可食性膜降低油炸鱼块含油量的研究  

Effect of Edible Film Coating on Reducing Oil Uptake in Deep-fried Fish Blocks

作　　者：凌俊杰[1] 王志耕[1] 程华平[2] 余龙梅[3] 刘同革 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]安徽省农业科学院农产品加工研究所,安徽合肥230031 [3]淮南白蓝企业集团有限公司,安徽淮南232007

出　　处：《食品科学》2011年第2期62-65,共4页Food Science

基　　金：淮南市科技攻关项目(2009A0100302)

摘　　要：通过研究3种可食性膜对降低油炸鱼块含油量的影响,探讨不同可食性膜、可食性膜在挂糊时的添加次序、可食性膜的质量分数以及不同比例的混合可食性膜复配后对油炸鱼块含油量的影响及其抑油效果。研究表明:3种可食性膜与对照组相比均有显著的抑油效果(P<0.05),其中羧甲基纤维素钠(CMC-Na)效果最好,海藻酸钠次之,阿拉伯胶最小,其质量分数2%的抑油率分别达到21.33%、16.97%和9.99%;3种可食性膜均在挂糊中添加的抑油效果最好;复配后按照CMC-Na:海藻酸钠=1:2的比例配制的挂糊液抑油效果最好,其1%质量分数的抑油率达到34.54%。The objective of this study was the optimization of edible film coating treatment for reducing oil uptake in deep-fried grass carp fish blocks.The effects of different film coating agents（CMC-Na,Arabic gum and sodium alginate）,the time point of film coating agent addition,the concentrations of CMC-Na and sodium alginate（added separately）and the ratio of CMC-Na to sodium alginate when added together at 1%in total on oil uptake were probed.In comparison with the control（without the addition of any film coating agent）,CMC-Na,Arabic gum and sodium alginate were all able to significantly（P〈0.05）inhibit oil uptake in deep-fried fish blocks,showing inhibition rates of 21.33%,16.97%and 9.99%when added at 2%level,respectively.Optimum reduction of oil uptake was obtained when the above films were separately used in the coating processing.Oil uptake was best inhibited by combined use of CMC-Na and sodium alginate at a mixing ratio of 1：2,which showed an inhibition rate of 34.54%at a total addition concentration of 1%.

关 键 词：可食性膜 油炸 草鱼 含油量 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]