-tion process of brining first and air fried instead of traditional frying,and also for the anchovy processing in-dustry to provide a new parameter[Methods]The basic nutrient composition and amino acid content of an-chovy were analyzed.A single-factor experiment and an orthogonal test were conducted to optimize the pro-cessing techniques for brining and air-frying anchovy,aiming to develop low-oil snack food products.Sensory evaluation was used as an indicator to assess the texture of the products.[Results]The results indicated that an-chovy is a type of fish characterized by high protein content and low fat,abundant in essential amino acids(EAAs)and featuring a high concentration of fresh,sweet amino acids.This makes it a raw material of signific-ant nutritional and processing value.The optimal processing formulation was determined through single-factor experiments and orthogonal tests:the liquid-to-material ratio was set at 1∶6,the cooking time was 5 minutes,the air frying temperature was 190 ℃,and the frying duration was 11 minutes.Under these conditions,the sens-ory score of the low-oil snack food reached 90.33,with a hardness value of 694.29 g,elasticity of 0.83,masti-city of 278.63 g,and shear force of 1 618.53 g.This results in a nutritious and delicious chewy low-oil snack food.[Conclusion]The research provides technical support for anchovy processing and development of high quality aquatic products.关键词
空气油炸/鳀鱼/卤制/感官品质/工艺优化Key words
air fried/anchovy/spiced/sensory quality/process optimization分类
农业科技引用本文复制引用
周婷,周劲松,何哲,尹玲红,李梅,李明原,施文正..空气油炸鳀鱼休闲食品工艺优化研究[J].渔业研究,2024,46(5):509-518,10.基金项目
"十三五"国家重点研发计划重点专项(2019YFD0902003) （2019YFD0902003）
