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 (PT 22 ) to 97.95% and enhanced protein hydration, decreasing cooking losses by 4.17% ( 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 μm. Specifically, the combined treatment exerted preferable properties in water retention and texture and could be used as a physical modification in emulsified meat products. • An in-house assembled device was constructed. • The lowest cooking loss was obtained at 3 mT, 15 min, and 250 rpm. • Stirring helped meat batters form a homogeneous and better-textured gel structure. • DC-MF treatment promoted the conversion of free water into immobilized water. • DC-MF treatment altered the texture and network structure of meat batter gels.