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| Physical Properties of Egg White Batter and Its Effects on Quality of Fried Sliced Pork |
| YANG Ming-duo，LIU Yang，ZHANG Ling-wen，LI Hu，DU Ning-ning |
| 1. Postdoctoral Research Base of The Chinese Fast Food Research and Development Center, Harbin Commerce University,
Harbin 150076, China；2. College of Food Engineering, Harbin Commerce University, Harbin 150076, China；
3. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China |
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Abstract The viscosities, freeze-thawing stability and retrogradation of egg white batter in different dispersants （distilled water, 5 g/100 mL NaC1 solution and 10 g/100 mL sucrose solution）were studied. Also, the effect of egg white batters composed of egg white, starch and water at different ratios on the quality of fried sliced pork was investigated. Battered sliced pork was fried in 200 ~C corn germ oil for 100 s followed by 30 s at 220 ~C and fried sliced pork was cooled down and evaluated for sensory attributes. The results showed that as the proportion between egg white and starch increased, the viscosity and water separation rate increased and the retrogradation decreased. Moreover, the properties showed a significant difference among different dispersants. The additions of 33.33% egg white, 50% starch and 16.67% water provided optimum quality of fried sliced pork.
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2011, Vol. 25 
