膳食纤维减少油炸外裹糊鱼块油脂含量的研究

Reduction of fat content of fried battered and breaded fish nuggets using dietary fiber

在外裹糊中分别添加大豆纤维、小麦麸纤维、米糠纤维和苹果纤维,研究膳食纤维对油炸外裹糊鱼块油脂和水分含量、裹糊率、色度、质构、微观结构和油脂吸收的影响。结果显示,与未添加膳食纤维组(外壳油脂含量22.81%,鱼块油脂含量1.66%)比较,添加4种膳食纤维组均能显著降低油炸外裹糊鱼块的油脂含量(P≤0.05),添加1.5%小麦麸纤维或2.0%大豆纤维、米糠纤维及苹果纤维时油炸外裹糊鱼块的油脂含量较低,水分含量及裹糊率较高。其中添加2.0%大豆纤维的油脂含量最低,外壳和鱼块油脂含量分别为16.59%和1.14%。同时,油炸外裹糊鱼块外壳金黄色,酥性值较高、硬度较低和鱼块的弹性、咀嚼性好;外壳结构较紧密,鱼块无较大气孔形成;苏丹红染色幅度较轻。说明外裹糊中添加大豆纤维可用于低脂油炸外裹鱼块的生产。

The effects of dietary fiber on fat and moisture content,pick-up rate,color,textural characteristics,microscopic structure,and fat absorption of fried battered and breaded fish nuggets（ BBFNs） were investigated through the addition of soybean fiber,wheat bran fiber,rice bran fiber,and apple fiber in the batter. The results showed that fried BBFNs with the addition of 1.5% wheat bran fiber and 2.0% soybean fiber,rice bran fiber,and apple fiber in the batter had lower fat content and higher moisture content and pick-up rate compared to that without dietary fiber（ 22.81% of the crust and 1.66% of the core）. The addition of 2% soybean fiber in the batter improved sensory quality（ higher brightness and a golden-yellow crust）,texture（ lower hardness and higher crispness of the crust and better chewiness and springiness of the core）,and microstructure（ the compact crust and less pores inthe core） of fried BBFNs. of all the treatments,the addition of 2.0% soybean fiber produced the lowest fat contents of the crust and the core（ 16.59% and 1.14%） and the lightest Sudan red-dyed level. These findings proved that soybean fiber added to the batter can significantly reduce fat absorption allowing low-fat fried BBFNs production.