Study of the Fried Restructured Fish Steaks Coated with Different Batters

• Main Authors: Chao, Yu-Chien, 趙毓謙
• Other Authors: Su-Der Chen
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/98693199609119226124

碩士 === 國立宜蘭大學 === 食品科學系碩士班 === 95 === The aims of this research were (1) to improve the value and quality of fragmental fishes by the restructured meat technology, (2) to study the effects of the batter formula and frying methods on qualities of the crust in order to set up a low fat restructured fish steak process. The experiment materials were Coryphaena hippurus with 1~3% salt and 0.1~0.5% TGase under 4℃, 25℃and 50℃ to obtain restructured fish steaks, that were analyzed by the texture profile analysis. The restructured fish steaks were battered with the basic batter formula containing flour and corn flour. The reheological properties and pick-up of batters, with addition of wheat protein, soy protein, amylomaize, modified starch, CMC and HPMC where analyzed, respectively. The color, texture, water and oil contents of the crusts by 180℃ conventional frying 5min and 180℃ microwave frying 5min were analyzed, respectively. The results showed it took 60min at 25℃ in fish meat with 2% salt and 0.3% TGase to accomplish the restructured fish steak. The batter with 1% CMC or 1% HPMC significantly obtained higher pick-up, G' and G" values than the other batter formula (P<0.05). Both 180℃ conventional frying and microwave frying caused lower L* and higher b* values of the crusts than the pre-fried crust (P<0.05). The crusts with 1% CMC or 1% HPMC had higher moisture content and lower oil content, but the crusts with 1% SP or 1% WP had higher oil content.