Volume 21 Issue 2
Apr.  2025
Turn off MathJax
Article Contents
Abstract
References
Related Articles
YUN Wanli, HAO Shuxian, XIANG Huan, CHEN Chuxin, HUANG Hui, WEI YA, CEN Jianwei, ZHAO Yongqiang, WANG Di. Effects of flour types on quality for fried tilapia meat coated with batter[J]. South China Fisheries Science, 2025, 21(2): 174-181. DOI: 10.12131/20240230
Citation: YUN Wanli, HAO Shuxian, XIANG Huan, CHEN Chuxin, HUANG Hui, WEI YA, CEN Jianwei, ZHAO Yongqiang, WANG Di. Effects of flour types on quality for fried tilapia meat coated with batter[J]. South China Fisheries Science, 2025, 21(2): 174-181. DOI: 10.12131/20240230
shu

Effects of flour types on quality for fried tilapia meat coated with batter

  • 1 .

    College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

  • 2 .

    South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing, Guangzhou 510300, China

  • 3 .

    Sanya Tropical Fisheries Research Institute, Sanya 572018, China

More Information
  • Received Date: September 27, 2024
  • Revised Date: December 03, 2024
  • Accepted Date: January 20, 2025
  • Available Online: January 23, 2025
    Graphical Abstract
    • Abstract

  • Flour types are crucial to the quality of deep fried tilapia meat coated with batter. We used different gluten flour bases as the main raw materials to prepare coated batter so as to analyze the physical properties, coating ability, sensory, texture, color, and oil penetration of the fish meat coated with batter after frying. The results show that flour coating batter with high and medium gluten had higher viscosity, endowing the batter with strong coating ability and high swelling rate, as well as sensory of well-stacked and excellent chewiness. The stress-strain curve proves that there were 22 obvious fracture peaks during the compression process for medium gluten powder group. After the first fracture peak, the stress value showed a zigzag shaped upward. Sudan red dyeing experiment shows that the batter layer had a uniform structure for medium gluten powder group, which effectively inhibited the evaporation of water in meat and the penetration of oil. The results indicate that medium gluten flour's brittleness effectively suppresses the evaporation of water and the penetration of oil, and helps in oil control to a certain extent, while high gluten flour endows the product with obvious hardness characteristics.

