添加蛋白质对油炸外裹糊鱼块品质的影响

Effect of protein adding in the batter on quality attributes of fried battered and breaded fish nuggets

将大豆蛋白、蛋清蛋白、乳清蛋白和大米蛋白分别添加到模式外裹糊(高纯度的小麦淀粉和小麦面筋蛋白)中,每种蛋白质的添加量为2%、4%、6%、8%和10%,经170℃初炸40 s后190℃复炸30 s,测定油炸外裹糊鱼块的水分和油脂含量、体积皱缩率、色度和感官评分,探讨蛋白质种类和添加量对油炸外裹糊鱼块品质的影响。结果显示:不同蛋白质添加量相同时,整体上大豆蛋白组的水分含量最高;其次是蛋清蛋白组和乳清蛋白组;大米蛋白组的最低,油脂含量呈相反的变化规律。大豆蛋白组和蛋清蛋白组的体积皱缩率均小于乳清蛋白组和大米蛋白组。而且,随着添加量的增加,大豆蛋白组、蛋清蛋白组和乳清蛋白组外壳和鱼块的水分含量呈先升高后降低,油脂含量和体积皱缩率呈先降低后升高,大米蛋白组外壳水分含量呈逐渐上升的趋势,鱼块水分含量无明显变化。这些结果表明蛋白质种类和含量显著影响了油炸外裹糊鱼块的水分和油脂含量、体积皱缩率(P<0.05),但对色度、感官评分无显著性影响(P>0.05)。

In the present work,soybean protein,egg white protein,whey protein,and rice protein(each was 2%,4%,6%,8%,and 10%)were separately added to a batter composed of wheat starch and wheat gluten blends.Breaded and battered fish nuggets(BBFNs)were prepared by treating fish with the batter,frying at 170℃(40 s)followed by 190℃(30 s).Fried BBFNs were evaluated for moisture and fat contents,shrinkage,color,and sensory score.The results showed that at the same amount of protein,the highest moisture content was found in soybean protein group,followed by egg white protein group and whey protein group,and the lowest moisture content was presented in rice protein group,which was contrary to fat content.Compared with whey protein group and rice protein group,soybean protein group and egg white protein group had lower shrinkage.Furthermore,as protein amount increased,the moisture content of crust and core of soybean protein group,egg white protein group,and whey protein group first raised and then declined,in contrast to fat content and shrinkage.However,the crust moisture content of rice protein group increased as an increasing protein amount,while the stable moisture content was found in the core.The results suggested the type and amount of protein significant affected moisture and fat contents and shrinkage of fried BBFNs(P<0.05),while there was no significant difference between color and sensory score(P>0.05).