To explore the quality change laws of loach (Paramisgurnus dabryanus ssp. Taiwan) during frying, the key factors of frying time, frying temperature, and oil types in ready-to-eat loach were analyzed with sensory evaluation, physicochemical indexes, color, water distribution, texture, and the correlation among its indexes. The results showed that with the extension of frying time and the increase of frying temperature, the sensory total score of ready-to-eat loach increased at first and then decreased, and the score was the highest at 150 s(90.84±2.13)and 180 ℃(92.07±0.90), respectively. The moisture content of ready-to-eat loach prepared by different frying time, frying temperature, and oil types was negatively correlated with oil content. The hardness of ready-to-eat loach prepared by different frying time, frying temperature, and oil types was negatively correlated with springiness. In addition, ready-to-eat loach of free water moved toward bound water and the b* value increased. The ready-to-eat loach was of the best quality when it was fried in 180 ℃ blended oil for 150 s. According to the correlation analysis of Pearson, the total sensory score could effectively evaluate the quality characteristics of ready-to-eat loach.
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