通讯机构:
[Chen, Jiwang] W;[Xiong, Youling L.] U;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA.
关键词:
Battered and breaded fish balls;Bamboo shoot dietary fiber;Deep-fat frying;Fat absorption;Low-fat fried foods
摘要:
The reduction of fat absorption during deep-fat frying of battered and breaded fish balls (BBFBs) was investigated using bamboo shoot dietary fiber (BSDF). BBFBs were prepared with 0-10% BSDF treatments, fried at 170 degrees C (50 s) followed by 190 degrees C (10 s), then evaluated for fat absorption, textural characteristics, and other quality parameters. The addition of 6% BSDF in the batter improved sensory quality of fried BBFBs (higher brightness and a golden-yellow crust); fat content of the crust and the core of fried BBFBs decreased from 25.5% and 2.4% to 17.7% and 1.3%, respectively. Hardness and chewiness of the crust and the core of fried BBFBs were also improved after adding BSDF to the batter. Microscopic analysis revealed more a compact crust structure and smaller pores inside the core that were more uniformly distributed when compared to fried BBFBs without BSDF. Moreover, of all the treatments, the addition of 6% BSDF produced the lowest oil penetration into fried BBFBs. These findings proved that BSDF added to the batter can significantly reduce fat absorption allowing low-fat fried BBFBs production. (C) 2016 Elsevier Ltd. All rights reserved.
期刊:
Proceedings of SPIE - The International Society for Optical Engineering,2015年9811:981110- ISSN:0277-786X
通讯作者:
Zeng, Shan
作者机构:
[Zeng, Shan] Wuhan Polytech Univ, Dept Math & Comp Sci, Wuhan 430023, Peoples R China.;[Bai, Jun] Wuhan Text Univ, Dept Math & Comp Sci, Wuhan 430077, Peoples R China.;[Wang, Haibin] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构:
[Zeng, Shan] W;Wuhan Polytech Univ, Dept Math & Comp Sci, Wuhan 430023, Peoples R China.
会议名称:
9th International Symposium on Multispectral Image Processing and Pattern Recognition (MIPPR) - Multispectral Image Acquisition, Processing, and Analysis
会议时间:
OCT 31-NOV 01, 2015
会议地点:
Enshi, PEOPLES R CHINA
会议主办单位:
[Zeng, Shan] Wuhan Polytech Univ, Dept Math & Comp Sci, Wuhan 430023, Peoples R China.^[Bai, Jun] Wuhan Text Univ, Dept Math & Comp Sci, Wuhan 430077, Peoples R China.^[Wang, Haibin] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
摘要:
The relative problems’ research of chilled meat, thawed meat and spoiled meat discrimination by hyperspectral image technique were proposed, such the section of feature wavelengths, et al. First, based on 400 ~ 1000nm range hyperspectral image data of testing pork samples, by K-medoids clustering algorithm based on manifold distance, we select 30 important wavelengths from 753 wavelengths, and thus select 8 feature wavelengths (454.4, 477.5, 529.3, 546.8, 568.4, 580.3, 589.9 and 781.2nm) based on the discrimination value. Then 8 texture features of each image under 8 feature wavelengths were respectively extracted by two-dimensional Gabor wavelets transform as pork quality feature. Finally, we build a pork quality classification model using the fuzzy C-mean clustering algorithm. Through the experiment of extracting feature wavelengths, we found that although the hyperspectral images between adjacent bands have a strong linear correlation, they show a significant non-linear manifold relationship from the entire band. K-medoids clustering algorithm based on manifold distance used in this paper for selecting the characteristic wavelengths, which is more reasonable than traditional principal component analysis (PCA). Through the classification result, we conclude that hyperspectral imaging technology can distinguish among chilled meat, thawed meat and spoiled meat accurately.
作者机构:
[吴文锦; 李新; 熊光权; 鲁耀彬; 乔宇; 廖李; 王俊; 汪兰] Institute of Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China;[鲁耀彬; 王海滨] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
通讯机构:
Institute of Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China