玉米淀粉对油炸外裹糊鱼块品质的影响

doi:10.7506/spkx1002-6630-201521005

食品科学

玉米淀粉对油炸外裹糊鱼块品质的影响

翟金玲1，陈季旺1,2,*，肖佳妍1，夏文水1,3，王海滨1,2，熊幼翎1,2

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:2015-11-15 发布日期:2015-12-03

Effect of Corn Starch in Batters on Quality of Deep-Fried, Battered and Breaded Fish Nuggets

ZHAI Jinling1, CHEN Jiwang1,2,*, XIAO Jiayan1, XIA Wenshui1,3, WANG Haibin1,2, Youling L. XIONG1,2

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:2015-11-15 Published:2015-12-03

摘要/Abstract

摘要：

本实验将添加玉米淀粉的外裹糊鱼块深度油炸，考察面粉与玉米淀粉在不同配比下油炸外裹糊鱼块的感官、油脂和水分含量，裹糊率、质构、色泽、微观结构、油脂吸收和分布等品质特性，筛选出较佳的面粉和玉米淀粉质量比例）。结果表明：m（面粉）∶m（玉米淀粉）为3∶2时，油炸外裹糊鱼块外壳和内部鱼块的油脂含量分别为22.36%和2.23%，水分含量分别为36.89%和70.19%；油炸外裹糊鱼块的裹糊率为28.10%，且外裹糊黏稠度适中；油炸外裹糊鱼块的L*、a*、b*值分别为60.18、3.15、27.32，外壳咀嚼度为2.64 kg和内部鱼块的弹性为0.92 cm，具有较高的感官评分。扫描电子显微镜（scanning electron microscope，SEM）分析显示，m（面粉）∶m（玉米淀粉）不同，油炸外裹糊鱼块的结构和气孔差异较大。当m（面粉）∶m（玉米淀粉）为3∶2时，外壳的结构紧密、有少量的气孔出现，内部鱼块的气孔分布相对均匀。苏丹红染色实验显示染色幅度随着面粉与玉米淀粉质量比的增加呈现先降低后增加的趋势，染色油通过水分蒸发形成的孔隙进入到鱼块内部。m（面粉）∶m（玉米淀粉）为3∶2时，苏丹红染色幅度较小，内部鱼块中气孔较少。说明玉米淀粉显著影响油炸外裹糊鱼块的品质。

关键词: 油炸外裹糊鱼块, 玉米淀粉, 油脂含量, 裹糊率

Abstract:

The effect of corn starch in batters on quality attributes of deep-fried, battered and breaded fish nuggets including
sensory score, oil and water content, pick-up value, texture, color, microstructure, and absorption and distribution of oil was
investigated in this study. The results showed that oil contents of shell and internal fish nugget with a ratio of 3:2 between
flour and corn starch were 22.36% and 2.23%, respectively, and water contents were 36.89% and 70.19%, respectively. Shell
chewiness was 2.64 kg and internal fish springiness was 0.92 cm. The pick-up value of deep-fried, battered and breaded fish
nuggets was 28.10%, with moderate batter consistency. Moreover, L*, a*, and b* values of deep-fried fish nuggets were
60.18, 3.15 and 27.32, respectively, and the product had high sensory score. Scanning electron microscope (SEM) results
showed that the porous structure of deep-fried, battered and breaded fish nuggets varied with the ratio between flour and
corn starch. When the ratio of flour to starch was 3:2, the shell had a compact structure with a small amount of porosity.
Moreover, porosity distribution of internal fish nuggets was relatively uniform. Sudan red-dyed dyeing experiments showed
that surface sediment firstly decreased and then increased with increasing ratio of flour to corn starch, and the dyeing oil
entered internal fish nuggets through the pores for water evaporation. When the ratio of flour to starch was 3:2, lighter Sudan
red-dyed level and a smaller amount of internal pores were observed. The results indicated that the quality of deep-fried,
battered and breaded fish nuggets were obviously influenced by the amount of corn starch in batters.

Key words: deep-fried, battered and breaded fish nuggets, corn starch, fat content, pick-up value

中图分类号:

TS254.4

翟金玲，陈季旺，肖佳妍，夏文水，王海滨，熊幼翎. 玉米淀粉对油炸外裹糊鱼块品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201521005.

ZHAI Jinling, CHEN Jiwang, XIAO Jiayan, XIA Wenshui, WANG Haibin, Youling L. XIONG. Effect of Corn Starch in Batters on Quality of Deep-Fried, Battered and Breaded Fish Nuggets[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201521005.

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玉米淀粉对油炸外裹糊鱼块品质的影响

Effect of Corn Starch in Batters on Quality of Deep-Fried, Battered and Breaded Fish Nuggets

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