Vacuum Frying of Selected Shellfish Products

Abstract

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.

Keywords

• vacuum frying
• prawn
• shrimp
• mussel
• physicochemical properties
• texture
• colour

References

1. Cigdem Soysal Department of Food Engineering Faculty of Engineering University of Gaziantep, 27310 Gaziantep Turkey Email: [e-mail]
2. Sadiye Akan Department of Food Engineering Faculty of Engineering and Architecture Mus, Turkey Email: [e-mail]