Mah E, Price J, Brannan R G
School of Human and Consumer Sciences, Ohio Univ., W324 Grover Center, Athens, OH 45701, USA.
J Food Sci. 2008 Oct;73(8):S412-7. doi: 10.1111/j.1750-3841.2008.00902.x.
The effectiveness of whey protein isolate (WPI) solution as a postbreading dip to reduce oil absorption in deep-fried, battered, and breaded chicken patties was investigated. Chicken patties were battered, breaded with either crackermeal or Japanese breadcrumbs, and dipped in WPI solutions prepared at 4 different protein concentrations (0%, 2.5%, 5%, and 10%, w/w WPI) that were adjusted to pHs 2, 3, and 8 before being deep fried. Undipped chicken patties served as the control. Overall, the most effective treatment was observed for WPI solutions made at high concentrations (5% and 10% WPI) at low pH levels (pHs 2 and 3). The highest lipid reduction observed for crackermeal patties (CMP) was 31.2% for patties treated with 5% protein solutions at pH 2 while the highest lipid reduction for Japanese breadcrumb patties (JBP) was 37.5% for patties treated with 10% protein solutions at pH 2. Oil degradation and batter, breading, and whey pickup did not significantly affect final lipid and moisture content. Moisture content was generally lower in patties treated at low pH levels (pHs 2 and 3). The results indicate that the usage of WPI as a postbreading dip is a promising alternative in reducing fat content in fried foods since it could simultaneously fulfill the steady demand for fried foods and contribute to the growing effort of Americans to consume less fat.
研究了乳清蛋白分离物（WPI）溶液作为裹面包屑后蘸液对减少油炸、裹面糊和裹面包屑鸡肉饼吸油量的效果。鸡肉饼裹上面糊，用碎粒面包屑或日式面包屑裹面包屑，然后浸入在4种不同蛋白质浓度（0%、2.5%、5%和10%，w/w WPI）下制备的WPI溶液中，这些溶液在油炸前分别调节至pH值2、3和8。未蘸液的鸡肉饼作为对照。总体而言，在低pH值（pH值2和3）下制备的高浓度（5%和10% WPI）WPI溶液观察到最有效的处理效果。碎粒面包屑饼（CMP）在pH值2下用5%蛋白质溶液处理时观察到的最高脂质减少率为31.2%，而日式面包屑饼（JBP）在pH值2下用10%蛋白质溶液处理时的最高脂质减少率为37.5%。油脂降解以及面糊、面包屑和乳清的附着量对最终脂质和水分含量没有显著影响。在低pH值（pH值2和3）下处理的饼中水分含量通常较低。结果表明，使用WPI作为裹面包屑后蘸液是减少油炸食品脂肪含量的一种有前景的替代方法，因为它既能满足对油炸食品的稳定需求，又有助于美国人减少脂肪摄入的不断努力。
