Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber

文献类型： 外文期刊

第一作者： Zeng, Heng

作者： Zeng, Heng;Chen, Jiwang;Zhai, Jinling;Wang, Haibin;Xia, Wenshui;Chen, Jiwang;Wang, Haibin;Xiong, Youling L.;Xia, Wenshui;Xiong, Youling L.

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关键词： Battered and breaded fish balls;Bamboo shoot dietary fiber;Deep-fat frying;Fat absorption;Low-fat fried foods

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

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收录情况： SCI

摘要： The reduction of fat absorption during deep-fat frying of battered and breaded fish balls (BBFBs) was investigated using bamboo shoot dietary fiber (BSDF). BBFBs were prepared with 0-10% BSDF treatments, fried at 170 degrees C (50 s) followed by 190 degrees C (10 s), then evaluated for fat absorption, textural characteristics, and other quality parameters. The addition of 6% BSDF in the batter improved sensory quality of fried BBFBs (higher brightness and a golden-yellow crust); fat content of the crust and the core of fried BBFBs decreased from 25.5% and 2.4% to 17.7% and 1.3%, respectively. Hardness and chewiness of the crust and the core of fried BBFBs were also improved after adding BSDF to the batter. Microscopic analysis revealed more a compact crust structure and smaller pores inside the core that were more uniformly distributed when compared to fried BBFBs without BSDF. Moreover, of all the treatments, the addition of 6% BSDF produced the lowest oil penetration into fried BBFBs. These findings proved that BSDF added to the batter can significantly reduce fat absorption allowing low-fat fried BBFBs production. (C) 2016 Elsevier Ltd. All rights reserved.

分类号： TS2

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