ShareComparative study of some commercial brands of frozen squid.
Estudio comparativo de algunas marcas comerciales de calamares rebozados congelados.
Author(s) : LLORCA E., HERNANDO I., PÉREZ-MUNUERA I., et al.
Type of article: Article
Summary
In this research work, frozen and fried battered squid fat content were quantified and their quality analysed. The quality index of fat in the frozen products shows that industrial prefrying and freezing influence all the parameters studied. When the fried products are analysed, it is observed that those trade marks that have hydrocolloids in their formulations absorb less oil during frying.
Details
- Original title: Estudio comparativo de algunas marcas comerciales de calamares rebozados congelados.
- Record ID : 2005-2110
- Languages: Spanish
- Source: Acta Alimentaria - suppl. n. 0
- Publication date: 2005/03
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Squid (seafood); Lipid; Quality; Quick freezing
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TRIAL REPROCESSING OF ONBOARD FROZEN SQUID.
- Author(s) : ARGA NARAZ C. A.
- Date : 1987/07
- Languages : English
- Source: Infofish mark. Dig. - n. 4
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Estudio comparativo de algunas marcas comercial...
- Author(s) : LLORCA E., HERNANDO I., PÉREZ-MUNUERA I., et al.
- Date : 2004/10
- Languages : Spanish
- Source: Acta Alimentaria - vol. 41 - n. 357
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FROZEN SQUID: HANDLING AND PROCESSING TECHNIQUES.
- Author(s) : KREUZER R.
- Date : 1989/03
- Languages : English
- Source: Infofish int. - n. 2
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EFFECT OF INITIAL TREATMENT AND FREEZING ON CHA...
- Author(s) : NALETOVA I. A.
- Date : 1987
- Languages : Russian
- Source: Rybn. Hoz. - n. 6
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REPEATED FREEZING OF FROZEN BOILED SQUID AND PI...
- Author(s) : REHINA N. I.
- Date : 1985
- Languages : Russian
- Source: Rybn. Hoz. - n. 6
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