Effects of high hydrostatic pressure processing on characteristics of batters and crusts from deep-fat-fried battered pork slices

Batters were subjected to high hydrostatic pressure (HHP) treatment at 150, 300, or 450 MPa for 10 min. Effects of HHP on characteristics of batters and crusts from deep-fat-fried battered (DFFB) pork slices were evaluated. An increase in peak viscosity, trough viscosity, and final viscosity, and a decrease in breakdown viscosity in comparison with untreated batters was observed. A decrease in gelatinization temperatures and enthalpy upon HHP was obtained. HHP altered starch granules' shape and changed their surface appearance of batters. The crust moisture content showed a steady increase along with the increase of pressure, while oil content decreased significantly. Additionally, HHP changed the crispness profile of crusts with increases in the maximum peak force and the slope of force-time curves. Based on the decrease of oil content and increase of crispness, HHP could be an alternative technique to improve the edible quality of DFFB food.