鱼鳞胶原蛋白对油炸壳层品质的影响

为了改善油炸食品的品质,研究了向裹层面糊中添加玉米淀粉、马铃薯淀粉、麦芽糊精、谷朊粉、大豆分离蛋白、羟丙基甲基纤维素、黄原胶、瓜尔胶和鱼鳞胶原蛋白对180℃条件下油炸2min壳层的含水量、吸油量、L*、a*、b*、色度、色彩角和脆度的影响,并考察了鱼鳞胶原蛋白对油炸壳层品质的影响。结果表明:添加鱼鳞胶原蛋白可改善油炸壳层的金黄色泽且效果优于实验中其他类添加物。玉米淀粉、马铃薯淀粉和黄原胶可降低壳层7%~12%的含油量,添加麦芽糊精、大豆分离蛋白和CMC可降低壳层5%左右的含油量,而谷朊粉、HPMC和瓜尔胶则可降低壳层1%的吸油量。添加0.2%、0.5%和1%的鱼鳞胶原蛋白可以降低油炸壳层1%~2%的吸油量,且添加1%鱼鳞胶原蛋白壳层的吸油量降低最多,而添加2%、5%和7.5%的鱼鳞胶原蛋白增加了油炸壳层的吸油量。2%与7.5%的鱼鳞胶原蛋白可改善油炸壳层和微波复热壳层的脆性。 

Effect of the addition of tilapia scale collagen on qualities of deep-fried batter coatings

In order to improve the quality of batter coated fried food, batter coating was sampled to investigate the effects of the addition of corn starch, potato starch, malto dextrin, gluten, soy isolated protein, HPMC, xanthan gum, guar gum and different percentage of tilapia scale collagen on water content, oil uptake, L*, a*, b*, Chroma, Hue angle and crispness of crusts after frying at 180℃ for 2min. Results showed that fish scale collagen showed a higher contribution to color property than other additives, which was attributable to their crust having the best golden color. Corn starch, potato starch and xanthan gum could reduce the oil content by7%¹2%, malto dextrin, soy isolated protein and CMC could reduce the oil content by 5%, and gluten, HPMC and guar gum could reduce the oil content by 1%. 0.2%, 0.5% and 1% addition of fish scale collagen could decrease the oil uptake of fried coating, and effects of 1% addition was the most significant, adding 2%, 5%and 7.5% of fish scale collagen finally increased the oil uptake. 2% and 7.5% of fish scale collagen could improve the crispness of the fried and microwaved crusts.