文献类型：期刊文献

中文题名：炸制方式对卵形鲳鲹品质及风味的影响

英文题名：Effects of Different Frying Methods on Quality and Flavor of Trachinotus ovatus

作者：梁思靖[1];张艳秋[1];郑欧阳[1];王泽富[1];刘书成[1,2];孙钦秀[1,2]

机构：[1]广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋食品工程技术研究中心/广东省高等学校水产品精深加工重点实验室,广东湛江524088;[2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2026

卷号：46

期号：1

起止页码：93

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：北大核心2023、、北大核心

基金：国家重点研发计划(2023YFD2401402)。

语种：中文

中文关键词：卵形鲳鲹;炸制方式;感官品质;风味物质;水产预制菜

外文关键词：Trachinotus ovatus;frying methods;sensory quality;flavor compounds;aquatic ready-to-eat products

中文摘要：【目的】研究炸制方式对卵形鲳鲹(Trachinotus ovatus)背腹部肉块品质风味的影响,为卵形鲳鲹预制菜开发提供理论基础。【方法】以卵形鲳鲹背腹部肉为原料,分别采用深油炸(180℃,2 min)、空气油炸(180℃,17 min)、平底锅煎炸(180℃,每面2 min)和微波油炸(500 W,70 s)处理,控制成品水分质量分数约50%。通过感官评价、理化分析和风味分析系统评估品质差异。【结果】深油炸组综合评分最优,其外观、气味、滋味与质地得分分别为8.2、7.3、7.7和6.8,呈现金黄酥脆表皮与柔嫩内质;相比之下,空气油炸组色泽偏浅且质地干硬,平底锅煎炸组易局部焦糊导致质地较硬,而微波油炸组因组织破损明显评分最低。平底锅煎炸组硬度(1197.08 g)和咀嚼性(250.13)显著高于其他各组(P<0.05),空气油炸组硬度(1052.79 g)与咀嚼性(181.41)介于平底锅煎炸组与微波油炸、深油炸组之间,微波油炸组硬度(694.91 g)与咀嚼性(103.49)最差;深油炸组虽含油量最高(23.45%),但凭借稳定的水分结合状态展现出最优水分保持能力,而微波油炸组水分损失最为严重。深油炸组中(E,E)-2,4-十二碳二烯醛香气活性值(OAV)为5.27,壬醛OAV为103.78,该组这些关键香气物质含量高于其他组,产品油炸特征浓郁;空气油炸组因己醛、1-辛烯-3-醇含量较高产生青草味缺陷,平底锅煎炸组戊醛、3-丁烯腈等刺激性物质较多,微波油炸组则因糠醛、吡嗪类物质富集呈现异常果香或发酵味。【结论】深油炸工艺在感官品质、理化特性及风味特征方面均表现最优,可作为卵形鲳鲹预制菜预炸制工艺的优选方案;但其含油量较高,后续应聚焦低脂化改良技术开发。

外文摘要：【Objective】This study aims to investigate the effects of different frying methods on the quality and flavor of dorsal and abdominal muscles of Trachinotus ovatus,providing a theoretical basis for the development of prepared dishes using this species.【Methods】Dorsal and abdominal muscles of T.ovatus were used as raw materials and subjected to four frying treatments:deep-frying(180℃,2 min),air-frying(180℃,17 min),pan-frying(180℃,2 min per side),and microwave frying(500 W,70 s),with the final moisture mass fraction controlled to approximately 50%.The quality differences were systematically evaluated through sensory evaluation,physicochemical analysis,and flavor analysis.【Results】Deep-frying group had the highest overall score,with appearance,odor,taste,and texture scores of 8.2,7.3,7.7,and 6.8,respectively,presenting a golden crispy surface and tender interior.In contrast,the air-frying group exhibited a pale color and dry,hard texture;the pan-frying group was prone to local scorching,resulting in a harder texture;and the microwave frying group scored the lowest due to obvious tissue damage.Hardness(1197.08 g)and chewiness(250.13)of the pan-frying group were significantly higher than other groups(P<0.05).The hardness(1052.79 g)and chewiness(181.41)of the air-frying group were intermediate between the pan-frying group and the microwave frying or deepfrying groups.The microwave frying group had the lowest hardness(694.91 g)and chewiness(103.49).Although the deep-frying group had the highest oil content(with a mass fraction 23.45%),it demonstrated the optimal water-holding capacity due to a stable water-binding state,while the microwave frying group suffered the most severe moisture loss.Deep-frying group contained higher levels of key aroma compounds such as(E,E)-2,4-dodecadienal[odor activity value(OAV)=5.27]and nonanal(OAV=103.78)compared to other groups,imparting a rich fried characteristic.The air-frying group had higher contents of hexanal and 1-octen-3-ol,contributing to a grassy off-flavor.The pan-frying group contained more irritants like pentanal and 3-butenenitrile.The microwave frying group showed an abnormal fruity or fermented odor due to the enrichment of furfural and pyrazines.【Conclusion】The deep-frying process performed best in terms of sensory quality,physicochemical properties,and flavor characteristics,making it the preferred pre-frying method for prepared T.ovatus products.However,its relatively high oil content necessitates subsequent research focused on developing low-fat modification techniques.