抗性淀粉对油炸调理鸡排品质特性的影响

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。

Effect of Resistant Starch Added to Batter on Quality Characteristics 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.