期刊论文

中文

食品科学

1002-6630

2015

36

21

20-25

10.7506/spkx1002-6630-201521005

国家自然科学基金面上项目(31471612)； 国家现代农业(大宗淡水鱼)产业技术体系建设专项(CARS-46)； 武汉轻工大学研究生创新基金项目(2014cx014)；

本校为第一机构

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,...

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 wa...