亲水胶体对油炸外裹糊鱼块油脂含量及品质的影响

doi:10.7506/spkx1002-6630-201623008

食品科学

亲水胶体对油炸外裹糊鱼块油脂含量及品质的影响

解丹1，陈季旺1,2,*，曾恒1，夏文水1,3，王琦1,2，熊幼翎1,3

1.武汉轻工大学食品科学与工程学院，湖北武汉 430023；2.农产品加工湖北省协同创新中心，湖北武汉 430023；3.江南大学食品学院，江苏无锡 214122

出版日期:2016-12-15 发布日期:2016-12-21

Effect of Hydrophilic Colloid on the Fat Content and Quality of Fried Battered and Breaded Fish Nuggets

XIE Dan1, CHEN Jiwang1,2,*, ZENG Heng1, XIA Wenshui1,3, WANG Qi1,2, XIONG Youling L.1,3

1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
2. Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan 430023, China;
3. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Online:2016-12-15 Published:2016-12-21

摘要/Abstract

摘要： 通过分析外裹糊中添加瓜尔豆胶、卡拉胶、海藻酸钠、黄原胶和羧甲基纤维素钠（carboxymethylcellulosesodium，CMC-Na）的油炸外裹糊鱼块油脂含量、水分含量、裹糊率以及色度、质构和微观结构，探讨亲水胶体对油炸外裹糊鱼块品质的影响。结果显示，与未添加亲水胶体组（外壳油脂含量22.67 g/100 g，鱼块油脂含量1.58 g/100 g）相比，添加0.3%（质量分数，下同）瓜尔豆胶、卡拉胶、海藻酸钠或0.4%黄原胶、CMC-Na时，油炸外裹糊鱼块的外壳和鱼块的油脂含量较低，外壳和鱼块的水分含量及裹糊率较高。其中添加0.4%黄原胶组的减油效果最好（外壳和鱼块的油脂含量分别为17.96、1.01 g/100 g），且油炸外裹糊鱼块外壳金黄色、酥性值较高、硬度较低，鱼块的弹性、咀嚼性好；苏丹红染色幅度较轻，外壳微观结构紧密，鱼块无较大气孔形成。

关键词: 亲水胶体, 外裹糊鱼块, 深度油炸, 油脂含量

Abstract: Fat and moisture contents, pick-up rate, color, texture, and microstructure of fried battered and breaded
fish nuggets (BBFN) made with batters added with guar gum, carrageenan, sodium alginate, xanthan gum, or
carboxymethylcellulose sodium (CMC-Na) were determined to investigate the effect of hydrophilic colloid on the fat content
and quality of fried BBFN. The results showed that BBFNs with the addition of 0.3% guar gum, carrageenan, and sodium
alginate and 0.4% xanthan gum and CMC-Na in the batter had lower fat content and higher moisture content in the crust and
core, and pick-up rate when compared to fried BBFN with no added hydrophilic colloids (22.67 and 1.58 g/100 g fat contents
in the crust and core, respectively), and the lowest fat contents of crust and core were observed for fried BBFN (17.96 and
1.01 g/100 g) with the addition of 0.4% xanthan gum and the lowest oil penetration into fried BBFN was also observed
among all treatments. Moreover, the quality of fried BBFN with golden crust and better texture in terms of crispness,
springiness and chewiness was improved and the structure of the crust was compact and the pores in the core were
significantly less after adding 0.4% xanthan gum.

Key words: hydrophilic colloid, battered and breaded fish nuggets, deep-fat frying, fat content

中图分类号:

TS254.4

解丹，陈季旺，曾恒，夏文水，王琦，熊幼翎. 亲水胶体对油炸外裹糊鱼块油脂含量及品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201623008.

XIE Dan, CHEN Jiwang, ZENG Heng, XIA Wenshui, WANG Qi, XIONG Youling L.. Effect of Hydrophilic Colloid on the Fat Content and Quality of Fried Battered and Breaded Fish Nuggets[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201623008.

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亲水胶体对油炸外裹糊鱼块油脂含量及品质的影响

Effect of Hydrophilic Colloid on the Fat Content and Quality of Fried Battered and Breaded Fish Nuggets

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