烫漂温度及空气炸时间对鲶鱼鱼皮品质的影响

为了解烫漂温度及空气炸时间对鲶鱼鱼皮品质的影响，本文研究了50、70、90 ℃烫漂后鲶鱼鱼皮的蒸煮损失率和热稳定性，在烫漂的基础上分别炸制2、4、6、8、10、12 min后对其水分、脂肪、脆度、横向弛豫时间（T₂）进行了测定，并对不同烫漂温度及其空气炸12 min的鱼皮微观结构进行了分析。结果表明:70 ℃烫漂的鱼皮蒸煮损失率为2.15%，热稳定性温度分别为121.97、146.88 ℃，在空气炸12 min时水分含量为2.89%，脂肪含量为10.85%，形变距离为0.13 mm；相比较50 ℃和90 ℃，70 ℃烫漂的鱼皮，蒸煮损失率适中，热稳定性较好，在空气炸12 min时，水分含量最低，形变距离最小，脂肪含量较低，结构均匀平整。由此可见，70 ℃烫漂下的空气炸鱼皮整体更利于后期产品的开发。

Effect of Blanching Temperature and Air Frying Time on the Quality of Catfish Skin

In order to investigate the effect of blanching temperature and air frying time on the quality of catfish skin, the cooking loss rate and thermal stability of fish skin were analyzed after blanching (50, 70, 90 ℃). On the basis of blanching, the moisture, fat, brittleness and transverse relaxation time (T₂) of fish skin were measured after air frying for 2, 4, 6, 8, 10 and 12 min, respectively. The microstructure of fish skin at different blanching temperatures and air frying for 12 min were analyzed. The results showed that: The cooking loss rate of the fish skin was 2.15% blanched at 70 ℃, the thermal stability temperature was 121.97 ℃ and 146.88 ℃, the moisture content was 2.89%, the fat content was 10.85%, and the deformation distance was 0.13 mm after air frying for 12 min. Comparing with 50 ℃ and 90 ℃, 70 ℃ blanching fish skin, the cooking loss rate was moderate, the thermal stability was better, when air frying for 12 min, the moisture content was the lowest, the deformation distance was the smallest, the fat content was lower, and the structure was uniform and smooth. So blanching temperature 70 ℃ was the better temperature which was conducive to the development of products.