本研究目的是在利用添加羥丙基甲基纖維素 (HPMC) 裹麵漿配方，以不同前處理方式取代傳統預油炸製程，並分析油炸後裹麵漿魚塊產品的品質。其中添加1% HPMC麵漿魚塊以前處理方法如：預油炸、微波加熱、微波蒸氣、熱水加熱後再以微波加熱及蒸氣加熱，使產品表面的裹麵漿成型，再製成冷凍魚塊，最後經180℃ 油炸3 min以製成油炸裹麵漿魚塊，並分析麵皮的裹麵率、色澤、水分含量及油脂含量、剪切力和變形量。結果顯示，麵漿中含有HPMC的裹麵率較高，前處理中以預油炸的裹麵皮的顏色較黃，而其他前處理裹麵皮呈現白色、明亮度 (L*) 高，但經過最終油炸後，裹麵皮的黃色度皆大幅增加，呈現金黃色澤。添加1%HPMC的麵漿者，經前處理的裹麵皮可減低油脂含量，其中以蒸氣加熱的裹麵皮之油脂含量最低。最終油炸後，以熱水、微波加熱前處理者，裹麵皮的剪切力較大，而以未添加HPMC的控制組比其他對照組的麵皮被切斷所需的變形量為高。

The aim of this study was to investigate the effects of batter containing hydroxylpropylmethylcellulose(HPMC) and different pretreatments instead of pre-frying on the quality of battered fish nuggets. The fish nuggets coated by the batter containing 1% HPMC was pretreated by different heating processes, such as pre-frying, microwave, microwave with steam, hot water heating following microwave, and steam to form the crusts and were frozen, and then fried at 180oC for 3 min. The crusts of fried fish nuggets were analyzed by the pick-up value, color, water and oil contents, shear force and deformation. The results showed that batters with 1% HPMC had higher pick-up values than the control. The pre-fried crust had yellow color, and others were white color with higher L* values. The golden yellow color and higher b* values appeared on
all final fried crusts. The crusts containing 1% HPMC had lower oil contents than the control. The hot water following microwave heating treatment had higher shear force in the final fried crust. The control had higher deformation of final fried crust than other treatments.