Impact of pre- and post- frying treatments on meat-analog based batter coated fried food

Key Points

• Frying treatments significantly enhance the texture and oil absorption of meat-analog products.
• The use of optimized frying methods, especially in pre-treatment, leads to reduced oil absorption of up to 20%.
• Assessment of frying treatments used for meat-analog coated foods provides critical insights into sensory qualities and quality control.
• Results imply that specific frying techniques may lead to healthier fried food options, but further studies are necessary.