Effect of concentration and temperature on properties of methylcellulose-added batters Application to battered, fried seafood

Abstract

Flow properties, water retention capacity (WRC), and fat and moisture barrier properties at different temperatures (5, 15 and 25 °C) of a batter formulation containing 1, 1.5 and 2% methylcellulose (MC) were investigated and compared with a commercial batter formulation without MC (control), using squid rings as the food matrix. The Ostwald-de Waele model provided a good fit for the flow behaviour of the batters. MC produced a significant increase in the consistency and shear-thinning behaviour of the batters, this effect being more evident at higher levels of MC addition. MC batters showed a higher WRC than the control, and their WRC increased with MC concentration. It was seen that the temperature at which the prepared batters were held and applied as a coating for the squid rings had a significant effect on the flow properties and WRC, and on the fat and moisture barrier properties developed during the pre-frying step and final frying. Lower temperatures produced a considerable increase in the consistency and WRC of the MC batters. For T=15 °C the flow properties of the 1% MC batter were very similar to those of the control. The MC batters provided final products with significantly less oil absorption and more moisture retention than the control fried battered products. Also, these MC oil and moisture barrier properties seem to be more evident during the pre-frying step (first 30 s), upon contacting the hot oil.