Effect of frying pretreatment on quality of fish head pot

WU Yanni; ZHANG Hanwei; DANG Meiqi; AN Yueqi; XIONG Shanbai

doi:10.13300/j.cnki.hnlkxb.2025.01.028

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Effect of frying pretreatment on quality of fish head pot

Food science and agricultural engineering | 更新时间：2026-11-05

- Effect of frying pretreatment on quality of fish head pot
- Journal of Huazhong Agricultural University Vol. 44, Issue 1, Pages: 255-264(2025)
- 作者机构：
  
  华中农业大学食品科学技术学院/国家大宗淡水鱼加工技术研发分中心（武汉）/ 长江经济带大宗水生生物产业绿色发展教育部工程研究中心，武汉 430070
- 作者简介：
- 基金信息：
- DOI：10.13300/j.cnki.hnlkxb.2025.01.028
  CLC： TS254.4
- Received：15 October 2023，
  
  Published：15 January 2025
- 稿件说明：
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武燕霓，张晗玮，党美琪，等.油炸预处理对鱼头煲品质的影响［J］.华中农业大学学报，2025，44（1）：255‐264.

WU Yanni,ZHANG Hanwei,DANG Meiqi,et al.Effect of frying pretreatment on quality of fish head pot[J].Journal of Huazhong Agricultural University,2025,44(01):255-264.
武燕霓，张晗玮，党美琪，等.油炸预处理对鱼头煲品质的影响［J］.华中农业大学学报，2025，44（1）：255‐264. DOI： 10.13300/j.cnki.hnlkxb.2025.01.028.

WU Yanni,ZHANG Hanwei,DANG Meiqi,et al.Effect of frying pretreatment on quality of fish head pot[J].Journal of Huazhong Agricultural University,2025,44(01):255-264. DOI： 10.13300/j.cnki.hnlkxb.2025.01.028.

摘要

为简化传统鱼头煲的制作工序，提高其营养、风味品质，以调理白鲢鱼头为原料，测定油炸后鱼头及鱼头煲的色泽、蛋白溶解度、丙二醛含量、基本营养成分等指标，并结合感官分析筛选适宜的预油炸条件，探究油炸预处理对鱼头煲品质的影响。结果显示：鱼头色泽、蛋白溶解度随油炸温度的升高先上升后降低，丙二醛含量则相反；鱼头煲的营养成分含量随油炸温度的升高而增多。中、高温油炸（180、200 ℃）制得的鱼头煲蛋白、脂肪等营养溶出均高于低温油炸组（160 ℃），而高温油炸（200 ℃）的鱼头煲色泽和滋味感官品质低于中温油炸组（180 ℃）。随着油炸时间延长，鱼头煲蛋白、脂肪及固形物含量逐渐升高，总游离氨基含量先升高后下降，滋味轮廓及感官品质先升高后无显著差异，油炸120 s时鱼头煲蛋白溶出多、脂肪含量低，其色泽、滋味及感官品质也最优。结果表明，鱼头煲适宜的预油炸条件为180 ℃油炸120 s。

Abstract

Using conditioned silver carp fish heads as raw materials， the color， protein solubility， malondialdehyde content， essential nutritional components， and other indicators of the fried fish head and fish head pot were measured to streamline the production process and enhance the nutritional and flavor quality of the dish.The best pre-frying conditions were selected using sensory analysis， and the impact of frying pretreatment on the fish head pot’s quality was investigated.The results showed that the color and protein solubility of fish head first increased and then decreased with the increase of frying temperature， while the malondialdehyde content was the opposite.The nutrient content of fish head pot increases with the increase of frying temperature.Fish head pot fried at medium and high temperature （180 ℃， 200 ℃） exhibited higher dissolution of protein， fat and other nutrients than those subject to low temperature frying （160 ℃）， while fish head pot fried at high temperature （200 ℃） exhibited lower color and taste sensory quality than those subject to medium temperature frying （180 ℃）.With the extension of frying time， the contents of protein， fat and solid in fish head pot increased gradually， and the total free amino group content first increased and then decreased， while the taste profile and sensory quality first increased and then there was no significant difference.When frying for 120 s， the fish head pot had more protein dissolved and lower fat content， and its color， taste and sensory quality were also the best.In conclusion， pre-frying at 180 ℃ for 120 s was the optimum condition for fish head pot.

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references

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