4种亲水多糖对油炸调理鸡排品质的影响

Effects of Four Hydrophilic Polysaccharides on the Quality of Fried Prepared Chicken Cutlets

亲水多糖常被用来改善即食类油炸产品的质量。针对油炸调理类产品含油量高的问题,通过向油炸调理鸡排外裹糊中添加黄原胶、海藻酸钠、羟丙基甲基纤维素和魔芋胶4种亲水多糖,探究亲水多糖对二次油炸调理鸡排品质(水分含量、油分含量、色泽、脆性、可冻结水含量及感官评价)的影响。结果表明:与对照组相比,添加4种亲水多糖可以显著提升油炸调理鸡排水分含量,降低外皮油分含量(P<0.05),提高产品脆性,赋予产品酥脆口感,改善贮藏稳定性,提高其抗温度波动能力,且对产品色泽无不良影响,并以0.5%黄原胶组的综合效果较佳。由此可见,选择添加合适的亲水多糖可以改善油炸调理鸡排油分含量、脆性等品质。

Hydrophilic polysaccharides is often used to improve the quality of ready-to-eat fried products.To address the problem of the excessive oil content of fried prepared meat products,the effects of four hydrophilic polysaccharides such as xanthan gum,sodium alginate,hydroxypropyl methylcellulose(HPMC)and konjac gum,individually added into the batter,on the quality(water content,oil content,color,fragility,freezable water content and sensory evaluation)of fried prepared chicken cutlets were investigated.The results showed that compared with the control group,the four hydrophilic polysaccharides could significantly increase the water content of fried chicken cutlets,and decrease the oil content of the crust(P<0.05),improve the fragility of the product,impart a crispy taste to the product,improve its storage stability,and increase its resistance to temperature fluctuations while having no adverse effect on its color.Overall,the best effect was achieved with 0.5%xanthan gum.Consequently,the addition of suitable hydrophilic polysaccharides can reduce the oil content and improve the fragility and other quality attributes of fried chicken cutlets.