How frying time can influence the harness texture of the meat substitutes?
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Frying time has been found to influence the hardness texture of meat substitutes. In the study by Rahimi et al., it was observed that both predrying time and frying time significantly influenced the porosity, moisture, and fat content within the meat analog, which in turn affected its texture . Similarly, in the study by Barbut, it was noted that frying without a coating resulted in the formation of a dense hard crust layer, leading to increased shear force and work to shear, indicating a harder texture. However, when the meat was fried with a coating, the meat inside was protected, resulting in lower shear force values and a softer texture . These findings suggest that longer frying times can lead to a harder texture in meat substitutes, while the use of coatings can help maintain a softer texture.
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29 Citations | Frying time can increase the hardness texture of meat substitutes, as observed by the increase in shear force and work to shear. |
1 Citations | Frying time did not significantly influence the hardness texture of the meat analogs in this study. |
Open access•Journal Article | The hardness of fried meat samples decreased with an increase in frying time. |
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