Effects of various modified starches on the eating quality of frozen crispy pork strips

During short-term frozen storage, crispy pork strips undergo moisture migration, crispness loss, and sensory deterioration. Traditional batters composed mainly of native starch, water, and whole egg cannot effectively retard these changes. This study evaluated the effects of four modified starches-oxidized starch, hydroxypropyl starch, acetate starch, and hydroxypropyl distarch phosphate-added at 0-10% (based on starchy raw material mass) to a traditional batter. Using a deep-fried crust model (DFCM), physicochemical and microstructural changes were assessed before and after 7 days of frozen storage. All modified starches significantly reduced quality deterioration. Comprehensive evaluation showed that 6-8% hydroxypropyl starch or hydroxypropyl distarch phosphate gave the best overall performance by balancing batter pickup with formation of a dense water-oil barrier, limiting ice crystal-induced structural damage, and preserving eating quality. These findings provide targeted guidance for optimizing batter formulations for frozen batter-coated meat products.