Effects of methyl cellulose-based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage

作者：Han, Lipeng; He, Ye; Wang, Shujie; Cheng, Weiwei; Ma, Lukai; Liu, Guoqin^*; Han, Dongxue^*; Niu, Li

来源：International Journal of Food Science and Technology, 2021, 56(9): 4770-4779.

DOI：10.1111/ijfs.15056

• coating
• methyl cellulose
• acrylamide
• malondialdehyde
• glycidyl ester

Coating has been used as a practical method to ensure the physiochemical properties and reduce the chemical hazard of fried foods. Methyl cellulose (MC) was used as a coating material to pretreat Chinese fried dough cake (CFDC) before frying. The results showed that the water content, hardness and L* value of the 1% MC coated sample were 31.67%, 848.54 g and 51.62, respectively, at the seventh day at 25 degrees C. Coating contents 1% MC could reduce the oil content, hardness, and extent of browning and improve the physiochemical properties of CFDC on 7 days of storage. Coating contents 1% MC also reduced the acid value, peroxide value, p-anisidine value, malondialdehyde content, 4-hydroxy-2-(E)-hexenal content, 4-hydroxy-2-(E)-nonenal content, acrylamide content and glycidyl ester content in CFDC on 7 days of storage. Our work contributes to the control of the oil content and chemical hazards for fried food during storage by applying an edible coating.

• 单位
  广州大学; 仲恺农业工程学院