亲水胶体对油炸外裹糊鱼块品质的影响

Effect of hydrocolloids on the quality attributes of fried batter-breaded fish nuggets

选用3种亲水胶体(羧甲基纤维素钠、瓜尔胶、黄原胶)分别添加到模式外裹糊(小麦淀粉和小麦面筋蛋白)中制作外裹糊鱼块,每种亲水胶体的添加量分别为0.1%、0.2%、0.3%、0.4%和0.5%,将裹糊挂糠的鱼块经170℃初炸40 s后190℃复炸30 s,测定油炸外裹糊鱼块的水分含量、油脂含量和表面色度,分析亲水胶体的种类和添加量对油炸外裹糊鱼块品质的影响,并对油炸外裹糊鱼块进行感官评价。结果显示:3种亲水胶体对油炸外裹糊鱼块外壳的水分含量、油脂含量均有显著影响(P<0.05),但对油炸外裹糊鱼块的色度和感官评分均无显著影响(P>0.05)。当3种亲水胶体的添加量相同时,添加黄原胶的油炸外裹糊鱼块外壳的水分含量最高,其次是羧甲基纤维素钠,添加瓜尔胶的外壳的水分含量最低,油脂含量呈现相反的变化规律;亲水胶体的添加量对油炸外裹糊鱼块外壳的水分含量、油脂含量和鱼肉的油脂含量均有显著影响(P<0.05),但对色度和鱼肉的水分含量均无显著影响(P>0.05)。随着亲水胶体添加量的增加,添加羧甲基纤维素钠和黄原胶的油炸外裹糊鱼块外壳的水分含量先增加后降低,添加瓜尔胶的外壳的水分含量呈现逐渐增加的趋势(P<0.05),而油脂含量呈现相反的变化规律。这些结果表明,当模式外裹糊中的羧甲基纤维素钠的添加量为0.3%、瓜尔胶和黄原胶的添加量为0.2%时,可以获得品质最佳的油炸外裹糊鱼块。

Batter-breaded fish nuggets(BBFNs)were prepared via adding 0.1%,0.2%,0.3%,0.4%,and 0.5%three hydrocolloids(sodium carboxymethyl cellulose,guar gum,and xanthan gum)to the model batter composed of wheat starch and gluten,respectively,then fried at 170℃(40 s)followed by 190℃(30 s)to determine the moisture and fat contents,color,and sensory score and investigate the effects of hydrocolloids type and addition amount on the quality attributes of deep-fried BBFNs.The results showed that the three hydrocolloids had significant effects on the moisture and fat contents of fried BBFNs but had no significant effects on the color and sensory score.When the three hydrocolloids were added with the same amount,the highest moisture content was found in the crust of fried BBFNs with xanthan gum group,followed by sodium carboxymethyl cellulose(CMC)group,and the lowest moisture content was presented in guar gum group,which was contrary to fat content.The addition amount of hydrocolloids had significant effects on the moisture and fat contents of the crust of fried BBFNs(P<0.05),but had no significant effects on the color and moisture of core(P>0.05).As the addition amount of three hydrocolloids increased,the moisture content of crust with sodium carboxymethyl cellulose and xanthan gum group increased first and then decreased.However,the moisture content of crust with guar gum group was always increased(P<0.05),while the fat content showed an opposite trend.The results indicate the best quality attributes of fried BBFNs may be gained when sodium carboxymethyl cellulose of 0.3%and guar gum and xanthan gum of 0.2%are added in the model batter,respectively.