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Etude comparative de quelques marques commerciales de calamars surgelés.

Estudio comparativo de algunas marcas comerciales de calamares rebozados congelados.

Auteurs : LLORCA E., HERNANDO I., PÉREZ-MUNUERA I., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Estudio comparativo de algunas marcas comerciales de calamares rebozados congelados.
  • Identifiant de la fiche : 2005-2110
  • Langues : Espagnol
  • Source : Acta Alimentaria - suppl. n. 0
  • Date d'édition : 03/2005

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