Abstract
In this study, we explored the feasibility of vacuum frying to produce crisp silver carp surimi chips. The influence of three process parameters (frying temperature, frying time, and slice thickness) on the quality parameters of vacuum‐fried surimi chips (oil uptake, crispness, and optical properties) was investigated. The experimental results showed the optimal conditions were chosen as 2‐mm surimi slice being vacuum‐fried at 118°C for 2.5 min. Under these conditions, the oil content, breaking force, and color difference to commercial potato chips were 24.33%, 15.21 N, and 14.03, respectively. Additionally, we also measured the water loss during vacuum frying and the oil quality changes during storage of surimi chips. Results demonstrated the rapid loss of water content of surimi chips during vacuum frying and oil deterioration was kept at acceptable low level up to 100 days. Taken together, our study supported the applicability of vacuum frying technology to produce high‐quality silver carp surimi chips.
Highlights
Surimi, a Japanese term literally meaning “minced meat” derived from fish, is a traditional seafood and primary ingredient for making surimi‐based foods consumed worldwide (Pigott, 1986)
We explored the feasibility of using the silver carp (Hypophthalmichthys molitrix) surimi as ingredient to produce crisp surimi chips by vacuum frying
According to the regulations of frying fats and oils widely adopted in various nations (Paul & Mittal, 1997), the results indicated that nitrogen‐filled packaging is a suitable method for preventing lipid oxidation of vacuum‐fried surimi chips during its storage
Summary
A Japanese term literally meaning “minced meat” derived from fish, is a traditional seafood and primary ingredient for making surimi‐based foods consumed worldwide (Pigott, 1986). A number of novel drying techniques (such as hot air drying, vacuum drying, freeze drying, and microwave frying) have been developed for the food industry besides the conventional atmospheric frying (Qing‐guo, Min, Mujumdar, Wei‐hua, & Jin‐cai, 2006) Among these novel drying methods, the vacuum frying process is a promising technique for healthier fried foods with many advantages including lowering the oil absorption; keeping natural color and flavor; preserving more vitamins and minerals; and decreasing the formation of carcinogenic toxins (e.g., acrylamide and furan) (Dueik & Bouchon, 2011; Moreira, 2014). The results supported the use of the vacuum frying technology as a method for producing high‐quality surimi chips
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