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中国精品科技期刊2020

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

冯小平,刘玉梅,伍天佑,等. 不同亲水多糖胶体对油炸鸡肉块油脂渗透的影响[J]. 食品工业科技,2024,45(18):112−119. doi: 10.13386/j.issn1002-0306.2024030151.
引用本文: 冯小平,刘玉梅,伍天佑,等. 不同亲水多糖胶体对油炸鸡肉块油脂渗透的影响[J]. 食品工业科技,2024,45(18):112−119. doi: 10.13386/j.issn1002-0306.2024030151.
FENG Xiaoping, LIU Yumei, WU Tianyou, et al. Effect of Different Hydrophilic Polysaccharide Colloids on the Oil of Fried Chicken Nuggets Influence of Permeation[J]. Science and Technology of Food Industry, 2024, 45(18): 112−119. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030151.
Citation: FENG Xiaoping, LIU Yumei, WU Tianyou, et al. Effect of Different Hydrophilic Polysaccharide Colloids on the Oil of Fried Chicken Nuggets Influence of Permeation[J]. Science and Technology of Food Industry, 2024, 45(18): 112−119. (in Chinese with English abstract). 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

基金项目: 四川旅游学院大学生创新创业训练计划资助项目(202311552158);四川旅游学院大学生科研项目(2024XKZ52);四川旅游学院科研团队建设资助项目(21SCTUTY03)。
详细信息
    作者简介:

    冯小平(1998−),女,硕士,研究实习员,研究方向:粮油食品加工与安全,E-mail:xiaopingfeng0220@163.com

    通讯作者:

    熊双丽(1977−),女,博士,教授,研究方向:粮油食品加工与安全,E-mail:lxberry225@163.com

  • 中图分类号: TS251.5

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

  • 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λmax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 λmax 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.
  • 传统油炸食品在油炸过程中,不仅可以使食物脱水,淀粉糊化、蛋白质变性,同时还会发生美拉德和焦糖化等复杂的物理化学反应,从而具有颜色金黄、质地酥脆和口感良好等优点,备受消费者喜爱[12]。但是,传统油炸肉制品含油率一般高达30%~50%,长期大量食用易患高血脂、肥胖等疾病[34]

    目前,降低油炸肉制品吸油量的方法主要有改进油炸设备、控制油炸温度和时间、添加可食用膜等[56]。现有几种降油方法中,添加可食用膜具有成本低、易于操作等优点,可广泛应用。一些天然大分子,例如亲水胶体、动植物蛋白等,可通过分子间相互作用形成可食用膜[7]。亲水胶体具有良好凝胶性能,将其作为可食用膜可改善油炸肉制品表面疏水性,减少其表面孔隙和裂缝,改善肉块持水性,降低肉块表面水分蒸发,从而降低其吸油量[89]。王赛等[10]研究发现在调理鸡排外裹糊中添加黄原胶、海藻酸钠等亲水多糖胶体,可降低鸡排外壳油脂含量,对色泽无不良影响,且0.5%黄原胶组效果最佳。翟嘉豪等[11]研究发现在油炸鱼块外裹糊中分别添加0.3%羧甲基纤维素钠、0.2%瓜尔胶、0.2%黄原胶,可显著提高鱼块外壳表面疏水性、荧光强度、二硫键含量,改善了外壳稳定性,有效抑制了油炸鱼块油脂渗透。在外裹糊中添加亲水胶体,能在油炸鸡肉块表面形成致密外壳,提高外壳与肉芯持水率,减少外壳油脂吸收,改善其质构特性。目前,关于比较筛选5种亲水多糖胶体对油炸鸡肉块油脂渗透的影响报道较少,本研究可为低脂美味油炸鸡肉块食品开发提供理论依据。

    本研究在油炸鸡肉块外裹糊中分别添加5种亲水多糖胶体(卡拉胶、黄原胶、瓜尔豆胶、海藻酸钠和羧甲基纤维素),通过测定其裹糊率、油脂与水分含量、质构特性、表面疏水性、荧光强度、巯基与二硫键含量,并采用苏丹红染色实验模拟油脂渗透过程,探讨不同亲水多糖胶体对油炸鸡肉块油脂渗透影响,旨在筛选能够使油炸鸡肉块油脂含量低、感官品质良好的亲水胶体,以期为低脂健康油炸鸡肉块制品生产提供技术支持。

    圣农冷冻鸡胸肉(5 kg)、腌制调料 成都市沃尔玛超市;卡拉胶 青岛聚大洋藻业集团;黄原胶 山东淄博中轩生化公司;瓜尔豆胶 山东郓州科技股份有限公司;海藻酸钠 青岛明月海藻集团有限公司;羧甲基纤维素 上海申光食用化学品有限公司,以上均为食品级;石油醚、考马斯亮蓝G-250、牛血清蛋白、8-苯胺-1-萘磺酸(8-Anilino-1-naphthalenesulfonic acid,ANS)、尿素、巯基乙醇、5,5'-二硫代双(2-硝基苯甲酸)(5,5'-Dithio bis-(2-nitrobenzoic acid),DTNB)、磷酸氢二钠、磷酸二氢钠、盐酸、乙醇、85%磷酸、乙二胺四乙酸、三羟甲基氨基甲烷(Tris(hydroxymethyl)aminomethane,Tris)、甘氨酸(Glycine,Gly)、三氯乙酸、氯化钠 以上均为分析纯,成都润泽本土化工有限公司;苏丹红B 分析纯,上海亨代劳生物有限公司。

