The Study Of Quality Characteristics Of The Microwavable Pre-fried Grass Carp Fillet

Our country is rich in freshwater resources, however the processing proportion is relatively low, especially some low value freshwater fish’s processing proportion is lower like grass carp. With the accelerating rate of life rhythm, microwave food has gradually gotten people’s favor, which provides a new research direction for the grass carp’s deep processing. Therefore, this research takes the fresh grass carp as raw material, studied the processing technology of microwavable pre-fried grass carp fillet and this may provide technical support for group production of microwave pre-fried grass carp fillets.In this research, the effects of different frying conditions on the quality of grass carp fillets were studied. Grass carp was sampled into pieces with the size of 50×30×10 mm and fried in soybean oil that previously heated to 150, 170 and 185℃ for 1, 2, 3, 4, 5, 6 min respectively. The moisture content, oil content, color, texture and sensory were analyzed, and the effects of different frying temperatures and times on the quality of grass carp were studied. The results showed that higher frying temperature and longer frying time lead to lower moisture content, higher fat content and deeper color, hardness and chewiness increased, springiness decreased. The fillets fried in 170℃ for 5mins showed the highest sensory scores while the moisture content was 50.12% and the oil content was 13.01%.Secondly, the method of pre-drying to reduce oil content of fried grass carp fillets was studied. Reducing the moisture content of food may decrease food oil absorption during frying, so the characteristics of microwave drying of grass carp fillets during drying at different microwave powers(200, 400, 600, 800 W) and different temperatures(60, 70, 80 ℃)were investigated. Compared the drying rate, the effective moisture diffusion coefficient and the energy consumption of two drying methods, microwave drying was chosen as the way to reduce the oil content of grass carp fillets during deep frying. The fillets were dried at different times(60,90,120,180,270s)under the microwave power of 200 W,founding that fillets had the lowest oil content when the drying time was 120 s.Lastly, microwave reheating characteristics of grass carp fillets were studied. The fried fillets were stored at-18℃refrigerator for 7 days, then the effects of different reheating conditions on the quality of fish fillets were invested, founding that the higher the power was and longer heating time was, the lower of the water content. The color became deeper and the value of hardness and chewiness became bigger. The fillets reheated in 400 W for 120 s showed the highest sensory scores which can be seen as the microwave reheating condition.