School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471003, China.
School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Guangdong 525000, China.
Meat Sci. 2024 Dec;218:109629. doi: 10.1016/j.meatsci.2024.109629. Epub 2024 Aug 15.
The objective of this research was to examine the effectiveness of chitosan (CH)-gallic acid (GA) conjugate (CH-g-GA) as an edible coating in improving the physicochemical properties and oxidative stability of deep-fat fried pork meatballs. The meatballs were coated with either CH alone, a combination of CH and GA, or CH-g-GA before being fried at 180 °C for 5 min. The viscosity of the coating solutions influenced the amount of coating picked up by the meatballs, with higher viscosity coatings showing increased pickup. The application of chitosan-based coatings in deep-fried meatballs resulted in a decrease in moisture loss and oil uptake, as well as decreased b* values and hardness, while maintaining consistent cooking yield. Furthermore, compared to the control group, the chitosan-based coatings treatment significantly increased the ratio of immobilized water and decreased the ratio of free water (P < 0.05), as well as effectively inhibited lipid oxidation in deep-fried meatballs (P < 0.05). Among the different coatings tested, CH-g-GA coating exhibited the highest effectiveness. The research findings suggest that the CH-g-GA edible coating has significant potential in enhancing the overall quality of deep-fried meatballs.
本研究旨在探讨壳聚糖（CH）-没食子酸（GA）缀合物（CH-g-GA）作为一种可食用涂层在改善深油炸猪肉丸理化性质和氧化稳定性方面的有效性。将 CH 单独、CH 和 GA 的混合物或 CH-g-GA 涂覆在肉丸表面，然后在 180°C 下油炸 5 分钟。涂层溶液的粘度影响肉丸吸收的涂层量，较高粘度的涂层显示出增加的吸收量。壳聚糖基涂层在油炸肉丸中的应用导致水分损失和油吸收减少，b*值和硬度降低，同时保持一致的烹饪产率。此外，与对照组相比，壳聚糖基涂层处理显著增加了固定水的比例，降低了自由水的比例（P<0.05），并有效抑制了油炸肉丸中的脂质氧化（P<0.05）。在测试的不同涂层中，CH-g-GA 涂层表现出最高的效果。研究结果表明，CH-g-GA 可食用涂层在提高深油炸肉丸的整体质量方面具有显著的潜力。
