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.
vacuum frying prawn shrimp mussel physicochemical properties texture colour
Birincil Dil | İngilizce |
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Konular | Gıda Mühendisliği |
Bölüm | Article |
Yazarlar | |
Yayımlanma Tarihi | 26 Haziran 2021 |
Yayımlandığı Sayı | Yıl 2021 Cilt: 5 Sayı: 1 |
Eurasian Journal of Food Science and Technology (EJFST) e-ISSN: 2667-4890 Web: https://dergipark.org.tr/en/pub/ejfst e-mail: foodsciencejournal@gmail.com