作 者：
王玉环;陈季旺;翟金玲;王海滨;廖鄂;夏文水;熊幼翎
关键词：
外裹糊鱼块;深度油炸;流变性能;油脂渗透
摘 要：
将分别添加黄原胶(0.4%)、大豆纤维(2%)、乳清蛋白(4%)的外裹糊制作油炸外裹糊鱼块,通过测定外裹糊的黏性模量(G")和弹性模量(G’)以及油炸外裹糊鱼块的水分和油脂含量、微观结构、苏丹红染色水平和油脂分布,探讨添加成分对外裹糊流变性能及外裹糊鱼块深度油炸过程油脂渗透的影响。结果显示:4种外裹糊(包括对照组,即外裹糊中未添加黄原胶、大豆纤维或乳清蛋白)的G"值和G’值随温度升高先减小后增大,最后趋于稳定,黄原胶组外裹糊的G"值和G’值最大。油炸后黄原胶组的外壳结构紧密,鱼块孔隙小且数量少,具有较高的水分含量和较低的油脂含量。苏丹红染色幅度最大的是对照组,油脂已通过外壳渗入鱼块;黄原胶组染色幅度最小,只出现在外壳中。油脂主要分布在外壳孔隙周围,黄原胶组的荧光强度最低,其次是乳清蛋白组和大豆纤维组,对照组的荧光强度最高。研究结果表明外裹糊中分别添加黄原胶、大豆纤维、乳清蛋白明显影响了外裹糊的流变性能,抑制了外裹糊鱼块深度油炸过程的油脂渗透。
译 名：
Effect of Ingredients on Rheological Properties of Batter and Oil Penetration of Breaded and Battered Fish Nuggets during Deep-Fat Frying
作 者：
WANG Yuhuan;CHEN Jiwang;ZHAI Jinling;WANG Haibin;LIAO E;XIA Wenshui;XIONG Youling;College of Food Science and Engineering, Wuhan Polytechnic University;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education (Wuhan Polytechnic University);School of Food Science and Technology, Jiangnan University;
关键词：
battered and breaded fish nuggets;;deep-fat frying;;rheological properties;;oil penetration
摘 要：
Battered and breaded fish nuggets(BBFNs) were prepared with batters with nothing(control), 0.4% xanthan gum, 2% soybean fiber or 4% whey protein added, and fried at 180 ℃,for 50 s. The loss modulus(G") and storage modulus(G') of the batter and the microstructure characteristics, Sudan red-dyed level and fat distribution of fried BBFNs were evaluated. The effects of the ingredients added to the batter on its rheological properties and oil penetration of BBFNs during deepfat frying were investigated. The results showed that G" and G' values of the four batters decreased, then increased, and finally remained stable with an increase of frying temperature. The highest G" and G' values were observed by addition of xanthan gum among the batters. Furthermore, the crust structure of fried BBFNs with xanthan gum was compact, there were fewer small pores in it, and much higher moisture content and much lower fat content were found compared to the other groups. The control fried BBFNs had the highest Sudan red-dyed level among the batters and showed oil penetration into the core through the crust. However, the lowest Sudan red-dyed level was observed in the xanthan gum group. Oil was mainly distributed around the pores in the crust of fried BBFNs. Of all fried BBFNs, xanthan gum gave the lowest fluorescence intensity, followed by whey protein and soybean fiber, and the highest fluorescence intensity was found in the control. The results highlighted the impact of the ingredients on rheological properties of the batter, resulting in inhibition of oil penetration of BBFNs during deep-fat frying.
