甲基纤维素对面糊流变性能及油炸挂糊肉片油脂渗透的影响

为增强油炸挂糊食品外裹糊稳定性以及降其含油率，本研究以甲基纤维素（MC）为研究对象，通过在面糊中加入0.4%~1.2%的甲基纤维素，探讨其对面糊流变性能、热特性及油炸挂糊肉片脂肪含量的影响。结果表明:随着MC添加量的增加，面糊的挂糊率和黏度不断上升，面糊黏弹性凝胶形成速度加快，同时热稳定性得到提高。添加MC可以有效地降低油炸挂糊肉片的脂肪含量，且当添加量为1%时，外壳与肉的脂肪含量最低分别为14.29%和3.05%，与对照组相比分别降低了61.06%和31.15%，苏丹红染色区域最小，油脂渗透深度最低为0.08 mm，其抑油效果最佳。因此，甲基纤维素能有效地改善面糊的流变性能以及降低油炸挂糊食品的脂肪含量。

Effect of Methylcellulose on Rheological Properties of Batter and Oil Permeation of Fried Pork Slices

In order to enhance the stability and reduce the oil content of fried hanging paste food, the effects of methylcellulose(MC) on the rheological properties, thermal properties and fat content of fried hanging paste meat were studied by adding MC(0.4%~1.2%) into the paste. The results showed that with the increasing of MC addition, the paste rate and viscosity of batter increased continuously, and the formation speed of the paste and the thermal stability were improved. The results showed that adding MC could effectively reduce the fat content of fried hanging paste meat slices. When the adding amount was 1%, the fat content of shell and meat was the lowest, which were 14.29% and 3.05%, respectively. Compared with the control group, the fat content of shell and meat decreased by 61.06% and 31.15%, respectively. The Sudan red staining area was the smallest, and the oil penetration depth was the lowest, which was 0.08 mm. Therefore, methylcellulose could effectively improve the rheological properties of batter and reduce the fat content of fried hanging paste food.