南极磷虾分离蛋白对降低预油炸裹面鳕鱼含油量的影响  

Effect of Proteins Isolated from Antarctic Krill on the Reduction of Oil Content in Pre-fried Coated Cod

作　　者：韩晓银[1] 张莉莉[1] 张金昂[1] 薛勇[1] 薛长湖[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品科学》2013年第11期100-103,共4页Food Science

基　　金："泰山学者"建设工程专项;国家"863"计划项目(2011AA090801);国际科技合作项目(2010DFA31330)

摘　　要：探讨2种南极磷虾分离蛋白、分离蛋白添加方式、预处理方式、油炸时间和油炸温度对油炸裹面鳕鱼含油量的影响。研究表明:2种南极磷虾分离蛋白与对照组相比均可显著降低预油炸裹面鳕鱼含油量(P<0.05),其中南极磷虾肌肉分离蛋白(肌肉蛋白)的效果高于全南极磷虾分离蛋白(全蛋白);2种南极磷虾分离蛋白在最外层添加,600W微波加热预处理,90～105s油炸时间,180℃油炸温度对其含油量的降低效果最为显著。The effects of two different proteins isolated from Antarctic krill （muscles and the whole body）, addition modes, pre-heating treatments, and different durations of frying at different temperatures on the oil content of pre-fried coated cod were studied. This study indicated that both proteins resulted in a significant reduction in the oil content of pre-fried coated cod （P 〈 0.05）, and muscle protein isolate had a better efficacy than whole-body protein isolate. The lowest oil content of pre- fried coated cod was obtained by treatment of the outermost layer of coated cod with an aqueous solution of one of the protein isolates before pre-treatment with 600 W microwave heating and frying at 180 ℃for 90 to 105 s.

关 键 词：南极磷虾分离蛋白 预油炸 裹面鳕鱼 含油量 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]