食品工业科技2026，Vol.47Issue(18)：222-231,10.DOI:10.13386/j.issn1002-0306.2025080135
鲢鱼加工副产物添加对风味脆片食用品质的影响
Effect of Adding Silver Carp Processing By-products on the Edible Quality of Flavored Crispy Chips
摘要
Abstract
The study investigated the effect of the addition amount of silver carp processing by-products on the edible quality of flavored crispy chips,thereby determining the optimal addition amount.Silver carp processing by-products(fish scales,fish skin,and fish mid-bones)were used as raw materials.After deodorization treatment,they were used to partially replace tapioca starch at proportions of 20%,40%,60%,and 80%(based on the mixed powder of by-products and tapioca starch)to develop a new type of flavored crispy chips with silver carp processing by-products.The optimal addition amount of each by-product was determined through the analysis of sensory evaluation,color,nutritional composition,textural prop-erties,microstructure,and volatile substances.With the increase in the addition amount,the color of the crisps showed a deepening trend.The contents of crude protein(fish scale group:10.86%～48.84%,fish skin group:18.43%～60.41%,fish mid-bone group:10.45%～26.29%)and ash(fish scale group:4.98%～17.48%,fish skin group:0.47%～6.34%,fish mid-bone group:6.36%～20.58%)increased gradually.Meanwhile,the pores in the microstructure gradually increased in number and size.At the same addition level,the hardness of the crispy crisps in the fish skin group was significantly higher than that in the fish scale group and the fish mid-bone group(P<0.05).Key volatile substances with a relative odor activity value(ROAV)≥1,such as 2-acetyl-3-methylpyrazine and ethyl salicylate,were identified by chromatography-ion mobility spec-trometry(GC-IMS).This was largely attributed to the addition of silver carp processing by-products.These by-products endowed the crispy crisps with pleasant flavors such as roasted aroma and fruitiness,and made a prominent contribution to the construction of the overall flavor system in crispy crisps.Through comprehensive evaluation,the optimal addition amounts of fish scale powder,fish skin powder,and fish mid-bone powder were determined to be 20%,60%,and 40%,respectively.As a nutrient-rich leisure food with a sweet,fragrant,and crispy taste,this crispy chip can not only meet the diverse needs of consumers,but also provide a theoretical basis and practical reference for the high-value utilization of fish processing by-products.Furthermore,it can help the aquatic products industry achieve the dual goals of improving quality and efficiency,as well as realizing sustainable development.关键词
鲢鱼加工副产物/质构特性/微观结构/GC-IMS/风味脆片/食用品质Key words
silver carp processing by-products/textural properties/microstructure/GC-IMS/flavored crispy chips/edible quality分类
轻工纺织引用本文复制引用
翟文青,余欣蕾,吴菁菁,张人月,王锡昌,张龙..鲢鱼加工副产物添加对风味脆片食用品质的影响[J].食品工业科技,2026,47(18):222-231,10.基金项目
国家重点研发计划(2022YFD2100901). （2022YFD2100901）