    SOX606海能脂肪测定仪 山东海能科学仪器有限公司;WL-02FG冠亚自动水分测定仪 深圳冠亚水分仪科技有限公司;TMS-pro食品物性分析仪 美国FTC公司;VARIOSKAN FLASH多功能酶标仪 美国赛默飞世尔科技公司;XSP-BM-4C光学显微镜 上海彼爱姆光学仪器制造有限公司。

    油炸鸡肉块具体工艺流程参考张璐等[12]方法,将鸡胸肉解冻后,切成5 cm×1 cm×1 cm大小,以100 g鸡肉块为准,加入5 mL酱油、4 mL耗油,搅拌均匀后于4 ℃下腌制2 h。制备外裹糊(以100 g为准):添加小麦粉20 g,红苕粉16.4 g,葛根粉 4 g,泡打粉0.6 g,水59 g。以外裹糊总重为基础,各处理组分别添加浓度为0.2%、0.4%、0.6%、0.8%、1.0%的5种亲水多糖胶体(以未添加亲水多糖胶体的裹糊鸡块为对照)。将鸡肉块平放入配制好的裹糊中10 s,待裹糊不成股滴下时,放于菜籽油中翻动油炸,直至鸡肉块炸熟。

    参考Pinkaew等[13]方法,称量裹糊前后鸡肉块质量,计算得到裹糊率。

    (%)=(A1A2)/A2×100
    (1)

    式中:A1为裹糊后鸡肉块质量,g;A2为未裹糊鸡肉块质量,g。

    将油炸鸡肉块外壳和肉块分离后,根据GB/T 5009.6-2016《食品中脂肪的测定》方法测定油脂含量,根据GB 5009.3-2016《食品中水分的测定》方法测定水分含量。

    随机抽取10名已完成食品感官评价课程学习的食品专业学生(5名男性,5名女性,年龄为20~22周岁),采用10点模糊综合评价法,参照表1评定标准进行感官评分,各项指标满分均为10分,总分=0.4×色泽+0.3×气味+0.2×口感+0.1×组织状态[14]。参考张璐等[15]方法,利用质构仪测定油炸鸡肉块硬度、弹性、感官弹性、胶黏性。

    表  1  感官评定标准
    Table  1.  Sensory score standard
    分值色泽气味组织状态口感
    8~10颜色金黄油炸香味浓郁,肉香味四溢裹糊层形状规则,肉质断面密实,
    无或仅有较少气孔
    裹糊层酥脆,硬度适中,鸡肉鲜嫩多汁
    5~7颜色暗黄或浅黄有油炸香气,肉香味浅淡裹糊层形状较规则,肉质断面基本紧实,
    有少量气孔
    裹糊层较酥脆,硬度偏硬或较软,
    内部基本鲜嫩
    0~4颜色暗黄、焦黑或浅黄略白有异味,几乎没有油炸香及肉香裹糊层形状不规则,肉质断面松散,
    气孔较多
    裹糊层较硬或过软,肉质鲜嫩度较差
    下载: 导出CSV 
    | 显示表格

    参考Tang等[16]方法,利用酶标仪测定荧光强度(激发波长390 nm;发射波长490 nm),并绘制每组样品外壳蛋白质质量浓度标准曲线,标准曲线的斜率即为表面疏水性指数(H0)。

    参照翟嘉豪等[11]方法并加以修改,用考马斯亮蓝法在595 nm波长处测定吸光度并绘制标准蛋白质溶液浓度曲线。将油炸鸡肉块外壳剥下、冷冻干燥后粉碎,在0.6 g外壳粉末中加入6.0 mL磷酸盐缓冲液(0.01 mol/L pH7.0),低温离心(4 ℃,5000 r/min,20 min)得到蛋白质上清液,用考马斯亮蓝法测定每组蛋白质溶液浓度并稀释至0.1 mg/mL,采用酶标仪在以下参数下测定:激发波长280 nm;发射光谱280~450 nm;速率240 nm/min。

    参考Gao等[17]方法并加以修改,采用考马斯亮蓝法测定每组样品蛋白质溶液浓度,将4.5 mL Tris-Gly缓冲液和0.05 mL DTNB试剂加入至0.5 mL外壳蛋白质溶液中,振荡均匀后室温(25±0.5) ℃反应10 min,利用酶标仪测定412 nm下样品吸光度(A412 nm),根据公式(2)计算样品巯基含量,根据式(3)、式(4)计算二硫键含量。

    μ(SH)=73.53×A412nm×D1C
    (2)

