Carboxymethyl freeze-thawed tapioca starch moderates oil deterioration in deep-frying cycles of battered sausages

This study was aimed at investigating the effect of carboxymethyl freeze-thawed tapioca starch (CM-FTS) in the batter wrapped ham sausages (CM-FTS-BHS) on the oil qualities following deep-frying cycles compared with tapioca starch, freeze-thawed tapioca starch, and carboxymethyl tapioca starch. As the deep-frying cycles increased, the degree of all oil deterioration continued to increase. Analysis of oxidation, acid values, carbonyl values, conjugated diene/triene content and low-field magnetic resonance revealed that adding CM-FTS to batter was more conducive to reducing the formation of oil deterioration products than other samples. The gradual and slow increase in density, yellowness, color difference, viscosity and contact angle suggested that CM-FTS in batter delayed the decline in physical properties of oil. Because the addition of CM-FTS to batter retarded rate of water loss from BHS, the oil deterioration was alleviated. This study demonstrated that incorporating CM-FTS into the batter could effectively restrain the deterioration of oil quality.