期刊论文

Chen, Jiwang(jiwangchen1970@126.com)

中文

食品科学

1002-6630

2016

37

23

45-50

10.7506/spkx1002-6630-201623008

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)；

本校为第一机构

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(carboxymethylcellulose sodium,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%(m/m,下同)瓜尔豆胶、卡拉胶和海藻酸钠或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、...

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...