Effect of Different Ion Types of Cellulose on the Coating Texture of Deep-fried Batter-breaded Pork Strips

By adding anionic carboxymethylcellulose (CMC), cationic chitosan hydrochloride (CHC), and non-ionic hydroxypropyl methylcellulose (HPMC) to the batter, while adjusting the moisture content to control consistent pick-up under frying conditions, this study investigated the influence of different types of cellulose on the oil absorption, texture, color, and flavor of deep-fried batter-breaded pork strips (BBPSs). The results showed that all three types of cellulose reduced the oil absorption of the inner core, but they had different effects on the oil absorption of the outer shell. Specifically, CMC reduced it by 10.14%, CHC increased it by 33.46% (P<0.05), and HPMC showed no significant difference. The decrease in oil absorption with CMC corresponded to the weakening of the characteristic absorption peak of the shell oil. There was a significant difference in the impact of cellulose on the shell's crispiness (P<0.05), with CMC and HPMC groups increasing crispiness by 51.12% and 41.79%, respectively, while the CHC group decreased by 29.95%. Rheological analysis of the batter revealed an increase in the energy modulus for CMC and HPMC groups and a decrease for the CHC group, consistent with the change in shell crispiness. Additionally, the microstructure of the shell showed that the CMC and HPMC groups had larger and deeper pores, which contributed to increase crispiness, while the CHC and control groups had relatively smaller and shallower pores. Apart from the higher yellowness value in the CHC group, there were no significant differences in color among the groups. The CMC group showed the smallest difference in volatile substances compared to the control. In conclusion, anionic and non-ionic cellulose could enhance shell crispiness and reduce oil absorption, while cationic cellulose decreased crispiness and increased oil absorption. Among the three cellulose types, CMC had the best effect in improving crispiness and reducing oil content, with minimal impact on color and flavor.