膳食纤维对油炸外裹糊鱼块油脂吸收和品质的影响

Effect of dietary fiber on fat absorption and quality attributes of fried battered-breaded fish nuggets

在模式外裹糊(小麦淀粉和小麦谷蛋白)中添加4%~14%的苹果纤维、大豆纤维、小麦麸纤维和米糠纤维,于170℃油炸40 s、190℃复炸30 s制作油炸外裹糊鱼块,测定油炸外裹糊鱼块的水分和油脂含量、剪切力、表面色度和体积皱缩率,探究膳食纤维对油炸外裹糊鱼块品质的影响,优化较佳的膳食纤维添加量。结果显示,与对照组(未添加膳食纤维)相比,向外裹糊中添加4种膳食纤维均显著增加了油炸外裹糊鱼块外壳的水分含量和亮度(L*值),显著降低了外壳的油脂含量、红度(a*值)、剪切力和体积皱缩率(p<0.05)。但添加膳食纤维对内部鱼块的水分和油脂含量、剪切力,以及油炸外裹糊鱼块外壳的黄度(b*值)均无显著影响(p>0.05)。当苹果纤维、大豆纤维、小麦麸纤维和米糠纤维添加量分别为8%、6%、12%和12%时,4种膳食纤维组的油炸外裹糊鱼块外壳的水分含量、L*值分别达到最高,外壳的油脂含量、a*值、剪切力和油炸外裹糊鱼块的体积皱缩率分别达到最低,且6%大豆纤维组减油效果最好,品质最佳。这些结果表明,向外裹糊中添加8%的苹果纤维、6%的大豆纤维、12%的小麦麸纤维和12%的米糠纤维,显著减少了水分的蒸发,最终减少了油脂吸收,改善了油炸外裹糊鱼块的品质。该结果可指导低脂油炸外裹糊鱼块的规模化生产。

To investigate the effect of the dietary fiber on the quality attributes of fried battered-breaded fish nuggets(BBFNs)and to optimize the dietary fiber amount added,fried BBFNs were prepared via the addition of 4%-14%apple fiber,soybean fiber,wheat bran fiber and rice bran fiber in the model batter composed of wheat starch and wheat gluten,respectively,then fried at 170°C for 40 s and then 190°C for 30 s.The moisture and fat contents,color,shear force,and shrinkage of fried BBFNs were measured.The results showed that the addition of four dietary fibers significantly increased the moisture content and the brightness(L*value)of crust compared to the control(without dietary fiber),while the fat content,redness(a*value),and shear force of crust and the shrinkage of fried BBFNs were significantly decreased(p<0.05).However,there were no obvious differences in the moisture and fat contents,shear force of fish nuggets and the yellowness(b*value)of crust(p>0.05).The addition of 8%apple fiber,6%soybean fiber,12%wheat bran fiber,and 12%rice bran fiber in the batter produced the highest moisture content and L*value of crust,as well as the lowest fat content,a*value,and shear force of crust and the shrinkage of fried BBFNs,respectively.The addition of 6%soybean fiber contributed to the best oil reduction and quality attributes of fried BBFNs.These results indicated that the addition of 8%apple fiber,6%soybean fiber,12%wheat bran fiber,and 12%rice bran fiber in the batter significantly inhibited the moisture evaporation,which led to the reduction of fat absorption and improvement of quality attributes of fried BBFNs.This work can be used to guide the large-scale production of low-fat fried BBFNs.