    式中:μ(SH)为巯基含量(μmol/g);C为外壳蛋白质浓度(mg/mL);D1为稀释倍数。

    μ(SH)=73.53×A412nm×D2C
    (3)
    μ(SS)=μ(SH)μ(SH)2
    (4)

    式中:μ’(SH)为总巯基含量(μmol/g);μ(SS)为二硫键含量(μmol/g);C为外壳蛋白质量浓度(mg/mL);D2为稀释倍数。

    参考崔璐璐等[18]方法并加以修改,在1 L菜籽油中加入0.4 g苏丹红B,低温加热反应2 h后制作油炸鸡肉块样品。待样品冷却1 h后,每组随机称取(30±1) g,用100 mL石油醚均匀冲洗样品10 s,利用旋转蒸发仪回收石油醚,称量干燥后抽提瓶的质量,根据公式(5)计算表面油脂含量。

    (%)=m2m1m×100
    (5)

    式中:m-冲洗前油炸鸡肉块的质量(g);m1-抽提瓶的质量(g);m2-抽提瓶干燥后的质量(g)。

    参考解丹等[19]方法,在外壳与肉块交界处用手术刀切成2 mm×2 mm×1 mm薄片并制作载玻片,用低倍光学显微镜观察油脂在油炸鸡肉块中附着状态,拍照记录。

    所有实验均进行三次平行测定,使用IBM SPSS Statistics 27进行数据统计分析,采用单因素ANOVA检验方法,差异显著水平为0.05,利用Origin 2021绘图,数据结果采用平均值±标准差表示。

    裹糊率是影响外裹糊油炸食品品质的重要指标,在一定范围内,裹糊率越高,外裹糊热稳定性越高,对水分的束缚能力越强,抑制油脂渗透效果越高[20]。由表2可知,与对照组比较,添加5种亲水胶体均能影响鸡肉块裹糊率。添加黄原胶(0.6%、0.8%、1.0%)、瓜尔豆胶(0.6%、0.8%、1.0%)、1.0%海藻酸钠、羧甲基纤维素(0.8%、1.0%)的鸡肉块裹糊率显著增高(P<0.05),其中0.6%黄原胶组裹糊率最高,为40.53%±1.45%。这是因为黄原胶中大量的亲水基团与淀粉相互作用,改变了淀粉黏度,随着添加量增加,其分子间作用及交联程度增强,导致黏度显著增加[19]。但是,0.2%、0.4%和0.6%卡拉胶组较对照组却显著降低(P<0.05),其中0.2%卡拉胶组裹糊率最低。可能是由于卡拉胶在水中的溶解度更低,具有较强的流变性且粘性低,导致裹糊率低[2122]。因此,相较其他4种亲水胶体,卡拉胶不适合添加在鸡肉块的外裹糊中。

    表  2  不同亲水胶体对鸡肉块裹糊率的影响(%)
    Table  2.  Effect of different hydrophilic colloids on the breading rate of chicken nuggets (%)
    亲水胶体添加量(%)卡拉胶黄原胶瓜尔豆胶海藻酸钠羧甲基纤维素
    0.031.39±1.26a31.39±1.26c31.39±1.26c31.39±1.26b31.39±1.26b
    0.225.23±0.90d32.32±1.05c28.74±0.52d26.50±0.83d25.19±0.66d
    0.428.31±0.92bc32.68±2.42bc29.93±1.02cd28.83±0.31c23.81±0.49e
    0.627.24±0.37c40.53±1.45a34.26±0.95b31.48±0.39b27.26±0.05c
    0.829.92±0.53ab35.28±1.02b38.92±0.37a30.95±0.36b33.45±0.35a
    1.030.77±1.23a35.31±1.03b38.08±0.52a36.21±0.99a32.84±0.27a
    注:不同字母表示同一种亲水胶体组有显著差异(P<0.05);相同字母表示无显著差异(P>0.05)。
    下载: 导出CSV 
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    根据水的替代机制,油炸过程中外裹糊水分逸出,致使壳层孔隙变大,油脂渗透量增加,因此油炸肉制品中油脂含量与水分含量一般呈现相反变化趋势[23]。由表3可知,随着亲水胶体添加量增加,各处理组油脂含量呈波动趋势。以鸡肉块外壳油脂含量为评价指标,得到每个亲水胶体组中油脂含量最低的组,按照外壳油脂含量大小分别为:对照组>0.4%卡拉胶组>0.2%黄原胶组>1%海藻酸钠组>1%瓜尔豆胶组>1%羧甲基纤维素组。5组亲水胶体中,1.0%羧甲基纤维素降低鸡肉块外壳油脂含量效果最佳,其外壳油脂含量降低75.81%,肉块油脂含量降低48.21%。可能是因为羧甲基纤维素较其他亲水胶体具有更高黏稠度和稳定性,使得油脂吸附量减少[24]。崔璐璐[14]研究发现与对照组比较,外裹糊中添加0.5%羧甲基纤维素钠的油炸鱼块外壳油脂含量降低21.47%,肉块油脂含量降低68.12%。齐力娜[23]研究发现将1%羧甲基纤维素添加到薯条外裹糊,油脂含量降低了54.00%。由表4可知,与对照组比较,5种亲水胶体均能显著提升油炸鸡肉块外壳水分含量(P<0.05)。

