常压煎炸和真空煎炸对中国对虾品质的影响Effect of atmospheric frying and vaccum frying on quality of Fenneropenaeus chinensis

Abstract

探究常压煎炸和真空煎炸对中国对虾理化性质和感官品质的影响。测定了不同煎炸温度下两种煎炸方式对中国对虾的水分含量、含油量、色泽、虾青素含量和感官品质的影响。结果表明：随着煎炸温度的升高，两种煎炸方式下中国对虾的水分含量均降低，含油量均增加，但真空煎炸下中国对虾的变化幅度较低；两种煎炸方式下中国对虾的虾青素含量均随着煎炸温度的升高呈现先增加后减少的趋势；相同热驱动力下，真空煎炸的中国对虾的色泽、虾青素含量和感官品质均优于常压煎炸的。相比于常压煎炸，真空煎炸的中国对虾品质更佳。 The effects of atmospheric frying and vacuum frying on physicochemical properties and sensory quality of Fenneropenaeus chinensis were studied. The influences of moisture content, oil content, color, astaxanthin content and sensory quality of fried Fenneropenaeus chinensis prepared by different frying methods under different frying temperatures were measured. The results showed that with the increase of frying temperature, the moisture content in fried Fenneropenaeus chinensis decreased and oil content increased, but the variation range was lower for vacuum fried Fenneropenaeus chinensis. The astaxanthin contents in atmospheric fried and vacuum fried Fenneropenaeus chinensis increased first and then decreased with the frying temperature increasing.However, under the same thermal driving force, the color, astaxanthin content and sensory quality of vacuum fried Fenneropenaeus chinensis were better than those of atmospheric fried Fenneropenaeus chinensis. In conclusion, compared with atmospheric frying, the quality of fried Fenneropenaeus chinensis prepared by vacuum frying is better.

Keywords

• 中国对虾；常压煎炸；真空煎炸；理化性质；感官品质
• fenneropenaeus chinensis; atmospheric frying; vaccum frying; physicochemical property; sensory quality