4种亲水多糖对油炸调理鸡排品质的影响  

Effects of Four Hydrophilic Polysaccharides on the Quality of Fried Prepared Chicken Cutlets

作　　者：王赛 杨冠华 任晶晶 余霞[1] 李沛军[1,2] 陈从贵[1,2] WANG Sai;YANG Guanhua;REN Jingjing;YU Xia;LI Peijun;CHEN Conggui(School of Food and Bioengineering,Hefei University of Technology,Hefei 230009,China;Engineering Research Center of Bioprocess,Ministry of Education,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009 [2]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《肉类研究》2021年第2期13-18,共6页Meat Research

基　　金：安徽省科技重大专项(202003a06020029)。

摘　　要：亲水多糖常被用来改善即食类油炸产品的质量。针对油炸调理类产品含油量高的问题,通过向油炸调理鸡排外裹糊中添加黄原胶、海藻酸钠、羟丙基甲基纤维素和魔芋胶4种亲水多糖,探究亲水多糖对二次油炸调理鸡排品质(水分含量、油分含量、色泽、脆性、可冻结水含量及感官评价)的影响。结果表明:与对照组相比,添加4种亲水多糖可以显著提升油炸调理鸡排水分含量,降低外皮油分含量(P<0.05),提高产品脆性,赋予产品酥脆口感,改善贮藏稳定性,提高其抗温度波动能力,且对产品色泽无不良影响,并以0.5%黄原胶组的综合效果较佳。由此可见,选择添加合适的亲水多糖可以改善油炸调理鸡排油分含量、脆性等品质。Hydrophilic polysaccharides is often used to improve the quality of ready-to-eat fried products.To address the problem of the excessive oil content of fried prepared meat products,the effects of four hydrophilic polysaccharides such as xanthan gum,sodium alginate,hydroxypropyl methylcellulose(HPMC)and konjac gum,individually added into the batter,on the quality(water content,oil content,color,fragility,freezable water content and sensory evaluation)of fried prepared chicken cutlets were investigated.The results showed that compared with the control group,the four hydrophilic polysaccharides could significantly increase the water content of fried chicken cutlets,and decrease the oil content of the crust(P<0.05),improve the fragility of the product,impart a crispy taste to the product,improve its storage stability,and increase its resistance to temperature fluctuations while having no adverse effect on its color.Overall,the best effect was achieved with 0.5%xanthan gum.Consequently,the addition of suitable hydrophilic polysaccharides can reduce the oil content and improve the fragility and other quality attributes of fried chicken cutlets.

关 键 词：亲水多糖 调理鸡排 油分含量 水分含量 脆性 感官品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]