    • FullText(HTML)
    • References (41)
  • [1]
    袁圆玥, 岑剑伟, 李来好, 等. 二氧化碳麻醉对罗非鱼生理及品质的影响[J]. 南方水产科学, 2022, 18(4): 147-155. doi: 10.12131/20210276
    [2]
    吴青青, 黄卉, 郝淑贤, 等. 挂浆对罗非鱼片预制菜品质提升及蛋白质稳定性的影响[J]. 南方水产科学, 2024, 20(4): 11-23. doi: 10.12131/20240100
    [3]
    CUI Q, LI L H, HUANG H, et al. Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution[J]. Food Res Int, 2024, 187: 114456. doi: 10.1016/j.foodres.2024.114456
    [4]
    崔巧燕, 李来好, 陈天玉, 等. 植物乳植杆菌通过抑制蛋白水解改善罗非鱼发酵鱼糜凝胶强度[J]. 南方水产科学, 2024, 20(4): 1-10. doi: 10.12131/20240060
    [5]
    BHUIYAN M H R, NGADI M. Post-fry oil distribution in batter coated fried foods[J]. LWT, 2024, 194: 115819. doi: 10.1016/j.lwt.2024.115819
    [6]
    KUREK M, ŠČETAR M, GALIĆ K. Edible coatings minimize fat uptake in deep fat fried products: a review[J]. Food Hydrocolloids, 2017, 71: 225-235. doi: 10.1016/j.foodhyd.2017.05.006
    [7]
    黄峻榕, 李艳芳, 蒲华寅, 等. 质构仪在淀粉及淀粉基食品品质研究中应用的研究进展[J]. 食品工业科技, 2017, 38(4): 390-395.
    [8]
    RAHIMI J, NGADI M O. Surface ruptures of fried batters as influenced by batter formulations[J]. J Food Eng, 2015, 152: 50-56. doi: 10.1016/j.jfoodeng.2014.12.002
    [9]
    ZHUANG X, HAN M, KANG Z L, et al. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure[J]. Meat Sci, 2016, 113: 107-115. doi: 10.1016/j.meatsci.2015.11.007
    [10]
    姬恒慧, 陈季旺, 翟嘉豪, 等. 深度油炸过程煎炸油的氧化及其对油炸外裹糊鱼块品质的影响[J]. 食品安全质量检测学报, 2023, 14(4): 97-104. doi: 10.3969/j.issn.2095-0381.2023.4.spaqzljcjs202304013
    [11]
    林楠, 李珉梦, 王新慧, 等. 玉木耳多糖发酵酸奶的研制及工艺优化[J]. 食品工业科技, 2024, 45(20): 177-186
    [12]
    马雯雯, 李春花, 张建新, 等. 油炸食品在贮藏过程中水分和脆性变化研究[J]. 农产品加工, 2017, 23(10): 11-14, 36.
    [13]
    张立彦, 芮汉明, 李作为, 等. 食盐对淀粉物料微波膨化的影响研究[J]. 粮食与饲料工业, 2001, 19(12): 42-44. doi: 10.3969/j.issn.1003-6202.2001.12.019
    [14]
    纪蕾, 刘天红, 王颖, 等. 南美白对虾膨化虾片的配方优化[J]. 食品与发酵科技, 2023, 59(4): 92-99.
    [15]
    潘薇娜. 微波对冷冻预油炸面拖食品脆性影响的研究[D]. 无锡: 江南大学, 2005: 19-25.
    [16]
    JIN W G, PEI J J, CHEN X H, et al. Influence of frying methods on quality characteristics and volatile flavor compounds of giant salamander (Andrias davidianus) meatballs[J]. J Food Quality, 2021(1): 8450072.
    [17]
    冯佳奇, 陈季旺, 廖鄂, 等. 膳食纤维对外裹糊特性及油炸外裹糊鲢鱼鱼糜块油脂渗透的影响[J]. 食品科学, 2023, 44(16): 34-41. doi: 10.7506/spkx1002-6630-20221006-040
    [18]
    BHUIYAN M H R, NGADI M O. Impact of batter solid-water ratio and frying time on meat-analog based coated fried food[J]. LWT, 2024, 191: 115647. doi: 10.1016/j.lwt.2023.115647
    [19]
    丰琴, 王建国. 浅议《小麦粉》国家标准的修订[J]. 中国粮油学报, 2006, 21(3): 221-224. doi: 10.3321/j.issn:1003-0174.2006.03.049
    [20]
    MARKGREN J, RASHEED F, HEDENQVIST M S, et al. Clustering and cross-linking of the wheat storage protein α-gliadin: a combined experimental and theoretical approach[J]. Int J Biol Macromol, 2022, 211: 592-615. doi: 10.1016/j.ijbiomac.2022.05.032
    [21]
