Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets

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成果类型：

期刊论文

作者：

Shan, Jinhui;Chen, Jiwang*;Xie, Dan;Xia, Wenshui;Xu, Wei;...

通讯作者：

Chen, Jiwang;Xiong, Youling L.

作者机构：

[Xie, Dan; Xia, Wenshui; Shan, Jinhui; Chen, Jiwang; Xu, Wei] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Chen, Jiwang; Xu, Wei] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Hubei, Peoples R China.

[Chen, Jiwang; Xu, Wei] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.

[Xia, Wenshui] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China.

[Xiong, Youling L.] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA.

通讯机构：

[Chen, Jiwang] W

[Xiong, Youling L.] U

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Hubei, Peoples R China.

Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.

语种：

英文

关键词：

battered and breaded fish nuggets;deep-fat frying;oil absorption;soybean fiber;xanthan gum

期刊：

Journal of Food Science

ISSN：

0022-1147

年：

2018

卷：

期：

页码：

1832-1838

DOI：

10.1111/1750-3841.14199

基金类别：

Disclaimer: Dr. E. Allen Foegeding served as SE and Dr. Ingolf Gruen served as AE overseeing single-blinded review of this manuscript. It is the policy of JFS to blind Editorial Board members from the peer-review process of their own submissions, just as all authors are blinded.

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: Xanthan gum (XG) and soybean fiber (SF) at varying ratios were incorporated into the batter to inhibit oil absorption in fried battered and breaded fish nuggets (BBFNs). BBFNs were prepared with 1.2% XG and SF blends (at ratios 1:3, 1:2, 1:1, 2:1, and 3:1 w/w), fried at 170 °C (40 s) followed by 190 °C (30 s), then evaluated for pickup, oil absorption, textural characteristics, and other quality attributes. Compared with the control (without the addition of XG and SF), fried BBFNs prepared with XD and SF had a significantly reduced ...

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Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets

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