低温真空油炸对半干水产品营养成分和食用油品质的影响

研究了在不同温度、真空度及油炸时间条件下,低温真空油炸对半干水产品(半干马面鱼)水分、蛋白质、脂肪含量的变化情况及食用油的过氧化值、酸价和羰基价随油炸温度和时间以及真空度改变的变化规律。结果显示,真空度是影响半干水产品品质的主要因素,但对油炸过程中油脂的稳定性影响非常小,而油炸温度和油炸时间对油炸产品的品质影响相对较小。大豆食用油的过氧化值、酸价和羰基价随油炸温度的升高和时间的延长出现上升的趋势,但幅度很小。在整个真空油炸实验过程中,大豆食用油具有很好的稳定性。 

Effect of low-temperature vacuum frying on nutrients of half dry seafood and cooking oil quality

Under the different temperature,vacuum degree and frying time,the changes of moisture,protein,fat content and the stability of edible oil,the evolution of peroxide value,acid value and CGV in the low-temperature vacuum frying process were studied. The results showed that vacuum degree was the main factor influencing the quality of half dry seafood,but less impact on the stability of fat,while the affect of frying temperature and frying time was less. The Peroxide value,acid value and CGV of soy edible oil w...