    表  3  不同亲水胶体对油炸鸡肉块油脂含量的影响(g/100 g)
    Table  3.  Effect of different hydrocolloids on the oil content of fried chicken nuggets (g/100 g)
    亲水胶体添加量(%) 部位 卡拉胶 黄原胶 瓜尔豆胶 海藻酸钠 羧甲基纤维素
    0.0 外壳 24.43±0.47b 24.43±0.47c 24.43±0.47c 24.43±0.47a 24.43±0.47c
    肉块 3.63±1.90c 3.63±1.90b 3.63±1.90c 3.63±1.90cd 3.63±1.90c
    0.2 外壳 18.00±0.42e 15.36±0.41f 33.32±0.75b 18.99±0.89b 31.47±1.11a
    肉块 1.37±0.29d 3.14±0.63b 8.90±0.41b 10.39±1.03a 12.95±0.40a
    0.4 外壳 15.56±0.46f 17.23±0.41e 37.37±0.75a 16.04±0.69d 30.84±0.81a
    肉块 0.80±0.58d 3.93±0.86b 11.26±0.89a 5.28±0.37c 10.65±0.64b
    0.6 外壳 26.48±0.56a 27.30±0.69a 20.19±0.77d 19.08±0.72b 28.59±0.70b
    肉块 9.08±0.31b 7.73±0.75a 11.43±1.37a 8.38±0.64b 10.75±0.47b
    0.8 外壳 22.34±0.43c 20.50±0.48d 16.98±0.97e 17.24±0.39c 11.11±0.59d
    肉块 10.72±0.62a 8.96±0.74a 3.20±0.24c 10.46±0.94a 1.12±0.78d
    1.0 外壳 21.42±0.41d 25.44±0.65b 8.66±1.15f 11.29±0.55e 5.91±0.68e
    肉块 8.73±0.68b 7.28±0.63a 3.73±0.48c 2.94±0.84d 1.88±0.43d
    注:不同字母表示同一种亲水胶体组有显著差异(P<0.05),相同字母表示无显著差异(P>0.05),鸡肉块外壳与肉块分别进行显著性分析;表4同。
    下载: 导出CSV 
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    表  4  不同亲水胶体对油炸鸡肉块水分含量的影响(g/100 g)
    Table  4.  Effect of different hydrocolloids on the moisture content of fried chicken nuggets (g/100 g)
    亲水胶体添加量(%) 部位 卡拉胶 黄原胶 瓜尔豆胶 海藻酸钠 羧甲基纤维素
    0.0 外壳 27.16±1.39e 27.16±1.39f 27.16±1.39d 27.16±1.39e 27.16±1.39c
    肉块 60.48±0.34a 60.48±0.34c 60.48±0.34a 60.48±0.34c 60.48±0.34b
    0.2 外壳 30.81±1.88d 42.07±0.29d 33.91±1.37c 40.37±0.23b 38.90±1.50b
    肉块 53.53±0.82c 64.58±0.69a 53.70±1.09c 53.45±0.11e 63.33±0.68a
    0.4 外壳 35.05±0.54c 44.39±1.26c 39.78±1.50b 34.40±0.80d 42.22±1.75a
    肉块 56.84±0.16b 62.44±1.68b 60.97±1.42a 59.13±0.60d 57.19±1.74c
    0.6 外壳 37.52±0.42b 50.23±0.93a 47.32±2.39a 42.53±0.52a 43.15±1.73a
    肉块 53.12±0.23c 63.50±0.28ab 55.21±0.99bc 51.43±0.04f 59.97±1.58b
    0.8 外壳 38.53±0.50b 47.68±1.62b 37.11±0.14b 36.29±0.49c 41.55±0.27a
    肉块 56.36±1.81b 63.13±0.14ab 56.63±0.64b 62.08±0.08b 59.32±0.67b
    1.0 外壳 42.67±0.87a 38.52±0.29e 39.56±0.79b 42.47±1.02a 43.99±1.42a
    肉块 62.15±1.74a 59.40±1.70c 54.15±0.07c 63.33±0.14a 55.53±0.86c
    下载: 导出CSV 
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    从所有处理组中分别选取鸡肉块外壳水分含量最高组,按照外壳水分含量大小分别为:0.6%黄原胶组>0.6%瓜尔豆胶组>1.0%羧甲基纤维素组>0.6%海藻酸钠组>1.0%卡拉胶组。所有处理组中,0.2%黄原胶组肉块水分含量最高,显著高于对照组(P<0.05)。研究表明,相比其他亲水胶体,黄原胶分子中丙酮酸、β-D-丙酮酸、α-D-甘露糖组成的带负电荷侧链使其具有良好的持水性[25]。由表3表4可知,油脂含量较低的处理组,其水分含量普遍较高。因此,油脂渗透是油炸过程中炸油替代蒸发水的结果,水分蒸发较少,减少了油脂的渗透吸收,使油脂含量降低[18,26]

