该研究旨在将香菇风味油高内相乳作为涂层代替香菇风味油应用于空气油炸鱿鱼中，研究其对空气油炸鱿鱼制品品质的影响。质构和色泽分析表明，涂有香菇风味油高内相乳的空气油炸鱿鱼制品有适宜的质地（硬度为9,419.46 g，咀嚼性为7,131.27）和更好的色泽品质。对鱿鱼制品的挥发性风味物质检测表明，在空气油炸10和15 min时涂高内相乳涂层的鱿鱼制品中挥发性化合物的总含量（404.91~544.65 µg/kg）均高于液体油涂层（381.132~472.28 µg/kg）。经偏最小二乘法判别分析（PLS-DA），空气油炸时间和涂油条件对鱿鱼空气油炸过程中挥发性化合物的形成有交互作用。综上可知，高内相乳涂层相对于液体油涂层有利于改善空气油炸鱿鱼的品质特性，高内相乳涂层与液体油涂层对空气油炸鱿鱼制品中挥发性风味物质含量的影响具有差异性，高内相乳能有效减缓鱿鱼制品中挥发性风味物质的损失。

Shiitake-flavored oil high internal phase emulsion was applied as a coating instead of Shiitake-flavored oil on an air-fried squid to investigate its effect on the quality of air-fried squid products. The texture and color of the air-fried squid products coated with Shiitake-flavored oil high internal phase emulsion had suitable texture (hardness 9 419.46 g, chewiness 7 131.27) and better color quality. The total contents of volatile flavor substances in the squid products coated with high internal phase emulsion were 404.91 and 544.65 µg/kg at 10 and 15 min of air-frying, whereas those in the squid products coated with liquid oil were 381.132 and 472.28 µg/kg. The formation of volatile compounds during air-frying of squid was affected by the air-frying duration and oil-coating conditions as calculated and analyzed by partial least squares discriminant analysis. The study provides an efficient method to improve the quality characteristics and volatile flavor substances of air-fried squid by high internal phase emulsion coating relative to liquid oil coating. In addition, the loss of volatile flavor substances in squid products was effectively decelerated by the high internal phase emulsion coating.

国家自然科学基金项目（32072261）