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| Effect of atmospheric frying and vaccum frying on quality of Fenneropenaeus chinensis |
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| KeyWord:Fenneropenaeus chinensis atmospheric frying vaccum frying physicochemical property sensory quality |
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| Abstract: |
| 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. |
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