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Development of an Experimental Setup for the Measurement of the Coefficient of Restitution under Vacuum Conditions
Published on: March 29, 2016
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Optimization of vacuum frying condition for producing silver carp surimi chips
Jiamiao Hu1, Hongliang Zeng1,2, Changjun Deng1,2
1China-Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou China.
Food Science & Nutrition
|August 21, 2019
Summary
Vacuum frying is a viable method for creating crisp silver carp surimi chips. Optimal conditions yielded chips with desirable oil content, texture, and color, comparable to potato chips.
Area of Science:
- Food Science and Technology
- Seafood Processing
- Novel Food Production Technologies
Background:
- Traditional frying methods can lead to high oil content and degradation of food quality.
- Developing alternative processing techniques is crucial for producing healthier and higher-quality seafood products.
- Silver carp surimi offers a potential base for developing innovative snack products.
Purpose of the Study:
- To investigate the feasibility of vacuum frying for producing crisp silver carp surimi chips.
- To determine the optimal process parameters (temperature, time, slice thickness) for vacuum-fried surimi chips.
- To evaluate the quality attributes (oil uptake, crispness, optical properties, water loss, oil stability) of the produced chips.
Main Methods:
- Vacuum frying was employed to process silver carp surimi slices.
- Process parameters including frying temperature (e.g., 118°C), frying time (e.g., 2.5 min), and slice thickness (e.g., 2 mm) were systematically varied.
- Quality parameters such as oil content, breaking force (crispness), color difference, and water loss were measured.
- Oil quality changes during storage of the surimi chips were monitored for up to 100 days.
Main Results:
- Optimal vacuum frying conditions were identified as 118°C for 2.5 minutes with 2-mm thick slices.
- Under optimal conditions, surimi chips exhibited an oil content of 24.33%, a breaking force of 15.21 N, and a color difference of 14.03 compared to potato chips.
- Significant water loss occurred rapidly during vacuum frying.
- Oil deterioration remained at an acceptable low level for up to 100 days of storage.
Conclusions:
- Vacuum frying technology is applicable for producing high-quality silver carp surimi chips.
- The process allows for control over key quality attributes, resulting in a desirable crisp texture and acceptable oil content.
- The study supports the potential for developing innovative, healthier seafood-based snacks using vacuum frying.
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