Effects of cooking conditions and postpreparation procedures on the quality of battered fish portions.
1989
Flick G.J. Jr. | Gwo Y.Y. | Ory R.L. | Baran W.L. | Sasiela R.J. | Boling J. | Vinnett C.H. | Martin R.E. | Arganosa G.C.
The effects of different cooking conditions and postpreparation handling on quality of battered fish portions for fast food services were investigated. As the frying temperature increased from 300 to 400 degrees F (149-204 degrees C), the cooking time of battered fish portions decreased from 276 to 202 s. Crude lipid content in the batter decreased as the temperature of the frying oil increased. Holding times (10, 20 min) affected crude lipid contents of the batter depending on the cooking temperature and were lower than an upheld product. Crude lipid contents in the fish fillets were generally higher after frying by 2-3%. The crude lipid uptake by the batter coating differed significantly for the three frying shortenings (partially hydrogenated soybean, V-S oil; animal fat-vegetable blend, A-V Fat; and vegetable-palm oil blend, V-P oil;) compared in this study. This finding contrasts with previously published results. The amount of crude lipid uptake by the fish varied with shortening type and holding times. No consistent trend was observed to occur. Peroxide values increased after 3 days in the V-S Oil and A-V Fat. Flavor scores on battered fish portions cooked in V-S Oil, V-P Oil, and A-V Fat were not statistically different immediately after cooking and after holding for 10- + 20-min on the first day. By the second day, differences were observed among the three shortenings. Both shortening type and postpreparation holding times affected the perceived greasiness.
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