期刊论文

中文

食品科学

1002-6630

2015

36

23

53-57

10.7506/spkx1002-6630-201523011

国家自然科学基金面上项目(31471612)； 国家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

本实验将添加不同比例乳清蛋白的外裹糊鱼块深度油炸,研究乳清蛋白添加量对油炸外裹糊鱼块的油脂和水分含量、质构、色泽、微观结构及油炸过程中油脂的传递途径等的影响,降低油脂外裹糊鱼块中的油脂含量。结果显示:当乳清蛋白添加量为4%时,研制出的油炸外裹糊鱼块感官品质较佳,外壳中的油脂含量较低,内部鱼块中的水分含量较高。同时,外壳的结构变紧密,内部鱼块的气孔明显变小,分布均匀,苏丹红染色的程度最轻。表明外裹糊中添加适量的乳清蛋白可阻止深度油炸过程中油的吸收,显著降低油炸外裹糊鱼块的油脂含量(P

The effect of whey protein added in batters on quality attributes of deep-fried battered and breaded fish nuggets including oil and water content, pick-up value, texture, color, microstructure, and transfer of oil during frying was investigated in this study. The results showed that when 4% of whey protein was added in batters, the deep-fried battered and breaded fish nuggets had better sensory quality, lower fat content in crust, and higher water content in fish nuggets. Moreover, the structure of crust was compact and the pores in fish nugget...