以舟山带鱼为研究对象，考察高速空气循环炸对轻度预制后带鱼品质的影响。先分别对160、170、180 ℃下预油炸20、40、60 s的带鱼的油脂含量及感官进行测定，170 ℃、20 s时带鱼油脂含量（8.25%）较低且感官评分最佳。再将预油炸带鱼于190 ℃下分别空气炸12、16、20 min，测定其感官评价、质构、色差、水分含量、水分活度、游离氨基酸及微观结构。随着空气炸时间的延长，带鱼的水分含量及水分活度呈下降趋势，红度值与黄度值则呈上升趋势，亮度值明显下降，游离氨基酸含量显著上升（P<0.05）；通过HE染色观察发现，炸制时间越长，肌肉组织间隙越大，肌纤维断裂，肌纤维完整性显著下降。空气炸16 min时感官评分最高，色泽金黄，且弹性（0.68 mm）和硬度（791.67 g）良好，肌纤维完整紧密。综上所述并结合感官评定，建议170 ℃、20 s预油炸后在190 ℃、16 min的条件下对带鱼进行空气炸。该文可为带鱼不同热处理方式提供一定的指导意见。

The effects of low-oil prefabrication on the quality of air-fried hairtail using Zhoushan hairtail as the research object. The oil content of fried hairtail at 160, 170 and 180 ℃ for 20, 40 and 60 s were determined, and the oil content (8.25%) of hairtail at 170 ℃、20 s was lower and obtained the highest sensory score. Then pre-fried hairtail were fried in air at 190 ℃ for 12, 16 and 20 min, respectively. The ensory evaluation, texture, color difference, water content, water activity, free amino acid and microstructure of hairtail were determined. The water content and water activity of hairtail decreased with the prolongation of air-frying time. The values of red and yellow showed an increasing trend, but the values of brightness decreased obviously. The content of free amino acids increased significantly (P<0.05). The longer the frying time was, the bigger the gap of muscle tissue was, and the muscle fiber was broken, and the integrity of muscle fiber decreased significantly. The highest sensory scores were obtained at 16 min of air frying, with golden color and good elasticity (0.68 mm) and hardness (791.67 g), and intact and tight muscle fibers.Therefore, based on the sensory evaluation, it is recommended to pre-fry the hairtail at 170 ℃ for 20 s and then air fry it at 190 ℃ for 16 min. This paper can provide some guidance for different heat treatment methods of hairtail.