Vacuum Frying of Selected Shellfish Products

Lemuel DİAMANTE

Makale detayları

Vacuum Frying of Selected Shellfish Products

Yazarlar:

Lemuel DİAMANTE

Yayıncı:

İlknur BAĞDATLI

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Eurasian Journal of Food Science and Technology 2021 Vol.5 Issue 1, pp.11-24

Belge Tipi:

Makale

Yayın Tarihi:

6/2021

Belge Dili:

İngilizce

Document ID (Org No.):

2000422299

eISSN:

2667-4890

Özet:

 

Vacuum frying of frozen prawn, shrimp and mussel was carried out at 80°C frying temperature, 0.4 kPa chamber pressure and 50 minutes frying time.  The vacuum fried (VF) cooked prawn and shrimp had the lowest final moisture content while the VF raw prawn had the highest. The VF cooked (VFC) whole and half mussels had the highest product yields and the VFC shrimp had the lowest. The fat contents of the VF shellfish products were very close to each other. The VFC half mussel had the lowest fracturability while the VF raw prawn had the highest. The VF raw prawn had the highest chroma value while the VFC whole mussel had the lowest. The VFC whole mussel had the highest hue angle value but the VFC shrimp had the lowest. The VFC shrimp had the highest rehydration rate and ratio while the VFC prawn had the lowest values.

Makale detayları

Vacuum Frying of Selected Shellfish Products

Yazarlar: Lemuel DİAMANTE

Yayıncı: İlknur BAĞDATLI

Ana Başlıklar: Gıda teknolojisi

Dergi: Eurasian Journal of Food Science and Technology 2021 Vol.5 Issue 1, pp.11-24

Belge Tipi: Makale

Yayın Tarihi: 6/2021

Belge Dili: İngilizce

Document ID (Org No.): 2000422299

eISSN: 2667-4890

Sayı

Yazarlar:

Lemuel DİAMANTE

Yayıncı:

İlknur BAĞDATLI

Ana Başlıklar:

Gıda teknolojisi

Dergi:

Eurasian Journal of Food Science and Technology 2021 Vol.5 Issue 1, pp.11-24

Belge Tipi:

Makale

Yayın Tarihi:

6/2021

Belge Dili:

İngilizce

Document ID (Org No.):

2000422299

eISSN:

2667-4890