    通过研究5组不同浓度亲水多糖胶体对油炸鸡肉块裹糊率、油脂含量、水分含量影响,结果表明,在外裹糊中分别添加0.4%卡拉胶,0.2%黄原胶、1.0%瓜尔豆胶、1.0%海藻酸钠、1.0%羧甲基纤维素时,油炸鸡肉块油脂含量较低,后续将继续研究其对油炸鸡肉块油脂渗透影响。

    油炸食品因其酥脆可口、香气扑鼻等特点,广受消费者喜爱,在外裹糊中添加亲水胶体可能使其感官品质和质构发生良好变化[27]。由图1可知,与对照组比较,1.0%羧甲基纤维素组感官总分无显著变化(7.74±0.63)(P>0.05),但其余处理组感官总分均显著降低(P<0.05),说明添加羧甲基纤维素能有效增强外裹糊保护特性,减少水分和营养物质流失,产生良好美拉德反应,提高油炸鸡肉块感官特性[2829]。在口感评分中,与对照组比较,1.0%羧甲基纤维素组和1.0%瓜尔豆胶组口感无显著变化(P>0.05),但1%海藻酸钠组、0.4%卡拉胶组、0.2%黄原胶组口感显著降低(P<0.05),可能是由于添加海藻酸钠、卡拉胶和黄原胶后,其油炸鸡肉块外壳水分含量显著升高,外壳持水能力增强,酥脆度下降,进而影响口感[30]。与对照组比较,所有处理组组织状态评分无显著差异(P>0.05),但色泽评分显著提高(P<0.05)。所有处理组色泽与外壳水分含量显著升高相一致,外壳水分含量越高,光反射能力越强,油炸鸡肉块亮度越高,色泽越好[31]

    图  1  不同亲水胶体对油炸鸡肉块感官品质的影响
    Figure  1.  Effect of different hydrophilic colloids on the sensory quality of fried chicken nuggets

    由不同亲水胶体对油炸鸡肉块质构影响结果(表5)可知,与对照组比较,1.0%羧甲基纤维素组弹性与感官弹性显著增高(P<0.05)且高于其余处理组,可能是在此浓度下羧甲基纤维素与淀粉交联程度较好,改变了外裹糊凝胶结构,致使弹性及感官弹性提高[32]。与对照组比较,所有处理组胶粘性无显著变化(P>0.05)。1.0%瓜尔豆胶组硬度显著升高(P<0.05),可能是瓜尔豆胶可与面筋蛋白结合,增强了网络凝胶结构稳定性,导致硬度增加[3334]

    表  5  不同亲水胶体对油炸鸡肉块质构的影响
    Table  5.  Effect of different hydrophilic colloids on the texture of fried chicken nuggets
    组别 硬度(N) 弹性(mm) 感官弹性(%) 胶粘性(N)
    对照组 13.78±0.67bcd 4.69±0.14d 62.79±2.22b 5.22±0.82a
    0.4%卡拉胶 15.70±2.85bc 5.26±0.43c 60.82±1.31b 7.06±1.34a
    0.2%黄原胶 12.72±0.26cd 4.92±0.04cd 64.04±1.93b 4.35±0.36a
    1.0%瓜尔豆胶 18.89±1.05a 6.30±0.26b 64.18±2.80b 6.99±0.81a
    1.0%海藻酸钠 16.19±1.36ab 6.16±0.23b 78.08±0.90a 8.53±3.28a
    1.0%羧甲基纤维素 12.21±1.28d 7.65±0.45a 83.04±3.32a 4.94±1.41a
    注:不同字母表示同一种亲水胶体组有显著差异(P<0.05);相同字母表示无显著差异(P>0.05);表6同。
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    表面疏水指数(H0)大小与外壳中疏水性基团暴露程度有关,H0越大,蛋白质凝胶结构越稳定,抑制油脂渗透能力越强[18,35]。由图2A可知,与对照组比较,所有处理组H0均显著升高(P<0.05),其顺序分别为1.0%羧甲基纤维素组>0.2%黄原胶组>1.0%瓜尔豆胶组>1.0%海藻酸钠组>0.4%卡拉胶组,与所有处理组外壳水分含量显著升高趋势相一致。由图2B可知,与对照组λmax比较,所有处理组λmax均增大,其顺序由大到小分别为:1.0%羧甲基纤维素组>0.2%黄原胶组>1.0%瓜尔豆胶组>1.0%海藻酸钠组>0.4%卡拉胶组,与H0变化趋势相一致。与对照组λmax比较,除0.4%卡拉胶组外,所有处理组荧光强度均增大。所有处理组λmax增大,发生了红移,表明5种亲水胶体使得蛋白质变性展开,色氨酸暴露,蛋白质凝胶结构更稳定。结果表明,所有亲水胶体中,1.0%羧甲基纤维素和0.2%黄原胶结合水能力较强,蛋白质分子变性程度升高,内部疏水基团暴露增多,蛋白质凝胶结构更紧密,油脂渗透减少[29]

