低温真空油炸小黄鱼加工工艺优化及包装方式对其贮藏品质的影响

以小黄鱼为研究对象,采用低温真空油炸技术研制休闲调理产品,优化了低温真空油炸加工工艺(预烘干温度和时间、真空油炸温度和时间等),比较了低温真空油炸和常压油炸产品的品质差异,并研究了包装方式对低温真空油炸小黄鱼贮藏品质的影响,以期为小黄鱼调理食品的开发提供理论依据和技术支撑。结果显示:小黄鱼低温真空油炸的最优工艺为预烘干温度50℃、烘干时间2 h、油炸温度95℃、油炸时间3500 s,油炸后离心脱油时间300 s。与常压油炸相比,低温真空油炸小黄鱼水分含量降低了12.48%,含油量降低了11.6%,L值提高了9.59%,综合感官评分更高。两种油炸方式小黄鱼产品的风味差异显著,真空油炸和常压油炸小黄鱼分别检测出21种和14种挥发性物质,其中真空油炸更利于醛类和醇类化合物的产生,风味更佳。通过比较不同包装方式真空油炸小黄鱼贮藏期间品质的变化,发现真空油炸小黄鱼气调包装效果优于常规包装,且70% N₂+30% CO₂包装效果优于100% N₂包装,最短货架期超过60 d。

Optimization of Low-temperature Vacuum Fried Small Yellow Croaker Processing Technology and the Effect of Packaging Method on Its Quality During Storage

In this study,a ready-to-eat small yellow croaker was developed by employing low-temperature vacuum frying. The processing parameters of vacuum frying,such as drying temperature and time,vacuum frying temperature and time,were optimized by orthogonal test. Meanwhile,the qualities of vacuum fried fish and atmospheric fried fish were compared and the effect of different packaging methods on qualities of low-temperature vacuum fried small yellow croaker were investigated. The results showed that the optimum vacuum frying parameters were pre-drying at 50 ℃ for 2 h,vacuum frying at 95 ℃ for 3500 s,and deoiling by centrifugation for 300 s after frying. Compared with atmospheric frying,the moisture content of low-temperature vacuum fried small yellow croaker was reduced by 12.48%,the oil content was reduced by 11.6%,and the L value was increased by 9.59%,and the comprehensive sensory score was higher. There was obvious difference in flavor between the two types of fried small yellow croaker. 21 volatile substances were detected in vacuum frying and 14 volatile substances in atmospheric frying,among which vacuum frying was more beneficial to the production of aldehydes and alcohols,and the flavor was better. By comparing the changes of storage quality of vacuum fried small yellow croaker with different packaging methods,The preservation effects of modified atmosphere packaging method were superior to that of air packaging,and the 70% N₂+30% CO₂ packaging effect was better than 100% N₂ packaging,the shelf life of low-temperature vacuum fried small yellow croaker was more than 60 days.