抗性淀粉对油炸调理鸡排品质特性的影响
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摘要
针对油炸过程对调理肉制品质量与安全的影响问题,研究面糊中添加0%～40%的抗性淀粉对油炸调理鸡排品质特性(色泽、脆性、水分和油分含量、丙烯酰胺含量、微观结构及感官评价)的影响,以改善产品质量并实现低脂化。结果表明:添加20%～40%抗性淀粉的鸡排可获得良好的感官可接受性;添加20%抗性淀粉能显著降低油炸调理鸡排的含油量(P<0.05),提高油炸后外壳的黄度值,鸡排外壳表现出更好的金黄色,形成密实、连续的面糊微结构,改善外壳脆性,降低油炸过程中丙烯酰胺的生成量,提高产品安全性。因此,添加20%抗性淀粉能更好地降低油炸调理鸡排的含油量,提升产品质量。
Considering the problem that the frying process can affect the quality and safety of prepared meat products, the effect of adding 0%–40% resistant starch to the batter on the color, crispness, water, oil and acrylamide contents, microstructure and sensory quality of fried prepared chicken chops were investigated in order to improve the quality and reduce the fat content of meat products. The results showed that the addition of 20%–40% resistant starch could result in good overall acceptability. Compared with the other groups, 20% added resistant starch could significantly reduce the oil content(P < 0.05) and improve the yellowness value of the fried crust, endowing it with a better golden yellow color. In addition, this treatment induced a more compact and continuous batter microstructure, increased the crispness of the fried crust, and reduced the accumulation of acrylamide during the frying process, thus improving the safety of this product. In summary, addition of 20% resistant starch can reduce the oil content and improve the quality of fried prepared chicken chops.
Considering the problem that the frying process can affect the quality and safety of prepared meat products, the effect of adding 0%–40% resistant starch to the batter on the color, crispness, water, oil and acrylamide contents, microstructure and sensory quality of fried prepared chicken chops were investigated in order to improve the quality and reduce the fat content of meat products. The results showed that the addition of 20%–40% resistant starch could result in good overall acceptability. Compared with the other groups, 20% added resistant starch could significantly reduce the oil content(P < 0.05) and improve the yellowness value of the fried crust, endowing it with a better golden yellow color. In addition, this treatment induced a more compact and continuous batter microstructure, increased the crispness of the fried crust, and reduced the accumulation of acrylamide during the frying process, thus improving the safety of this product. In summary, addition of 20% resistant starch can reduce the oil content and improve the quality of fried prepared chicken chops.
引文
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[15]张欢,陈倩,于彩凤,等.三种玉米淀粉对微波复热鸡米花品质特性的影响[J].食品工业科技,2017,21: 59-62; 71.DOI:10.13386/j.issn1002-0306.2017.21.011.
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[19]BARUTCU I,SAHIN S,SUMNU G.Acrylamide formation in different batter formulations during microwave frying[J].LWTFood Science and Technology,2009,42(1): 17-22.DOI:10.1016/j.lwt.2008.07.004.
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[24] ZHU Xiaobiao,GONG Huiling,HE Qunyan,et al.Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products[J].Plant Biotechnology Journal,2016,14(2): 709-718.DOI:10.1111/pbi.12421.
[25] SANSANO M,CASTELLó M L,HEREDIA A,et al.Protective effect of chitosan on acrylamide formation in model and batter systems[J].Food Hydrocolloids,2016,60(1): 1-6.DOI:10.1016/j.foodhyd.2016.03.017.
[26]翟金玲,陈季旺,肖佳妍,等.玉米淀粉对油炸外裹糊鱼块品质的影响[J].食品科学,2015,36(21): 20-25.DOI:10.7506/spkx1002-6630-201521005.
[27] BAIXAULI R,SANZ T,SALVADOR A,et al.Muffins with resistant starch: baking performance in relation to the rheological properties of the batter[J].Journal of Cereal Science,2008,47(3): 502-509.DOI:10.1016/j.jcs.2007.06.015.