    图  2  不同亲水胶体对油炸鸡肉块外壳表面疏水指数(H0)和荧光强度的影响
    注:不同小写字母表示数据差异显著,P<0.05。
    Figure  2.  Effect of different hydrophilic colloids on the surface hydrophobicity index (H0) and fluorescence intensity of fried chicken nuggets

    巯基和二硫键的相互转化对蛋白质凝胶网状结构的形成至关重要,巯基含量越低,二硫键含量越高,蛋白质凝胶结构越稳定[3637]。由表6可知,所有处理组巯基含量均显著低于对照组(P<0.05),巯基含量高低为:0.4%卡拉胶组>1.0%海藻酸钠组>1.0%瓜尔豆胶组>0.2%黄原胶组>1.0%羧甲基纤维素组。其中,0.2%黄原胶组和1.0%羧甲基纤维素组巯基含量最低,且二硫键含量最高,表明0.2%黄原胶和1%羧甲基纤维素促进了蛋白质中巯基向二硫键转化,分别形成了羧甲基纤维素-面筋蛋白复合物、黄原胶-面筋蛋白复合物,稳定了面筋蛋白网络结构,增强了蛋白质结合水的能力[11,37],这与表面疏水性和荧光强度结果相一致。与对照组比较,添加5种亲水胶体均显著降低了油炸鸡肉块表面油脂含量(P<0.05),其含量大小分别为:0.4%卡拉胶组>1.0%瓜尔豆胶组>1.0%海藻酸钠组>0.2%黄原胶组>1.0%羧甲基纤维素组,结果表明1.0%羧甲基纤维素组鸡肉块表面油脂含量最低,油脂渗透较少。

    表  6  不同亲水胶体对油炸鸡肉块外壳巯基与二硫键含量的影响
    Table  6.  Effect of different hydrocolloids on the content of sulfhydryl and disulfide bonds in the shell of fried chicken nuggets
    组别 巯基含量
    (mmol/g)
    二硫键含量
    (mmol/g)
    表面油脂含量
    (%)
    对照组 1.98±0.01a 0.80±0.22e 4.00±0.17a
    0.4%卡拉胶 1.45±0.02b 2.13±0.11d 3.09±0.01b
    0.2%黄原胶 1.12±0.00d 5.21±0.34a 2.17±0.19de
    1.0%瓜尔豆胶 1.29±0.02c 3.92±0.31b 2.85±0.31bc
    1.0%海藻酸钠 1.33±0.02c 3.18±0.07c 2.55±0.07cd
    1.0%羧甲基纤维素 0.98±0.03e 5.26±0.17a 1.76±0.25e
    下载: 导出CSV 
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    油炸过程中,肉制品水分蒸发和传递易导致外壳孔隙增大而吸油,本研究将苏丹红溶于炸油中炸制鸡肉块,用于标记鸡肉块油脂渗透过程[38]。由图3可以看出,处理组油炸鸡肉块红色部分略少于对照组,且气孔较小,结构较为紧密,油脂渗透率较低。1.0%羧甲基纤维素组染色最浅,油脂渗入部分最窄,这可能是由于羧甲基纤维素作用于外裹糊,使其形成特殊凝胶结构,起到保水的作用,从而抑制油炸过程中的油脂渗透[39],这与1.0%羧甲基纤维素组外壳油脂含量与表面油脂结果相一致。0.2%黄原胶组气孔均匀,染色范围较1.0%羧甲基纤维素组大。1.0%海藻酸钠组裹糊率较高,壳层厚实,染色程度由外到内逐步降低。1.0%瓜尔豆胶组裹糊率最高,壳层较厚,气孔均匀紧密,染色由深变浅。0.4%卡拉胶组鸡肉块油脂主要分布在外壳层,较对照组红色变浅。

    图  3  不同亲水胶体组油炸鸡肉块横截面苏丹红染色图(4×)
    注:a:对照组;b:1.0%羧甲基纤维素组;c:0.2%黄原胶组;d:1.0%海藻酸钠组;e:1.0%瓜尔豆胶组;f:0.4%卡拉胶组,图中箭头指向方向为鸡肉块外壳到内部肉块。
    Figure  3.  Sudan red staining of cross-section of fried chicken nuggets with different hydrocolloid groups added (4×)

    以油炸鸡肉块外壳油脂含量为主要评价指标,获得每个亲水胶体的最佳浓度,再比较各组的感官品质、质构、H0、荧光强度、巯基与二硫键含量等指标。结果发现,鸡肉块外壳油脂含量大小分别为对照组>0.4%卡拉胶组>0.2%黄原胶组>1.0%海藻酸钠组>1.0%瓜尔豆胶组>1.0%羧甲基纤维素组。1.0%羧甲基纤维素组鸡肉块外壳油脂含量降低率最高为75.81%,感官评分最高,质构特性良好。所有组H0与荧光强度发射波长的λmax变化趋势一致,由大到小分别为:1.0%羧甲基纤维素组>0.2%黄原胶组>1.0%瓜尔豆胶组>1.0%海藻酸钠组>0.4%卡拉胶组,表明1.0%羧甲基纤维素组和0.2%黄原胶组蛋白质凝胶结构更稳定,油脂渗透较少。相比其他处理组,1.0%羧甲基纤维素组与0.2%黄原胶组二硫键含量更高,巯基含量更低,表面油脂含量最低,苏丹红染色范围最小,降低油脂效果最好,可应用于低脂美味油炸鸡肉块相关领域。

