Effects of direct current magnetic field co-treated with stirring on gel properties of chicken batter: Hydration and textural properties

This study constructed an in-house assembled device that allowed the stirring and direct current magnetic field (DC-MF) to be simultaneously applied to pretreat meat batters. The effects of stirring and DC-MF on the hydration and textural properties of chicken batter gels were investigated, and potential mechanisms were explored. The results demonstrated that the combined treatment (3 mT, 15 min, and 250 rpm) improved the texture and gel properties of meat batter gels, as well as the rheological behavior. It also increased the proportion of immobilized water (PT22) to 97.95% and enhanced protein hydration, decreasing cooking losses by 4.66% (P < 0.05). Microstructural images revealed that the DC-MF was conducive to forming a denser and more homogeneous gel structure with pores ranging from 10 to 100 mu m. Specifically, the combined treatment exerted preferable properties in water retention and texture and could be used as a physical modification in emulsified meat products.

Automated summary

This study constructed a device that allowed the simultaneous application of stirring and direct current magnetic field (DC-MF) to pretreat meat batters. The effects of these treatments on the hydration and textural properties of chicken batter gels were investigated. The results showed that the combined treatment improved the texture, gel properties, and rheological behavior of the meat batter gels. It also increased the proportion of immobilized water and enhanced protein hydration, leading to reduced cooking losses. Microstructural images revealed that the DC-MF contributed to the formation of a denser and more homogeneous gel structure. Therefore, the combined treatment can be used as a physical modification method in emulsified meat products.