煎炸油中产生的极性成分对食品微观结构和质构的影响

Effects of polar components in frying oil on microstructure and texture of fried food

研究了煎炸油中产生的极性成分对食品微观结构和质构的影响。用硅胶柱色谱和高效体积排阻色谱测定了极性成分和聚合物含量变化,油炸食品穿孔力和微观结构的变化分别用质构仪和显微镜进行测定和观察。结果表明随着油炸时间延长,极性成分、聚合物含量呈线性增加且二者间也呈线性关系,油炸食品的微观结构越来越差,食品穿孔力虽没有明显变化,但其剪切系数(Kp)有增加而压缩系数(Ka)有减小的趋势。油脂中的极性成分严重影响了食品的微观结构,也在一定程度上影响了食品的Ka、Kp值,但还不能完全通过Ka、Kp的变化来表示油品质对食品质构的影响。

During the process of frying, the content changes in polar components produced in frying oil were determined by silica column chromatography and HPSEC, and their effects on the microstructure and texture of fried food were discussed. The puncture forces and microstructures of fried food were analyzed using Textural Analyzer and Electron Microscopy, respectively. With the increase of frying time, the total contents of polar components or polymers increased linearly; the microstructure became worse and worse, few changes in food puncture were observed, but its compression coefficient decreased while shear coefficient slightly increased. The polar components produced in frying oil greatly affected the microstructure and influenced the values of Ka and Kp to a certain extent, but the effects of polar components on texture of fried food were partly characterized by the changes in values of Ka and Kp.