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May 29, 2024International Journal of Food Science & TechnologyOpen Access

Thermomechanical and physicochemical evolution of meat‐analogue based fried foods

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Authors

MBMd. Hafizur Rahman BhuiyanMNMichael Ngadi

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Overview

Laboratory analysis reveals batter composition and holding conditions govern thermomechanical stability in fried meat analogues, highlighting outer coating effects on product crispiness.

Key Points

  • Outer batter formulation dictates the thermomechanical stability and textural evolution of fried meat analogue products, altering crispiness during post-fry holding.
  • Glass transition temperature values between -20.4 and -23.0 °C explain the rapid post-fry quality degradation observed across room temperature and infrared holding.
  • Assessment using scanning electron microscopy and FTIR spectroscopy reveals core-to-crust moisture migration, highlighting the need to optimize batter coatings.

Cite This Study

Bhuiyan et al. (2024) studied this question.

synapsesocial.com/papers/68e67f58b6db64358760864chttps://doi.org/10.1111/ijfs.17245
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