Effect of Ratio of Oil to Sample on the Quality of Fried Fish ( Pseudorasbora Parva )

The effects of the ratio of oil to sample (OTS) (10:1, 20:1, 30:1, 40:1, and 50:1) on the content and status of moisture and oil, water activity, color, texture, volumetric shrinkage, frying yield (Y-f), dielectric properties, and microstructure of fried fish (Pseudorasbora parva, FF) fried at 170celcius for 5 min were investigated. The moisture content, water activity, L*, springiness, and Y-f of FF were significantly decrease to 21.35%, 0.935%, 31.54%, 0.65%, and 37.88%, respectively, and transverse relaxation time, dielectric constant and dielectric loss factor also showed a decreasing trend, while a*, b*, Delta E, hardness, gumminess, chewiness, and volumetric shrinkage increased to 7.45%, 15.87%, 30.17%, 1,013.88%, 475.65%, 372.76%, and 50.45% with an increased ratio of OTS, while oil content initially increased (31.18%-37.83%) followed by a significant decrease (37.83%-35.07%; p < .05). SEM revealed severe surface deformation and internal pore changes in the FF. Pearson correlation analysis indicated that there was a significant correlation between the quality parameters of FF (|r| >= 0.917, p < .01), except oil content (p < .01). Considering the sensory quality, Y-f, and dielectric properties of FF, 30:1 was the optimal ratio of OTS. Practical applications During the production of fried food, it is vital to choose an appropriate ratio of oil to sample (OTS). The effects of the ratio of OTS on quality parameters of fried fish are analyzed and presented here. It can be concluded that 30:1 was the optimal ratio of OTS.