不同离子类型纤维素对小酥肉糊层质构特性的影响  

Effect of Different Ion Types of Cellulose on the Coating Texture of Deep-fried Batter-breaded Pork Strips

作　　者：张瑞淑 徐颖 黄峰[1,2] 张春晖 陈旭华[3] ZHANG Ruishu;XU Ying;HUANG Feng;ZHANG Chunhui;CHEN Xuhua(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China;Western Agricultural Research Centre,Chinese Academy of Agricultural Sciences,Changji 831100,China;Yihai Kerry Central Kitchen Research Institute,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193 [2]中国农业科学院西部农业研究中心,新疆昌吉831100 [3]益海嘉里央厨研究院,北京100193

出　　处：《食品工业科技》2024年第22期178-187,共10页Science and Technology of Food Industry

基　　金：丝绸之路经济带创新驱动发展试验区、乌昌石国家自主创新示范区科技发展项目(2022LQ01003);新疆维吾尔自治区“天山人才”培养计划项目(2022TSYCCX0048);中国农业科学院农产品加工研究所“国之大者”重点科技行动专项(G2022-IFST-05)。

摘　　要：通过向裹糊中添加阴离子型羧甲基纤维素(carboxymethylcellulose,CMC)、阳离子型壳聚糖盐酸盐(chitosan hydrochloride,CHC)和非离子型羟丙基甲基纤维素(hydroxypropyl methylcellulose,HPMC),在调节水分含量控制挂糊率一致条件下,探究不同离子类型纤维素对小酥肉(deep-fried batter-breaded pork strips,BBPSs)吸油率、质构、色泽、风味等品质影响。结果表明,三种类型纤维素均可降低内芯肉的吸油量,但对外壳层吸油量影响不同,其中CMC降低10.14%,CHC增加33.46%(P<0.05),HPMC无显著差异。CMC吸油量的减少与外壳油的特征吸收峰减弱程度一致。纤维素对外壳脆度影响有显著差异(P<0.05),CMC、HPMC组脆度分别提高51.12%、41.79%,而CHC组降低29.95%。裹糊流变分析发现,CMC和HPMC组耗能模量增加而CHC组降低,这与外壳脆度的变化一致。同时外壳的电镜图谱也表明,CMC与HPMC组壳层孔隙大而深,有利于提高脆度,而CHC与对照组孔隙相对小而浅。三种纤维素添加,除CHC黄度值较高外,各组间色泽没有显著差异,CMC组挥发性物质与对照差异最小。综上所述,阴离子和非离子纤维素可提高外壳脆度并降低吸油量,而阳离子纤维素降低脆度并增加吸油量,三种纤维素中CMC提升产品脆度和降低含油量的效果最好,且对产品色泽与风味影响较小。By adding anionic carboxymethylcellulose(CMC),cationic chitosan hydrochloride(CHC),and non-ionic hydroxypropyl methylcellulose(HPMC)to the batter,while adjusting the moisture content to control consistent pick-up under frying conditions,this study investigated the influence of different types of cellulose on the oil absorption,texture,color,and flavor of deep-fried batter-breaded pork strips(BBPSs).The results showed that all three types of cellulose reduced the oil absorption of the inner core,but they had different effects on the oil absorption of the outer shell.Specifically,CMC reduced it by 10.14%,CHC increased it by 33.46%(P<0.05),and HPMC showed no significant difference.The decrease in oil absorption with CMC corresponded to the weakening of the characteristic absorption peak of the shell oil.There was a significant difference in the impact of cellulose on the shell's crispiness(P<0.05),with CMC and HPMC groups increasing crispiness by 51.12%and 41.79%,respectively,while the CHC group decreased by 29.95%.Rheological analysis of the batter revealed an increase in the energy modulus for CMC and HPMC groups and a decrease for the CHC group,consistent with the change in shell crispiness.Additionally,the microstructure of the shell showed that the CMC and HPMC groups had larger and deeper pores,which contributed to increase crispiness,while the CHC and control groups had relatively smaller and shallower pores.Apart from the higher yellowness value in the CHC group,there were no significant differences in color among the groups.The CMC group showed the smallest difference in volatile substances compared to the control.In conclusion,anionic and non-ionic cellulose could enhance shell crispiness and reduce oil absorption,while cationic cellulose decreased crispiness and increased oil absorption.Among the three cellulose types,CMC had the best effect in improving crispiness and reducing oil content,with minimal impact on color and flavor.

关 键 词：挂糊油炸制品 纤维素 挂糊 质构 吸油量 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]