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| Effects of Four Hydrophilic Polysaccharides on the Quality of Fried Prepared Chicken Cutlets |
| WANG Sai, YANG Guanhua, REN Jingjing, YU Xia, LI Peijun, CHEN Conggui |
| 1.School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China; 2.Engineering Research Center of Bioprocess, Ministry of Education, Hefei University of Technology, Hefei 230009, China |
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Abstract Hydrophilic polysaccharides is often used to improve the quality of ready-to-eat fried products. To address the problem of the excessive oil content of fried prepared meat products, the effects of four hydrophilic polysaccharides such as xanthan gum, sodium alginate, hydroxypropyl methylcellulose (HPMC) and konjac gum, individually added into the batter, on the quality (water content, oil content, color, fragility, freezable water content and sensory evaluation) of fried prepared chicken cutlets were investigated. The results showed that compared with the control group, the four hydrophilic polysaccharides could significantly increase the water content of fried chicken cutlets, and decrease the oil content of the crust (P < 0.05), improve the fragility of the product, impart a crispy taste to the product, improve its storage stability, and increase its resistance to temperature fluctuations while having no adverse effect on its color. Overall, the best effect was achieved with 0.5% xanthan gum. Consequently, the addition of suitable hydrophilic polysaccharides can reduce the oil content and improve the fragility and other quality attributes of fried chicken cutlets.
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2021, Vol. 35 
