State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China.
State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China.
Food Chem. 2024 Dec 1;460(Pt 2):140661. doi: 10.1016/j.foodchem.2024.140661. Epub 2024 Jul 27.
This study investigated the effect of calcium chloride (CaCl) combined with acetic acid (AA) pretreatment on the oil absorption of potato chips and explored the possible mechanisms influencing oil absorption. Results indicated that compared with hot water blanching, the combination of 0.3% CaCl blanching and AA soaking for 2-8 h pretreatment was found to reduce oil content by 10.52%-12.68% and significantly improve the crispness and color of fried potato chips. Microstructural and textural analyses revealed that the main reason for the reduction in oil content was the promotion of pectin gelation in the cell wall by CaCl and AA. However, it was observed that prolonged AA soaking time and high-concentration CaCl blanching led to an increase in total oil content and decrease in brittleness. Based on the results of surface roughness and moisture content analyses, it was suggested that the CaCl and AA pretreatments affected surface roughness and moisture content, thereby increasing oil absorption and reducing brittleness during frying.
本研究考察了氯化钙（CaCl）与醋酸（AA）预处理相结合对薯片吸油率的影响，并探讨了影响吸油率的可能机制。结果表明，与热水烫漂相比，发现 0.3%CaCl 烫漂与 AA 浸泡 2-8 h 的组合预处理可使油含量降低 10.52%-12.68%，并显著改善炸薯片的酥脆度和色泽。微观结构和质地分析表明，油含量降低的主要原因是 CaCl 和 AA 促进了细胞壁中果胶的胶凝作用。然而，观察到 AA 浸泡时间延长和高浓度 CaCl 烫漂会导致总油含量增加和脆性降低。基于表面粗糙度和水分含量分析的结果，建议 CaCl 和 AA 预处理会影响表面粗糙度和水分含量，从而在油炸过程中增加吸油率并降低脆性。
