Effect of Resistant Starch Added to Batter on Quality Characteristics of Fried Prepared Chicken Chops
CHEN Rixin, WANG Yu, WANG Wei, WANG Sai, LI Peijun, CHEN Conggui
1.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; 2.Engineering Research Center of Bioprocess, Ministry of Education, Hefei University of Technology, Hefei 230009, China
Abstract：Considering the problem that the frying process can affect the quality and safety of prepared meat products, the effect of adding 0%–40% resistant starch to the batter on the color, crispness, water, oil and acrylamide contents, microstructure and sensory quality of fried prepared chicken chops were investigated in order to improve the quality and reduce the fat content of meat products. The results showed that the addition of 20%–40% resistant starch could result in good overall acceptability. Compared with the other groups, 20% added resistant starch could significantly reduce the oil content (P < 0.05) and improve the yellowness value of the fried crust, endowing it with a better golden yellow color. In addition, this treatment induced a more compact and continuous batter microstructure, increased the crispness of the fried crust, and reduced the accumulation of acrylamide during the frying process, thus improving the safety of this product. In summary, addition of 20% resistant starch can reduce the oil content and improve the quality of fried prepared chicken chops.
2019, Vol. 33 
