Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets

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期刊论文

作者：

Chen, Chaofan;Chen, Jiwang*;Yuan, Zijun;Liao, E.;Xia, Wenshui;...

通讯作者：

Chen, Jiwang;Xiong, Youling L.

作者机构：

[Wang, Haibin; Chen, Chaofan; Yuan, Zijun; Xia, Wenshui; Liao, E.; Chen, Jiwang] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.

[Wang, Haibin; Liao, E.; Chen, Jiwang] Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan, Peoples R China.

[Wang, Haibin; Liao, E.; Chen, Jiwang] Hubei Key Lab Proc & Transformat Agr Prod, Wuhan, Peoples R China.

[Xia, Wenshui] Jiangnan Univ, Sch Food Sci & Technol, Wuxi, Jiangsu, Peoples R China.

[Xiong, Youling L.] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40506 USA.

通讯机构：

[Chen, Jiwang] W

[Xiong, Youling L.] U

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.

Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40506 USA.

语种：

英文

关键词：

fat;plant protein;starch;animal;chemistry;color;cooking;fish;food handling;heat;procedures;wheat;Animals;Color;Cooking;Fats;Fishes;Food Handling;Hot Temperature;Plant Proteins;Starch;Triticum

期刊：

Journal of Food Science

ISSN：

0022-1147

年：

2020

卷：

期：

页码：

2098-2104

DOI：

10.1111/1750-3841.15303

基金类别：

This work was supported by grants from the National Natural Science Foundation of China (Grant No. 31471612), China Agriculture Research System (Grant No. CARS‐45).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Abstract: Battered and breaded fish nuggets (BBFNs) were prepared by treating fish with a batter composed of wheat starch (WS) and wheat protein (WP) blends (at the ratios of 15:1, 13:1, 11:1, 9:1, and 7:1, w/w), frying at 170 °C (40 s) followed by 190 °C (30 s). Fried BBFNs were evaluated for moisture and fat contents, color, shrinkage, acrylamide content, and fat distribution. Results showed that moisture content and brightness (L* value from colorimetry) increased with a decrease of WS/WP ratio to 11:1 w/w, then decreased as WS/WP ratio fu...

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Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets

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