期刊论文

Effect of Ingredients on Rheological Properties of Batter and Oil Penetration of Breaded and Battered Fish Nuggets during Deep-Fat Frying

中文

食品科学

1002-6630

2019

40

20

34-40

10.7506/spkx1002-6630-20181101-006

国家自然科学基金面上项目(31471612) 现代农业(大宗淡水鱼)产业技术体系建设专项(CARS-45) 湖北省农业成果转化基金项目(NZZ2018000014).

本校为第一机构

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...

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' value...