Background

Deep-fat frying is a common cooking method where fat or oil is used as the heat transfer medium, in direct contact with the food at a temperature above the boiling point of water. During the deep fat frying method, oil not only serves as a heating medium but also absorbs into food, increasing the total fat content. As a result, consumption of deep-fat fried foods has been associated with coronary heart diseases, obesity and type 2 diabetes. Selection of an appropriate food coating before frying may act as a barrier to moisture loss, which is important commercially, and also reduce fat uptake during frying.

Scope and approach

This paper succinctly reviews different protein sources for edible coatings and compare them with muscle food proteins which were used in deep-fat fried foods.

Key findings and conclusions

Protein-based coatings have been explored as potential coating materials in fat-uptake reduction. Comparatively, proteins are able to form films with better mechanical and barrier properties than polysaccharides. Application of muscle food proteins (myofibrillar proteins) as coatings, which are rich in these proteins, is novel and could be product-friendly for deep-fried muscle foods.

中文翻译：

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基于蛋白质的可食用涂料在减少深油炸食品中的脂肪吸收中的应用，重点是肌​​肉食品中的蛋白质

背景

油炸是一种常见的烹饪方法，其中脂肪或油被用作传热介质，并在高于水沸点的温度下与食物直接接触。在深油炸方法中，油不仅用作加热介质，而且会吸收到食物中，从而增加总脂肪含量。结果，食用深油炸食品与冠心病，肥胖症和2型糖尿病有关。在油炸之前选择合适的食物包衣可能会阻碍水分流失，这在商业上很重要，并且还会减少油炸过程中的脂肪吸收。

范围和方法

本文简要回顾了食用涂料的不同蛋白质来源，并将其与用于深油炸食品的肌肉食品蛋白质进行了比较。

主要发现和结论

基于蛋白质的包衣已被探索为减少脂肪摄取的潜在包衣材料。相比之下，蛋白质能够形成比多糖更好的机械和阻隔性能的薄膜。富含这些蛋白质的肌肉食品蛋白质（肌原纤维蛋白质）作为涂层的应用是新颖的，对于油炸的肌肉食品可能是产品友好的。