文献类型：期刊文献

英文题名：Vacuum frying of breaded shrimps

作者：Pan, Guangkun[1];Ji, Hongwu[1];Liu, Shucheng[1];He, Xiaoqing[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Zhanjiang 524088, Peoples R China

年份：2015

卷号：62

期号：1

起止页码：734

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000352115500051)、、EI(收录号：20151000613043)、Scopus(收录号：2-s2.0-84924074369)、WOS

基金：The authors are grateful for the financial support received from Modern Agro-industry Technology Research System of China (CARS-47), Team Project of Science and Technology from Guangdong province (No. 2011A020102005) and Important Project of Science and Technology Tackling in Marine Fishery in Guangdong (No. A201008102). Discussions with Professor Ji are highly appreciated. In addition, Shiyan Chen, Zhicheng Deng and Xiaobin Ma supplied some suggestions during the thesis modification process.

语种：英文

外文关键词：Vacuum frying; Breaded shrimps; Moisture loss; Oil absorption; Acrylamide content

外文摘要：Vacuum frying (VF) was tested as an alternative technique to produce high-quality fried food. This study investigated the effects of oil temperature on the moisture loss, oil uptake, texture, color, and acrylamide content of vacuum-fried versus atmospheric-fried breaded shrimps. The moisture loss and oil absorption of breaded shrimps during VF were significantly affected (p < 0.05) by oil temperature. Oil absorption was directly proportional to moisture loss during VF. The oil absorption of breaded shrimps during VF increased with increasing temperature for the same frying time. After 10 min of frying, the oil contents of breaded shrimps fried at 80 degrees C, 100 degrees C, and 120 degrees C under vacuum conditions were 0.20 +/- 0.013, 0.23 +/- 0.012, and 0.25 +/- 0.019 g(oil)/g(dry) solid, respectively. These values were significantly lower than those (0.32 +/- 0.019 g(oil)/g(dry) solid) obtained under atmospheric conditions (170 degrees C). VF effectively decreased the acrylamide content of breaded shrimps. Furthermore, breaded shrimps with desirable color and low hardness can be produced using VF. These results indicate that VF is a feasible alternative technique to produce high-quality breaded shrimps. (C) 2015 Elsevier Ltd. All rights reserved.