  • 图  1   不同亲水胶体对油炸鸡肉块感官品质的影响

    Figure  1.   Effect of different hydrophilic colloids on the sensory quality of fried chicken nuggets

    图  2   不同亲水胶体对油炸鸡肉块外壳表面疏水指数(H0)和荧光强度的影响

    注:不同小写字母表示数据差异显著,P<0.05。

    Figure  2.   Effect of different hydrophilic colloids on the surface hydrophobicity index (H0) and fluorescence intensity of fried chicken nuggets

    图  3   不同亲水胶体组油炸鸡肉块横截面苏丹红染色图(4×)

    注:a:对照组;b:1.0%羧甲基纤维素组;c:0.2%黄原胶组;d:1.0%海藻酸钠组;e:1.0%瓜尔豆胶组;f:0.4%卡拉胶组,图中箭头指向方向为鸡肉块外壳到内部肉块。

    Figure  3.   Sudan red staining of cross-section of fried chicken nuggets with different hydrocolloid groups added (4×)

    表  1   感官评定标准

    Table  1   Sensory score standard

    分值色泽气味组织状态口感
    8~10颜色金黄油炸香味浓郁,肉香味四溢裹糊层形状规则,肉质断面密实,
    无或仅有较少气孔
    裹糊层酥脆,硬度适中,鸡肉鲜嫩多汁
    5~7颜色暗黄或浅黄有油炸香气,肉香味浅淡裹糊层形状较规则,肉质断面基本紧实,
    有少量气孔
    裹糊层较酥脆,硬度偏硬或较软,
    内部基本鲜嫩
    0~4颜色暗黄、焦黑或浅黄略白有异味,几乎没有油炸香及肉香裹糊层形状不规则,肉质断面松散,
    气孔较多
    裹糊层较硬或过软,肉质鲜嫩度较差
    下载: 导出CSV

    表  2   不同亲水胶体对鸡肉块裹糊率的影响(%)

    Table  2   Effect of different hydrophilic colloids on the breading rate of chicken nuggets (%)

    亲水胶体添加量(%)卡拉胶黄原胶瓜尔豆胶海藻酸钠羧甲基纤维素
    0.031.39±1.26a31.39±1.26c31.39±1.26c31.39±1.26b31.39±1.26b
    0.225.23±0.90d32.32±1.05c28.74±0.52d26.50±0.83d25.19±0.66d
    0.428.31±0.92bc32.68±2.42bc29.93±1.02cd28.83±0.31c23.81±0.49e
    0.627.24±0.37c40.53±1.45a34.26±0.95b31.48±0.39b27.26±0.05c
    0.829.92±0.53ab35.28±1.02b38.92±0.37a30.95±0.36b33.45±0.35a
    1.030.77±1.23a35.31±1.03b38.08±0.52a36.21±0.99a32.84±0.27a
    注:不同字母表示同一种亲水胶体组有显著差异(P<0.05);相同字母表示无显著差异(P>0.05)。
    下载: 导出CSV

    表  3   不同亲水胶体对油炸鸡肉块油脂含量的影响(g/100 g)

    Table  3   Effect of different hydrocolloids on the oil content of fried chicken nuggets (g/100 g)

    亲水胶体添加量(%) 部位 卡拉胶 黄原胶 瓜尔豆胶 海藻酸钠 羧甲基纤维素
    0.0 外壳 24.43±0.47b 24.43±0.47c 24.43±0.47c 24.43±0.47a 24.43±0.47c
    肉块 3.63±1.90c 3.63±1.90b 3.63±1.90c 3.63±1.90cd 3.63±1.90c
    0.2 外壳 18.00±0.42e 15.36±0.41f 33.32±0.75b 18.99±0.89b 31.47±1.11a
    肉块 1.37±0.29d 3.14±0.63b 8.90±0.41b 10.39±1.03a 12.95±0.40a
    0.4 外壳 15.56±0.46f 17.23±0.41e 37.37±0.75a 16.04±0.69d 30.84±0.81a
    肉块 0.80±0.58d 3.93±0.86b 11.26±0.89a 5.28±0.37c 10.65±0.64b
    0.6 外壳 26.48±0.56a 27.30±0.69a 20.19±0.77d 19.08±0.72b 28.59±0.70b
    肉块 9.08±0.31b 7.73±0.75a 11.43±1.37a 8.38±0.64b 10.75±0.47b
    0.8 外壳 22.34±0.43c 20.50±0.48d 16.98±0.97e 17.24±0.39c 11.11±0.59d
    肉块 10.72±0.62a 8.96±0.74a 3.20±0.24c 10.46±0.94a 1.12±0.78d
    1.0 外壳 21.42±0.41d 25.44±0.65b 8.66±1.15f 11.29±0.55e 5.91±0.68e
    肉块 8.73±0.68b 7.28±0.63a 3.73±0.48c 2.94±0.84d 1.88±0.43d
    注:不同字母表示同一种亲水胶体组有显著差异(P<0.05),相同字母表示无显著差异(P>0.05),鸡肉块外壳与肉块分别进行显著性分析;表4同。
    下载: 导出CSV

