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Study On The Methods Of Reducing Oil Content And Their Effects On The Quality Of Fried Pork Balls

Posted on:2015-05-16Degree:MasterType:Thesis
Country:ChinaCandidate:M W YinFull Text:PDF
GTID:2311330512472308Subject:Animal Nutrition and Feed Science
Abstract/Summary:PDF Full Text Request
Frying is known as one of the oldest food cooking processes dating back as ealy as sixtheen centuries B.C.Fried food induces several changes in both physical and chemical properties of the different components,including water vaporization,starch gelatinization,protein denaturation and crust formation.Frying is a cooking method that enhance the flavour,texture and appearance of food poducts,appreciated everywhere.Fried food normally absorbs great amounts of oil durying cooking.Some fried products may contain fat up to 50%of the total weight,mostly of these lipids were not in the food before frying.In fact high oil content associated with many different diets products is indicated to be one of the most significant cause of high blood cholesterol level and pressure,and as a consequence of increased incidence of both obesity and coronary heat diseases.To this aim,health authorities advise of the desirability to decrease the proportion of fat in the average diet,and to develop food products containing low fat content.The paper studied the effects of pretreatment and edible coating on the quality of fried pork balls.1.Effects of pretreatment techniques on the quality of fried pork balls.The paper studied the effects of three different pretreatment techniques:boil cooking,steam cooking and microwave cooking on quality of fried pork balls.The results showed that in comparison to the control,different pretreatment techniques had no significant effect on the yield of the products.Pretreatment of boil cooking could increase L*value,reduce a*and b*value of fried pork balls(P<0.05),while pretreatment of microwave cooking could increase a*value,reduce L*and b*value(P<0.05).Pretreatment of steam cooking had no significant effect on the color of fried pork balls.Different pretreatment techniques had no significant effect on the springiness and cohesiveness of fried pork balls,reduce hardness,chewiness and resilience of fried pork balls(P<0.05).Pretreatment of microwave cooking could reduce moisture content and oil content of fried pork balls(P<0.05),while pretreatment of boil cooking could increase moisture content and oil content of fried pork balls(P<0.05).Pretreatment of steam cooking had no significant effect on moisture content and oil content of fried pork balls.Pretreatment techniques had no significant effect on the sensory acceptability of fried pork balls,except boil cooking.2.Effects of edible coatings on the quality of fried pork balls.The paper studied the effects of edible coatings formulated by different concentration of soy protein isolate(SPI),carboxymethylcellulose sodium(CMC-Na)and sodium alginate(SA)on quality of fried pork balls,including moisture content,oil content,color and texture.The results showed that in comparison to the control,all kinds of edible coatings were able to significantly increase the moisture content(P<0.05),1.0%SA obtained the best effect of retaining moisture content,moisture retention up to 3.51%.2.0%SPI,0.5%CMC-Na,1.0%SA and 1.5%SA were able to significantly reduce in oil content(P<0.05).Oil uptake reduction was 9.2%when added 1.0%SA.Although different concentration of three edible coating agents had little influence on color and texture,all samples were accepted by consumer.3.Effects of blend coatings on moisture content and oil content of fried pork balls.The paper studied the effects of blend coatings solution by 4.0%SPI,0.5%CMC-Na and 1%SA on moisture content and oil content of fried pork balls.The results showed that in comparison to the control,all kinds of edible coatings were able to significantly increase the moisture content(P<0.05),and reduce in oil content(P<0.05).The CMC-Na:SA=1:1,CMC-Na:SPI=1:1,SA:SPI=1:1 and SA:SPI=2:1 blend coating,which showed moisture retention 3.03%,3.35%,3.29%and 3.90%;oil uptake inhibition rate 8.91%,10.80%,8.52%and 12.03%,enhanced moisture retention and oil uptake inhibition compared to pure CMC,SPI and SA edible coating.Polysaccharide/SPI blend coating wre more effective than polysaccharide/polysaccharide blend coating.
Keywords/Search Tags:fried pork ball, pretreatment technique, edible coating, blend coating, oil content, moisture content
PDF Full Text Request
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