    GOESAERT H, BRIJS K, VERAVERBEKE W S, et al. Wheat flour constituents: how they impact bread quality, and how to impact their functionality[J]. Trends Food Sci Tech, 2005, 16(1): 12-30.
    [22]
    KOROMPOKIS K, DELCOUR J A. Components of wheat and their modifications for modulating starch digestion: evidence from in vitro and in vivo studies[J]. J Cereal Sci, 2023, 113: 103743. doi: 10.1016/j.jcs.2023.103743
    [23]
    潘广坤. 面包虾真空油炸技术研究[D]. 湛江: 广东海洋大学, 2014: 12-15.
    [24]
    董行, 吉宏武, 许佳音, 等. 芒果粉对真空油炸面包虾裹浆特性及其品质的影[J]. 广东海洋大学学报, 2021, 41(1): 81-89. doi: 10.3969/j.issn.1673-9159.2021.01.011
    [25]
    贾诗, 陈季旺, 崔璐璐, 等. 大豆渣纤维对油炸外裹糊鱼块油脂含量及品质的影响[J]. 武汉轻工大学学报, 2021, 40(1): 36-46. doi: 10.3969/j.issn.2095-7386.2021.01.005
    [26]
    肖正, 莫舒欣, 雷长梅, 等. 酶制剂与酵母复合膨松剂在油条制作中的应用[J]. 现代食品科技, 2022, 38(7): 55-62.
    [27]
    解丹, 陈季旺, 曾恒, 等. 亲水胶体对油炸外裹糊鱼块油脂含量及品质的影响[J]. 食品科学, 2016, 37(23): 45-50. doi: 10.7506/spkx1002-6630-201623008
    [28]
    BHUIYAN M H R, NGADI M. Application of batter coating for modulating oil, texture and structure of fried foods: a review[J]. Food Chem, 2024, 453: 139655. doi: 10.1016/j.foodchem.2024.139655
    [29]
    程学勋, 林洁文, 黄敏, 等. 质构仪及其在食品研究中的应用简介[J]. 广东化工, 2012, 39(9): 164-165. doi: 10.3969/j.issn.1007-1865.2012.09.088
    [30]
    van KOERTEN K N, SCHUTYSER M A I, SOMSEN D, et al. Crust morphology and crispness development during deep-fat frying of potato[J]. Food Res Int, 2015, 78: 336-342. doi: 10.1016/j.foodres.2015.09.022
    [31]
    李春红, 潘家荣, 张波. 物性测试仪对休闲食品酥脆性的测量[J]. 现代科学仪器, 2008, 25(6): 59-62.
    [32]
    张嗣伟, 吕健, 白岚莎, 等. 多维度表征渗透脱水组合干燥桃脆片的质构特性[J]. 中国食品学报, 2023, 23(9): 266-275.
    [33]
    PAULA A M, CONTI-SILVA A C. Texture profile and correlation between sensory and instrumental analyses on extruded snacks[J]. J Food Eng, 2014, 121: 9-14. doi: 10.1016/j.jfoodeng.2013.08.007
    [34]
    SANAHUJA S, FÉDOU M, BRIESEN H. Classification of puffed snacks freshness based on crispiness-related mechanical and acoustical properties[J]. J Food Eng, 2018, 226: 53-64. doi: 10.1016/j.jfoodeng.2017.12.013
    [35]
    史亚萍. 高鱼糜含量鲢鱼膨化脆片的制备工艺研究[D]. 无锡: 江南大学, 2013: 17-25.
    [36]
    JANSSEN F, WOUTERS A G B, PAREYT B, et al. Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making[J]. Food Res Int, 2018, 112: 299-311. doi: 10.1016/j.foodres.2018.06.038
    [37]
    董雪萌, 冯心雨, 冼东妮, 等. 响应面法优化真空油炸-压差膨化联合生产藕脆片工艺[J]. 美食研究, 2021, 38(1): 63-67. doi: 10.3969/j.issn.1009-4717.2021.01.009
    [38]
    张令文, 王雪菲, 琚星, 等. 麦谷蛋白/麦醇溶蛋白对挂糊油炸猪肉片外壳食用品质的影响[J]. 食品工业科技, 2020, 41(9): 14-19.
    [39]
    CHEN T Y, LI C S, HUANG H, et al. Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia [J]. Food Chem, 2024, 460(Pt 2): 140636.
    [40]
    舒静, 陈季旺, 翟金玲, 等. 预干燥对油炸外裹糊鱼块油脂渗透和质构特性的影响[J]. 食品科学, 2024, 45(10): 1-11. doi: 10.7506/spkx1002-6630-20231231-270
    [41]
    翟金玲, 陈季旺, 肖佳妍, 等. 玉米淀粉对油炸外裹糊鱼块品质的影响[J]. 食品科学, 2015, 36(21): 20-25. doi: 10.7506/spkx1002-6630-201521005
    • Related Articles

