不同亲水多糖胶体对油炸鸡肉块油脂渗透的影响

冯小平; 刘玉梅; 伍天佑; 熊双丽

doi:10.13386/j.issn1002-0306.2024030151

不同亲水多糖胶体对油炸鸡肉块油脂渗透的影响

Effect of Different Hydrophilic Polysaccharide Colloids on the Oil of Fried Chicken Nuggets Influence of Permeation

摘要

摘要: 为探究不同亲水多糖胶体降低油炸鸡肉块油脂含量及油脂渗透的影响规律，本实验在油炸鸡肉块外裹糊中分别加入5种浓度为0.2%、0.4%、0.6%、0.8%、1.0%的亲水多糖胶体（卡拉胶、黄原胶、瓜尔豆胶、海藻酸钠、羧甲基纤维素），通过测定各组鸡肉块裹糊率、外壳与肉块油脂及水分含量，以外壳油脂含量为评价指标，筛选出5种亲水多糖胶体降油的最佳添加量，并研究最佳添加量下各处理组质构、感官品质、表面疏水性、荧光强度及油脂迁移影响。结果表明，1%羧甲基纤维素组油炸鸡肉块外壳油脂含量最低，弹性与感官弹性最高，感官评分最佳。与对照组比较，所有处理组巯基含量显著降低（P<0.05），二硫键含量显著升高（P<0.05），表面疏水指数（H₀）和荧光强度发射波长的λ_max均增大。相比对照组和其他处理组，1.0%羧甲基纤维素和0.2%黄原胶组巯基含量较低，二硫键含量、H₀与荧光强度较高，表面油脂含量较低，苏丹红染色过程油脂渗入较少，抑制油炸鸡肉块油脂渗透效果较好。综上所述，本研究可为低脂健康高品质油炸鸡肉块提供理论依据，在健康油炸肉制品领域具有广阔的应用前景。

Abstract: In order to investigate the effect of different hydrophilic polysaccharide colloids on the reduction of oil content and oil penetration of fried chicken nuggets, five hydrophilic polysaccharide colloids (carrageenan, xanthan gum, guar gum, sodium alginate, carboxymethyl cellulose) were added to the coating batter of fried chicken nuggets at the concentrations of 0.2%, 0.4%, 0.6%, 0.8% and 1.0% respectively, and the coating battering rate of the chicken nuggets, oil content and moisture content of the crust and nuggets were determined for each treatment group by determining the optimal addition amount of the five hydrophilic polysaccharide colloids. By determining the coating rate, oil and moisture content of chicken meat nuggets in each group, and taking the oil content of crust as the evaluation index, the optimal addition amount of five hydrophilic polysaccharide colloids for oil reduction was screened out, and the effects of texture, sensory quality, surface hydrophobicity, fluorescence intensity and oil migration were investigated in each treatment group under the optimal addition amount. The results showed that the 1% carboxymethyl cellulose group had the lowest oil content in the crust of fried chicken nuggets, the highest elasticity and sensory elasticity, and the best sensory score. Compared with the control group, the sulfhydryl content was significantly lower (P<0.05), the disulfide bond content was significantly higher (P<0.05), and the surface hydrophobicity index (H₀) and the λ_max of the emission wavelength of fluorescence intensity were increased in all treatment groups. Compared with the control and other treatment groups, 1.0% carboxymethyl cellulose and 0.2% xanthan gum groups had lower sulfhydryl content, higher disulfide bonding content, H₀ and fluorescence intensity, lower surface oil content, less oil penetration during Sudan red staining process, and better inhibition of oil penetration of fried chicken nuggets. In conclusion, this study would provide the theoretical basis for low-fat and healthy high-quality fried chicken nuggets, and had a broad application prospect in the field of healthy fried meat products.