[28] WASZKOWIAK K,GóRECKA D,JANITZ W.Influence of wheat dietary fibre on the quality of meat dishes[J].Zywnosc,2001,3: 53-61.
[29] P?KSA A,MIEDZIANKA J,KITA A,et al.The quality of fried snacks fortified with fiber and protein supplements[J].Potravinarstvo,2010,4(2): 59-64.
[30] SALEH M I.Protein-starch matrix microstructure during rice flour pastes formation[J].Journal of Cereal Science,2017,74: 183-186.DOI:10.1016/j.jcs.2017.02.005.
[2] SANZ T,SALVADOR A,FISZMAN S M.Resistant starch (RS) in battered fried products: functionality and high-fibre benefit[J].Food Hydrocolloids,2008,22(4): 543-549.DOI:10.1016/j.foodhyd.2007.01.018.
[3] ALTUNAKAR B,SAHIN S,SUMNU G.Functionality of batters containing different starch types for deep-fat frying of chicken nuggets[J].European Food Research and Technology,2004,218(4): 318-322.DOI:10.1007/s00217-003-0854-5.
[4] MOHAMED S,HAMID N A,HAMID M A.Food components affecting the oil absorption and crispness of fried batter[J].Journal of Food Science and Agriculture,1998,78: 39-45.DOI:10.1002/(sici)1097-0010(199809)78:1<39::aid-jsfa82>3.0.co;2-g.
[5] DUEIK V,SOBUKOLA O,BOUCHON P.Development of lowfat gluten and starch fried matrices with high fiber content[J].LWTFood Science and Technology,2014,59(1): 6-11.DOI:10.1016/j.lwt.2014.04.036.
[6] FUENTES-ZARAGOZA E,RIQUELME-NAVARRETE M J,SáNCHEZ-ZAPATA E,et al.Resistant starch as functional ingredient: a review[J].Food Research International,2010,43(4): 931-942.DOI:10.1016/j.foodres.2010.02.004.
[7] MELLEMA M.Mechanism and reduction of fat uptake in deep-fat fried foods[J].Trends in Food Science and Technology,2003,14(9): 364-373.DOI:10.1016/s0924-2244(03)00050-5.
[8] KIM D N,LIM J,BAE I Y,et al.Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips[J].Journal of Food Engineering,2011,102(4): 317-320.DOI:10.1016/j.jfoodeng.2010.09.005.
[9] HUA Xiao,WANG Kun,YANG Ruijin,et al.Edible coatings from sunflower head pectin to reduce lipid uptake in fried potato chips[J].LWT-Food Science and Technology,2015,62(2): 1220-1225.DOI:10.1016/j.lwt.2015.02.010.
[10]孙真,周光宏,徐幸莲,等.油炸工艺对油炸鸡腿品质和安全性的影响[J].食品工业科技,2013,34(7): 98-101.
[11] TIAN Jinhu,CHEN Shiguo,SHI Join,et al.Microstructure and digestibility of potato strips produced by conventional frying and air-frying:aninvitrostudy[J].Food Structure,2017,14: 30-35.DOI:10.1016/j.foostr.2017.06.001.
[12] KANG Hongyi,CHEN Huihuang.Improving the crispness of microwave-reheated fish nuggets by adding chitosan-silica hybrid microcapsules to the batter[J].LWT-Food Science and Technology,2015,62(1): 740-745.DOI:10.1016/j.lwt.2014.04.029.
[13]张令文,计红芳,杨铭铎,等.糊的组成成分对挂糊油炸猪肉片外壳食用品质的影响[J].食品工业科技,2015,36(17): 85-89.DOI:10.13386/j.issn1002-0306.2015.17.009.
[14] ROMAN L,PICO J,ANTOLIN B,et al.Extruded flour improves batter pick-up,coating crispness and aroma profile[J].Food Chemistry,2018,260:106-114.DOI:10.1016/j.foodchem.2018.03.136.