  • Related Articles

    [1]CHEN Feng, LI Guanglüe, CHEN Yanyun, WU Xueping, ZHU Jiajie. Analysis of nutritional composition and quality of muscles in Hemibagrus guttatus, H. macropterus and H. pluriradiatus[J]. South China Fisheries Science. DOI: 10.12131/20240277
    [2]ZHOU Shengjie, YANG Rui, YU Gang, MA Zhenhua, MENG Xiangjun. Muscle composition determination and nutrition evaluation of three tuna species near Meiji Reef[J]. South China Fisheries Science, 2021, 17(2): 51-59. DOI: 10.12131/20200229
    [3]SHEN Yingying, WU Yanyan, LI Laihao, DENG Shanggui. Nutritional components and safety evaluation of fermented mandarin fish[J]. South China Fisheries Science, 2020, 16(3): 103-112. DOI: 10.12131/2090247
    [4]TONG Ling, JIN Yi, XU Kunhua, DAI Zhiyuan. Analysis of nutritional components in back muscle of skipjacks[J]. South China Fisheries Science, 2014, 10(5): 51-59. DOI: 10.3969/j.issn.2095-0780.2014.05.008
    [5]LI Haifeng, CHI Changfeng, WU Changwen. Evaluation of nutritional composition in white egg membrane from cultured Sepiella maindroni[J]. South China Fisheries Science, 2014, 10(3): 86-91. DOI: 10.3969/j.issn.2095-0780.2014.03.013
    [6]HUANG Yanqing, GONG Yangyang, LU Jianxue, HUANG Hongliang, GAO Lujiao. Evaluation of nutritional quality of Antarctic krill meal by different processing methods[J]. South China Fisheries Science, 2013, 9(6): 58-65. DOI: 10.3969/j.issn.2095-0780.2013.06.010
    [7]LIU Banghui, WANG Guangjun, YU Ermeng, XIE Jun, YU Deguang, ANG Haiying, GONG Wangbao. Comparison and evaluation of nutrition composition in muscle of grass carp Ctenopharyngodon idellus fed with broad bean and common compound feed[J]. South China Fisheries Science, 2011, 7(6): 58-65. DOI: 10.3969/j.issn.2095-0780.2011.06.010
    [8]WANG Yin, LIU Shuji, SU Yongchang, HUANG Yu, WU Chengye. Morphological analysis and nutrition evaluation of Paphia undulate[J]. South China Fisheries Science, 2011, 7(6): 19-25. DOI: 10.3969/j.issn.2095-0780.2011.06.004
    [9]LI Guo-zhi, LU Shao-xiong, YAN Da-wei, ZHAO Gui-ying, LI Ming-li. Analysis of biochemical components in muscle and nutritional evaluation of Schizothorax yunnanensis[J]. South China Fisheries Science, 2009, 5(2): 56-62. DOI: 10.3969/j.issn.1673-2227.2009.02.010
    [10]LI Zufu, FU Qianqian, ZHANG Yishun. An analysis of the nutritive composition and the contents of amino acids in muscle of Epinephelus lanceol[J]. South China Fisheries Science, 2008, 4(5): 61-64.

  • Cited by

    Periodical cited type(18)

