Effects Of Anionic And Neutral Polysaccharides On Quality Of Prepared Chicken Cutlets

Fried prepared meat products,are welcomed by consumers because of its unique flavor and convenience.But such products with high oil content,which can induce cardiovascular and cerebrovascular diseases,are contradicted to healthy lifestyle of low-fat diet.Adding polysaccharides can effectively reduce the oil content of fried products.In this study,two kinds of anionic polysaccharides(xanthan gum XG and sodium alginate SA)and two kinds of neutral polysaccharides(hydroxypropyl methylcellulose HPMC and konjac gum KGM)were added to the batter,respectivly.After two times of frying,the effects and the influence mechanism of these polysaccharides on the water content,oil content,color,crispness and sensory quality of prepared chicken cutlets were investigated so as to provide theoretical guidance for the development of low-fat fried meat products.The results showed as follows:(1)The addition of two kinds of anionic polysaccharides and two kinds of neutral polysaccharides can significantly increase the water content and crispness of pre-fried chicken cutlets,reduce oil content(P <0.05),improve product brightness,and increase the ability to resist temperature fluctuations as well.Compared with neutral polysaccharides,chicken cutlets added with two kinds of anionic polysaccharide group showed a lower oil content,and the 0.5% anion XG group had the lowest oil content after pre-frying.(2)The addition of two kinds of anionic polysaccharides and two kinds of neutral polysaccharides can improve the viscosity of the batter,increase the pickup values(P <0.05)and form a smooth surface with few holes,thereby increasing the water content and reducing the oil content of pre-fried chicken cutlets.(3)Compared with neutral polysaccharides,anionic polysaccharides have stronger water binding capacity,which can delay the pasting process and increase the peak pasting temperature Tp1 and Tp2 of batter,thus showing a better oil reduction effect.(4)The addition of two kinds of anionic polysaccharides and two kinds of neutral polysaccharides can significantly increase the water content of the second-fried prepared chicken cutlets,reduce the oil content of the crust(P <0.05),increase the crispness,give the product a crispy taste,and improve the brightness of the prepared chicken.Moreover,there is no significant adverse effect on sensory quality,such as flavor and juiciness.And the comprehensive effect of 0.5% XG group is better.(5)The quality change of the second fried prepared chicken cutlets was highly consistent with that of the pre-fried chicken cutlets in varying with XG concentration.By detecting the quality of the pre-fried prepared chicken cutlets with XG,the change of the end product quality could be predicted.