通过测量过氧化值、酸值、茴香胺值、多稀释指数、脂肪酸和挥发性成分，研究了常压油炸（DF）和空气炸（AF）小龙虾在不同温度下（160、170、180、190 ℃）对脂肪氧化和挥发性风味物质的影响。结果表明：随着油炸温度的上升，过氧化值、酸价、多稀指数值都有上升趋势。在190 ℃时，常压油炸的过氧化值、酸价、茴香胺值、多烯指数显著高于空气炸制。特别是酸值达到了5.05 g/100 g。新鲜虾肉内存在大量不饱和脂肪酸，主要以油酸、亚油酸、DHA为主，通过常压油炸，虾肉内不饱和脂肪酸含量显著增长，空气炸虾肉内不饱和脂肪酸含量显著降低。在常压油炸虾肉中分别检测出17种、15种、20种、20种风味物质，而在空气炸油炸虾肉中分别检测出16种、13种、14种、17种风味物质，油炸虾肉风味主要是醛、醇类物质结合的贡献，而空气炸虾肉风味主要是醛类和烯烃类物质的贡献。常压油炸风味比空气炸制风味更为丰富，但从健康方面选择低温空气炸制方式较为可靠。该研究为优化克氏原螯虾炸制方式和温度的选择提供了理论依据。

The effects of atmospheric fried (DF) and air fried (AF) on fat oxidation and volatile flavor substances of Procambarus clarkii (crayfish) at different temperatures (160 ℃, 170 ℃, 180 ℃ or 190 ℃）were investigated by measuring peroxide value, acid value, anisidine value, multiple dilution index, fatty acids and volatile components. The results showed that the peroxide value, acid value, and polydilute index value showed an increasing trend with the increase of fried temperature. At 190 ℃, the peroxide value, acid value, anisidine value, and multiple dilution index of the atmospheric fried crayfish were significantly higher than those of the air fried crayfish. In particular, the acid value reached 5.05 g/100 g. There were large amounts of unsaturated fatty acids in fresh crayfish, mainly oleic acid, linoleic acid, and DHA. After atmospheric frying, the total content of unsaturated fatty acids in crayfish meat increased significantly, whilst the total content of unsaturated fatty acids in the air-fried crayfish meat decreased significantly. 17, 15, 20, and 20 flavor substances were detected in the atmospheric fried crayfish meat, whilst 16, 13, 14, and 17 flavor substances were detected in the air fried crayfish meat, respectively. The flavor of the atmospheric fried crayfish was mainly attributed to the combination of aldehydes and alcohols, while aldehydes and olefins were the main contributors to the flavor of air fried crayfish. The flavor of atmospheric fried crayfish was more abundant than the air fried crayfish. From a health perspective, it is more reliable to choose low-temperature air frying. This study provided a theoretical basis for optimizing the method and temperature for frying Procambarus clarkii.

湖北省技术创新专项重大项目（2019ABA087）