Fried batter-coated foods exhibit unique flavors and convenience, but their high oil content conflicts with the low-fat health demands of most consumers.Adding hydrocolloids can effectively reduce oil absorption in fried products.This study investigates the effects of four hydrocolloid, including guar gum, pectin, sodium alginate, and xanthan gum, on oil absorption in fried batter-coated meat products.This study analyzed their impacts on post-frying water content, water distribution, oil content, crystallinity, crystal structure, thermodynamic properties, microstructure, and oil distribution in the coated crust.Results showed that batters with hydrocolloids exhibited higher water content, improved water-holding capacity, and greater relative bound water content compared to the control group, while their oil content remained lower.Hydrocolloids enhanced the endothermic enthalpy of samples and positively maintained starch crystal structures and double-helix configurations.Scanning electron microscopy and confocal laser scanning microscopy revealed that hydrocolloids promote the formation of a denser network structure in the batter, effectively reducing oil penetration during frying.This study provides new insights for reducing oil absorption in batter-coated foods during frying.
XU Yuyu
,
FAN Mingcong
,
LI Yan
,
WANG Li
,
QIAN Haifeng
. Effect of hydrophilic colloids on oil absorption characteristics of fried and coated meat products[J]. Food and Fermentation Industries, 2025
, 51(24)
: 27
-34
.
DOI: 10.13995/j.cnki.11-1802/ts.042412
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