Optimizing Crisp Meat Quality with Modified Starches: From Rheological Properties to Post-Freezing Performance
Can Ouyang1, Zhen Zeng2, Zhizhi Qin2
1College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
Foods (Basel, Switzerland)
|September 13, 2025
Summary
Modified starches improve crisp meat quality by reducing oil absorption and enhancing crispiness after freezing and reheating. Acetylated starch at 20% showed the best results, improving texture and water retention.
Area of Science:
- Food Science and Technology
- Material Science
Background:
- Traditional crisp meat preparation leads to undesirable oil absorption and ice crystal formation.
- These issues result in softened coatings and reduced crispiness, especially after reheating frozen products.
Purpose of the Study:
- To investigate the impact of modified starches on the quality of crisp meat.
- To enhance the batter formulation for improved frying performance and frozen storage stability.
Main Methods:
- Four modified starches (oxidized, hydroxypropyl distarch phosphate, starch acetate, acetylated distarch phosphate) were incorporated into batters at 10-40% replacement levels for natural potato starch (NS).
- Evaluated batter rheology, frying stability, retrogradation, water-holding capacity, immobilized water content, oil uptake, and product texture.
Main Results:
- All modified starches improved batter rheology, viscosity, and frying stability, while delaying retrogradation during freezing.
- 20% acetylated starch demonstrated superior performance, enhancing water-holding capacity, immobilized water, and texture.
- Modified starches reduced oil uptake by 12-18% and maintained a crispier coating after reheating.
Conclusions:
- Modified starches significantly enhance the frying performance and freeze-thaw stability of crisp meat.
- Optimized batter formulations using modified starches offer a practical solution for improving the quality and consumer appeal of crisp meat products.
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