Jin Qi, Garrett Abigail, Brannan Robert
Department of Exercise and Nutrition Sciences, Weber State University, Ogden, UT 84403, USA.
Division of Treatment Services, Safe Haven Ministries, Inc., Clarksville, AR 72830, USA.
Foods. 2024 Mar 19;13(6):937. doi: 10.3390/foods13060937.
Breaded chicken coated in whey protein isolate (WPI) has been shown to reduce oil absorption during batch frying. What is not known is how this is affected by repeated fryings and whether antioxidant-rich oil will enhance this effect. The objective of this research was to determine how successive daily frying of WPI-coated breaded chicken in antioxidant-rich oil affects oil quality and oil inhibition, moisture retention, color, and texture of the breaded chicken. Chicken fritters with and without a 10% WPI post-breading dip were fried successively for 6 h per day over five days in oil without antioxidant or with either 1000 ppm rosemary extract or propyl gallate. The control oil became spent at 12 h of frying (>24% TPM, <50% DEGLEV). During this time, the oils treated with antioxidants were significantly less spent, and the WPI-treated fritters fried in these oils exhibited 22-49% less lipid; retained 10-18% more moisture; and became darker, less red, and less yellow (lower L*, a*, and b* values) compared to the un-dipped fritters fried in the control oil. These results suggest that the presence of antioxidants in the frying oil mitigated some of the degradative changes in the oil during frying but likely did not play a major role in moisture retention or inhibition of oil absorption.
用乳清蛋白分离物（WPI）包裹的裹面包屑鸡肉已被证明可减少批量油炸过程中的吸油率。目前尚不清楚的是，反复油炸对此有何影响，以及富含抗氧化剂的油是否会增强这种效果。本研究的目的是确定在富含抗氧化剂的油中连续每日油炸裹有WPI的面包屑鸡肉对油的品质、油抑制、水分保留、面包屑鸡肉的颜色和质地有何影响。有或没有10%WPI面包屑后蘸料的鸡肉饼，在不含抗氧化剂或含有1000 ppm迷迭香提取物或没食子酸丙酯的油中，连续五天每天油炸6小时。对照油在油炸12小时后就失效了（总极性物质>24%，二烯值<50%）。在此期间，用抗氧化剂处理的油失效程度明显较低，在这些油中油炸的经WPI处理的鸡肉饼脂质含量降低了22%-49%；水分保留率提高了10%-18%；与在对照油中油炸的未蘸料鸡肉饼相比，颜色变得更暗，红色和黄色更淡（L*、a和b值更低）。这些结果表明，油炸油中抗氧化剂的存在减轻了油炸过程中油的一些降解变化，但可能在水分保留或吸油抑制方面没有起到主要作用。
