涂膜对油炸猪肉丸品质的影响研究

Effects of edible coatings on the quality of deep- fat fried pork balls

摘要: 探讨大豆分离蛋白（SPI）、羧甲基纤维素钠（CMC-Na）和海藻酸钠（SA）对猪肉丸油炸后水分含量、脂肪含量、色泽和质构的影响。结果表明:涂浸可食性膜能显著提高油炸猪肉丸水分含量（p<0.05）,当SA质量浓度为1.0%时可使水分含量提高3.51%;质量浓度为2.0%SPI、4.0%SPI、0.5%CMC-Na、1.0%SA和1.5%SA能显著降低油炸猪肉丸脂肪含量（p<0.05）,其中1.0%SA阻油效果最好,抑油率达到9.2%;3种可食性涂膜物质对猪肉丸油炸后的色泽和质构影响较小。

Abstract: The paper studied the effects of edible coatings of soy protein isolate ( SPI) , carboxymethylcellulose sodium ( CMC- Na) and sodium alginate ( SA) on quality of deep- fat fried pork balls, including moisture content, fat content, color and texture.The results showed that in comparison to the control, all kinds of edible coatings were able to significantly increase the moisture content ( p < 0.05) , 1.0% SA obtained the best effect of retaining moisture content, moisture retention up to 3.51%.2.0% SPI, 0.5% CMC- Na, 1.0% SA and 1.5% SA were able to significantly reduce in fat content ( p < 0.05) , oil uptake reduction was 9.2% when added 1.0% SA.Three edible coating agents had little influence on color and texture.