南极磷虾分离蛋白对降低预油炸裹面鳕鱼含油量的影响-经济学家.PDF

100 2013, Vol.34, No.11 食品科学 ※基础研究 南极磷虾分离蛋白对降低预油炸裹面鳕鱼 含油量的影响 * 韩晓银，张莉莉，张金昂，薛  勇 ，薛长湖 (中国海洋大学食品科学与工程学院，山东 青岛 266003) 摘  要：探讨2种南极磷虾分离蛋白、分离蛋白添加方式、预处理方式、油炸时间和油炸温度对油炸裹面鳕鱼含油 量的影响。研究表明：2种南极磷虾分离蛋白与对照组相比均可显著降低预油炸裹面鳕鱼含油量(P ＜0.05) ，其中南 极磷虾肌肉分离蛋白(肌肉蛋白) 的效果高于全南极磷虾分离蛋白(全蛋白) ；2种南极磷虾分离蛋白在最外层添加， 600W微波加热预处理，90～105s油炸时间，180 ℃油炸温度对其含油量的降低效果最为显著。 关键词：南极磷虾分离蛋白；预油炸；裹面鳕鱼；含油量 Effect of Proteins Isolated from Antarctic Krill on the Reduction of Oil Content in Pre-fried Coated Cod * HAN Xiao-yin ，ZHANG Li-li ，ZHANG Jin-ang，XUE Yong ，XUE Chang-hu (College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China) Abstract ：The effects of two different proteins isolated from Antarctic krill (muscles and the whole body), addition modes, pre-heating treatments, and different durations of frying at different temperatures on the oil content of pre-fried coated cod were studied. This study indicated that both proteins resulted in a significant reduction in the oil content of pre-fried coated cod (P ＜0.05), and muscle protein isolate had a better efficacy than whole-body protein isolate. The lowest oil content of pre- fried coated cod was obtained by treatment of the outermost layer of coated cod with an aqueous solution of one of the protein isolates before pre-treatment with 600 W microwave heating and frying at 180 ℃for 90 to 105 s. Key words ：protein isolated from Antarctic krill ；pre-frying ；coated cod ；oil content 中图分类号：TS254.4 文献标志码：A 文章编号：1002-6630(2013)11-0100-04 doi:10.7506/spkx 1002-6630-20 1311022 油炸食品因具有较长的货架期和较高的营养价值