CMC-regulated multi-chamber formation contributes to the texture of deep-fried batter-coated meat strips: multiple visual evaluation collaborative water/oil migration analysis

文献类型： 外文期刊

第一作者： Xu, Ying

作者： Xu, Ying;Zhang, Ruishu;Yang, Ping;Zhao, Laiyu;Hu, Xiaojia;Mai, Wenjing;Chisoro, Prince;Huang, Feng;Zhang, Chunhui;Huang, Feng;Zhang, Chunhui;Zhao, Laiyu

作者机构：

关键词： Batter-coated meat strips; Carboxymethyl cellulose; Rheological properties; Oil migration visualization analysis; Heat transfer; Protein secondary structure

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 168 卷

页码：

收录情况： SCI

摘要： A soft texture in the interior with a crispy exterior is essential for deep-fried batter-coated meat strips (BCMSs). This study investigated the effects of carboxymethyl cellulose (CMC) on the batter properties and gel structure of wheat starch-flour blends. Various visual techniques, such as scanning electron microscopy (SEM), threedimensional magnetic resonance imaging (MRI), and infrared thermography, were employed to analyze the transfer of water/oil/heat between the medium, crust, and core meat to reveal the effects of changes in gel properties on the texture of deep-fried BCMSs. As the content of CMC increased, the batter viscosity initially remained unchanged and then increased. Results of the coating pickup and rheological tests showed that the CMC-0.75 % had the thickest coating and the poorest gel stability, which resulted in thick crust gel fracture, forming large chambers. According to the MRI and infrared thermal imaging results, large chambers facilitate the transfer of heat and oil to the core meat, thus enhancing crust crispness but decreasing meat tenderness. Comparatively, 0.5 % CMC improved the integrity and viscoelasticity of the crust gel network. The complete gel network inhibited the unfolding and reaggregation of muscle proteins caused by oil and heat transfer, which mitigated the degree of meat protein denaturation, thus protecting tenderness. Meanwhile, delaying protein denaturation reduced water migration from the meat to the crust and improved crispness. Thus, a moderate addition of 0.5 % CMC ensured a soft interior texture with a crispy exterior for fried BCMSs.

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