Effect of Glutenin-Gliadin Ratio on the Edible Quality of Crusts from Deep-Fried Battered Pork Slices

In order to obtain the fried and battered pork slices with crisper crust and lower fat content,glutenin and gliadin being used as materials,the influence of glutenin-gliadin ratio(GGR)on functional properties of batter and edible quality of crusts were explored by using deep-fried and battered model. Results indicated that,the water retention capacity,viscosity,and batter pick-up increased firstly and then went down along with the increase of GGR. When GGR was 0.90,the water retention capacity,viscosity and batter pick-up was 35.56%,2847 cP,and 45.44%,respectively. With the increase of GGR,both L^* and b^* value of crusts increased first and then decreased,and the moisture content showed the similar trend. While,the trend of change in fat content was opposite to that of L^* and b^* value,and moisture content. Additionly,the hardness of crusts became much higher. When GGR was lower 0.90,the difference among of hardness was not significant(P>0.05). Generally speaking,when GGR was 0.90,the crusts of final-products had golden color,moderate hardness,and higher sensory edible quality with 13.06% of moisture content,and 18.83% of fat content. The present study would provide theoretical guide for the selection of protein components for the production of deep-fried and battered meat products flour.