    表  4   不同亲水胶体对油炸鸡肉块水分含量的影响(g/100 g)

    Table  4   Effect of different hydrocolloids on the moisture content of fried chicken nuggets (g/100 g)

    亲水胶体添加量(%) 部位 卡拉胶 黄原胶 瓜尔豆胶 海藻酸钠 羧甲基纤维素
    0.0 外壳 27.16±1.39e 27.16±1.39f 27.16±1.39d 27.16±1.39e 27.16±1.39c
    肉块 60.48±0.34a 60.48±0.34c 60.48±0.34a 60.48±0.34c 60.48±0.34b
    0.2 外壳 30.81±1.88d 42.07±0.29d 33.91±1.37c 40.37±0.23b 38.90±1.50b
    肉块 53.53±0.82c 64.58±0.69a 53.70±1.09c 53.45±0.11e 63.33±0.68a
    0.4 外壳 35.05±0.54c 44.39±1.26c 39.78±1.50b 34.40±0.80d 42.22±1.75a
    肉块 56.84±0.16b 62.44±1.68b 60.97±1.42a 59.13±0.60d 57.19±1.74c
    0.6 外壳 37.52±0.42b 50.23±0.93a 47.32±2.39a 42.53±0.52a 43.15±1.73a
    肉块 53.12±0.23c 63.50±0.28ab 55.21±0.99bc 51.43±0.04f 59.97±1.58b
    0.8 外壳 38.53±0.50b 47.68±1.62b 37.11±0.14b 36.29±0.49c 41.55±0.27a
    肉块 56.36±1.81b 63.13±0.14ab 56.63±0.64b 62.08±0.08b 59.32±0.67b
    1.0 外壳 42.67±0.87a 38.52±0.29e 39.56±0.79b 42.47±1.02a 43.99±1.42a
    肉块 62.15±1.74a 59.40±1.70c 54.15±0.07c 63.33±0.14a 55.53±0.86c
    下载: 导出CSV

    表  5   不同亲水胶体对油炸鸡肉块质构的影响

    Table  5   Effect of different hydrophilic colloids on the texture of fried chicken nuggets

    组别 硬度(N) 弹性(mm) 感官弹性(%) 胶粘性(N)
    对照组 13.78±0.67bcd 4.69±0.14d 62.79±2.22b 5.22±0.82a
    0.4%卡拉胶 15.70±2.85bc 5.26±0.43c 60.82±1.31b 7.06±1.34a
    0.2%黄原胶 12.72±0.26cd 4.92±0.04cd 64.04±1.93b 4.35±0.36a
    1.0%瓜尔豆胶 18.89±1.05a 6.30±0.26b 64.18±2.80b 6.99±0.81a
    1.0%海藻酸钠 16.19±1.36ab 6.16±0.23b 78.08±0.90a 8.53±3.28a
    1.0%羧甲基纤维素 12.21±1.28d 7.65±0.45a 83.04±3.32a 4.94±1.41a
    注:不同字母表示同一种亲水胶体组有显著差异(P<0.05);相同字母表示无显著差异(P>0.05);表6同。
    下载: 导出CSV

    表  6   不同亲水胶体对油炸鸡肉块外壳巯基与二硫键含量的影响

    Table  6   Effect of different hydrocolloids on the content of sulfhydryl and disulfide bonds in the shell of fried chicken nuggets

    组别 巯基含量
    (mmol/g)
    二硫键含量
    (mmol/g)
    表面油脂含量
    (%)
    对照组 1.98±0.01a 0.80±0.22e 4.00±0.17a
    0.4%卡拉胶 1.45±0.02b 2.13±0.11d 3.09±0.01b
    0.2%黄原胶 1.12±0.00d 5.21±0.34a 2.17±0.19de
    1.0%瓜尔豆胶 1.29±0.02c 3.92±0.31b 2.85±0.31bc
    1.0%海藻酸钠 1.33±0.02c 3.18±0.07c 2.55±0.07cd
    1.0%羧甲基纤维素 0.98±0.03e 5.26±0.17a 1.76±0.25e
    下载: 导出CSV
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  • 期刊类型引用(1)

    1. 吕妮雅,张燕爽,韩桂梅,范金石. 天然生物质材料的制备、性质与应用(Ⅹ)——高黏稳定的水溶性微生物多糖:黄原胶. 日用化学工业(中英文). 2024(10): 1172-1180 . 百度学术

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  • 收稿日期:  2024-03-10
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