WebThe gelation of meat batters between 40°C and 50°C can be observed by increases in the textural properties of hardness (force at the end of a compression), force to fracture (force required for initial failure) and shear stress at failure (Patana-Anake and Foegeding, 1985; Singh et al, 1985; Foegeding and Ramsey, 1987).
Batter and Breading Basics for Frying | The Food Lab - Serious Eats
WebMay 18, 2023 · Frying Guides. In the ideal world, a batter or breading becomes perfectly crisp just as the food inside—say, a slice of onion or a delicate piece of fish—approaches the ideal level of doneness. Achieving this balance is the mark of a good fry cook. Here's what you need to know.
Applied Sciences | Free Full-Text | The Influence of ... - MDPI
WebDec 31, 2020 · In the analyzed meat batters, there were no differences in thermal drip and penetration force. The incorporation of interesterified milkfat with rapeseed oil in model meat batters can be a strategy to improve the nutritional quality without adversely affecting the quality characteristics.
3 Ways to Make Batter - wikiHow
WebMar 12, 2024 · Prepare meat and vegetable pieces. Tempura batter is a thin, crispy Japanese-style batter that is traditionally used with bite-sized pieces of meat, seafood, and vegetables. Cut the food into similar-sized pieces so that it cooks evenly. These foods work well with tempura batter: Shrimp; Crab pieces; Cubed chicken, pork or steak
Mechanisms of meat batter stabilization: a review - PubMed
WebDOI: 10.1080/10408399209527602. Abstract. Comminuted meat products are a complex mixture of muscle tissue, solubilized proteins, fat, salt, and water. The two theories that have been presented to explain meat batters stabilization are reviewed.
Meat batters: effect of chemical modification on protein recovery …
WebJan 1, 1997 · The effects of chemical modifications by hydrogen peroxide, β-mercaptoethanol, EDTA, urea and polyethylene sorbitan monooleate on raw and cooked meat batters (i.e. with 25% fat) were studied. Eight …
Mechanisms of meat batter stabilization: A review - Taylor
WebSep 29, 2009 · Read this article. Comminuted meat products are a complex mixture of muscle tissue, solubilized proteins, fat, salt, and water. The two theories that have been presented to explain meat batters stabilization are reviewed. The emulsion theory explains stabilization by the formation of a protein film around fat globules, whereas the physical ...
Impact of Batter Coating, Freezing, and Storage on Meat
WebMar 23, 2024 · Michael O. Ngadi. 102 Accesses. Explore all metrics. Abstract. This study investigated the evolution of mass-exchange, physicochemical, mechanical, thermal, and structural properties of meat analog (MA)-based batter-coated parfried food. Wheat and rice flour–based batter systems were used to coat the MA.
Insights into the gel and electronic sense characteristics of meat ...
WebMar 3, 2023 · Meat batters produced with pre-rigor meat had better gel properties than that of meat batters produced with rigor meat. •. Funiu white goat and Oula sheep meat batters had distinct odor quality profiles. •. Meat batters produced with pre-rigor, rigor and post-rigor meat had distinct taste sense.
WebMajor Points Arguing Against Meat Batters Being an Emulsion. In the emulsion capacity (EC) measurements, different muscle proteins function the same way. This is probably an artifact of the method. EC does not measure protein partici- pating at an interface, but rather the amount of soluble protein.
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