[15]张欢,陈倩,于彩凤,等.三种玉米淀粉对微波复热鸡米花品质特性的影响[J].食品工业科技,2017,21: 59-62; 71.DOI:10.13386/j.issn1002-0306.2017.21.011.
[16] VITRAC O,DUFOUR D,TRYSTRAM G,et al.Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality[J].Journal of Food Engineering,2002,53(2): 161-176.DOI:10.1016/S0260-8774(01)00153-4.
[17] GAMBLE M H,RICE P,SELMAN J D.Relationship between oil uptake and moisture loss during frying of potato slices from C.V.Record UK tubers[J].International Journal of Food Science and Technology,2014,22(2): 233-241.DOI:10.1515/ijfe-2012-0105.
[18]MEHTA U,SWINBURN B.A review of factors affectingf at absorption in hot chips[J].Critical Reviews in Food Science and Nutrition,2001,41(2): 133-154.DOI:10.1080/20014091091788.
[19]BARUTCU I,SAHIN S,SUMNU G.Acrylamide formation in different batter formulations during microwave frying[J].LWTFood Science and Technology,2009,42(1): 17-22.DOI:10.1016/j.lwt.2008.07.004.
[20] PER R,SUNE E,EDEN T,et al.Investigations of factors that influence the acrylamide content of heated foodstuffs[J].Journal of Agricultural and Food Chemistry,2003,51(24): 7012-7018.DOI:10.1021/jf034649.
[21] THOMAS M A,SANDRA B,ANJA N,et al.Potential of acrylamide formation,sugars,and free asparagine in potatoes: a comparison of cultivars and farming systems[J].Journal of Agricultural and Food Chemistry,2003,51(18): 5556-5560.DOI:10.1021/jf034344v.
[22] G?KMEN V,?ENYUVA H Z.Acrylamide formation is prevented by divalent cations during the Maillard reaction[J].Food Chemistry,2007,103(1): 196-203.DOI:10.1016/j.foodchem.2006.08.011.
[23] BECALSKI A,LAU B P,LEWIS D,et al.Acrylamide in foods: occurrence,sources,and modeling[J].Journal of Agricultural and Food Chemistry,2003,51(3): 802-808.DOI:10.1021/jf020889y.
[24] ZHU Xiaobiao,GONG Huiling,HE Qunyan,et al.Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products[J].Plant Biotechnology Journal,2016,14(2): 709-718.DOI:10.1111/pbi.12421.
[25] SANSANO M,CASTELLó M L,HEREDIA A,et al.Protective effect of chitosan on acrylamide formation in model and batter systems[J].Food Hydrocolloids,2016,60(1): 1-6.DOI:10.1016/j.foodhyd.2016.03.017.
[26]翟金玲,陈季旺,肖佳妍,等.玉米淀粉对油炸外裹糊鱼块品质的影响[J].食品科学,2015,36(21): 20-25.DOI:10.7506/spkx1002-6630-201521005.
[27] BAIXAULI R,SANZ T,SALVADOR A,et al.Muffins with resistant starch: baking performance in relation to the rheological properties of the batter[J].Journal of Cereal Science,2008,47(3): 502-509.DOI:10.1016/j.jcs.2007.06.015.
[28] WASZKOWIAK K,GóRECKA D,JANITZ W.Influence of wheat dietary fibre on the quality of meat dishes[J].Zywnosc,2001,3: 53-61.
[29] P?KSA A,MIEDZIANKA J,KITA A,et al.The quality of fried snacks fortified with fiber and protein supplements[J].Potravinarstvo,2010,4(2): 59-64.
[30] SALEH M I.Protein-starch matrix microstructure during rice flour pastes formation[J].Journal of Cereal Science,2017,74: 183-186.DOI:10.1016/j.jcs.2017.02.005.