ShareEffect of frozen storage on deep-fat fried breaded onion rings.
Author(s) : GENNADIOS A., HANNA M. A., LING D.
Type of article: Article
Summary
Freshly fried and frozen breaded onion rings with and without dessicant were compared with freshly fried similar rings for moisture content of onion and for moisture content, colour and shear force/toughness of the coating. Moisture migration from onion to coating during freezing/storage/thawing was observed. Significant moisture loss/juiciness occured in both frozen packs, and neither procedure was satisfactory.
Details
- Original title: Effect of frozen storage on deep-fat fried breaded onion rings.
- Record ID : 1998-2975
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 32 - n. 2
- Publication date: 1997/04
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Vegetables - Keywords: Prepared food; Coating (food); Bread; Slice; Texture; Weight loss; Onion; Vegetable; Packaging; Colour
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