    1. 孔丽芳，莫飞龙，韦玲静，甘宝江，滕忠作，卢飞麟. 野生马口鱼基本营养成分分析. 水产养殖. 2024(02): 17-22 .
    2. 赵何勇，温守欧，韦玲静，甘宝江，卢玉典，莫飞龙. 三角鲤肌肉营养成分及品质评价. 养殖与饲料. 2024(03): 1-6 .
    3. 刘龙龙，罗鸣，刘洪涛，陈傅晓，韩丽娜. 不同规格野生黄鳍金枪鱼肌肉营养分析与评价. 渔业科学进展. 2024(03): 258-267 .
    4. 张凯，张麟，彭凌风，陈鑫，刘合刚，胡志刚. 基于性别差异的少棘巨蜈蚣蛋白组和转录组联合分析. 时珍国医国药. 2024(04): 892-898 .
    5. 钟传艳，彭顺芳，姜雨杰，龙晓文. 人工养殖雌雄光唇裂腹鱼形态学指数和肌肉营养成分的比较. 黑龙江畜牧兽医. 2024(16): 109-115 .
    6. 黄逸中，张思琪，颉志刚. 黄金鲈肌肉氨基酸组成与性别、体重、性腺系数间的关联性分析. 浙江农业科学. 2024(10): 2486-2494 .
    7. 招志杰，韦玲静，刘康，卢玉典，张盛，莫飞龙，杨宾兰. 乌原鲤肌肉营养成分分析与品质评价. 贵州农业科学. 2024(10): 86-92 .
    8. 鲁翠云，罗鸣，郑先虎，刘龙龙，张国庆，刘天奇，陈有铭. 用微卫星标记分析卵形鲳鲹两个繁育群体的遗传结构. 水产学杂志. 2024(05): 28-36+44 .
    9. 王世会，赵志刚，罗亮，张瑞，郭坤，徐伟. 滨海氯化物型盐碱水池塘养殖中华绒螯蟹营养品质分析. 海洋渔业. 2023(05): 579-593 .
    10. 董伟超，王少平，黄莹洁，刘鑫，李喆，张加余，代龙. 基于“化学成分-药效”对比分析的雄土鳖虫成药性评价研究. 时珍国医国药. 2023(10): 2494-2498 .
    11. 卢军浩，李兰兰，权金强，赵桂研，孙军，蒋常平，刘哲. 小瓜虫对虹鳟组织病理变化及TLR信号通路基因表达影响. 农业生物技术学报. 2022(04): 739-750 .
    12. 钟智明，陈家宇，张静，汤保贵，于非非，赖文琪，朱洁雄. 基于代谢组学分析光强胁迫对卵形鲳鲹代谢的影响. 农业生物技术学报. 2022(04): 751-761 .
    13. 常淮阳，史红专，邹洁，王羿，郭丽媛，刘水新. 雌雄地鳖内在品质及营养成分差异研究. 中国中药杂志. 2022(12): 3192-3197 .
    14. 徐永江，王开杰，姜燕，崔爱君，柳学周，方璐，王滨. 三种鰤属鱼类肌肉质构特性及营养成分比较分析. 中国水产科学. 2022(07): 1022-1032 .
    15. 张进伟，胡晓，陈胜军，赵永强，吴燕燕，王悦齐，潘创，王迪. 腌制风干过程中卵形鲳鲹鱼肉性质、蛋白质氧化及游离氨基酸的变化. 食品科学. 2022(18): 272-278 .
    16. 罗辉，陈李婷，敬庭森，孙文波，李哲，周明瑞，覃俊奇，杜雪松，文露婷，潘贤辉，周康奇，樊荟慧，叶华，宾石玉，林勇. 田螺科四种螺的肌肉主要营养成分. 水产学报. 2022(11): 2177-2185 .
    17. 张进伟，胡晓，陈胜军，吴燕燕，王悦齐，潘创，黄卉. 腌制方式对卵形鲳鲹理化指标及其挥发性风味成分的影响. 水产学报. 2021(07): 1066-1079 .
    18. 喻亚丽，李清，何力，甘金华，毛涛，李佩，陈见，孙艳红，魏辉杰，王贵英. 2种产卵类型翘嘴鲌肌肉营养成分分析与评价. 南方农业学报. 2021(12): 3311-3319 .

    Other cited types(9)

Catalog

    Get Citation
    PDF
    XML
    Article views (420) PDF downloads (19) Cited by(27)
    Related

    Supported by: Beijing Renhe Information Technology Co., Ltd.  

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return