Effect of Different Ion Types of Cellulose on the Coating Texture of Deep-fried Batter-breaded Pork Strips

Effect of Different Ion Types of Cellulose on the Coating Texture of Deep-fried Batter-breaded Pork Strips

By adding anionic carboxymethylcellulose (CMC), cationic chitosan hydrochloride (CHC), and non-ionic hydroxypropyl methylcellulose (HPMC) to the batter, while adjusting the moisture content to control consistent pick-up under frying conditions, this study investigated the influence of different type...

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Bibliographic Details
Main Authors: Ruishu ZHANG, Ying XU, Feng HUANG, Chunhui ZHANG, Xuhua CHEN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-11-01
Series:Shipin gongye ke-ji
Subjects:
deep-fried batter-breaded products
cellulose
batter pick-up
texture
oil content
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010121
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