Effect of Methylcellulose on Rheological Properties of Batter and Oil Permeation of Fried Pork Slices

In order to enhance the stability and reduce the oil content of fried hanging paste food, the effects of methylcellulose(MC) on the rheological properties, thermal properties and fat content of fried hanging paste meat were studied by adding MC(0.4%~1.2%) into the paste. The results showed that with the increasing of MC addition, the paste rate and viscosity of batter increased continuously, and the formation speed of the paste and the thermal stability were improved. The results showed that adding MC could effectively reduce the fat content of fried hanging paste meat slices. When the adding amount was 1%, the fat content of shell and meat was the lowest, which were 14.29% and 3.05%, respectively. Compared with the control group, the fat content of shell and meat decreased by 61.06% and 31.15%, respectively. The Sudan red staining area was the smallest, and the oil penetration depth was the lowest, which was 0.08 mm. Therefore, methylcellulose could effectively improve the rheological properties of batter and reduce the fat content of fried hanging paste food.