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Comparison of commercialized products: battered and 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

Frozen battered products are an important kind of food in daily diet, because they are easily kept at home under frozen storage and quickly cooked for family consumption. In the work, frozen and fried battered squid fat content are quantified (continuous extraction) and their quality are analysed (acidity index, iodine number, k232 and k270). The determinations are carried out on three different trade marks. The quality index of fat in the frozen products show 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. The quality of lipid fraction is better in those marks that absorb more oil due to the great interchange between frying oil and food fat. The quality of domestic frying oil is determinant for the quality of fried products lipid fraction. Besides, the microstructure of the three trade marks is observed. A slight separation between the squid and the coating is observed after frying, mainly in the trademark that is elaborated without hydrocolloid in its coating formulation.

Details

  • Original title: Estudio comparativo de algunas marcas comerciales de calamares rebozados congelados.
  • Record ID : 2005-1372
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 41 - n. 357
  • Publication date: 2004/10

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