Protein breakdown during the preparation of frozen batter-coated squid rings

The objective of this paper was to study the main chemical and microstructural changes in squid proteins during processing as a frozen batter-coated product using different coatings. Protein bands of the squid and of the batters used for coating were studied using SDS-PAGE. It is concluded that it i...

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Bibliographic Details
Published inEuropean food research & technology Vol. 225; no. 5-6; pp. 807 - 813
Main Authors Llorca, Empar, Hernando, Isabel, Pérez-Munuera, Isabel, Quiles, Amparo, Larrea, Virginia, Lluch, M. Ángeles
Format Journal Article
LanguageEnglish
Published Heidelberg Berlin/Heidelberg : Springer-Verlag 01.09.2007
Berlin Springer
Springer Nature B.V
Subjects
Biological and medical sciences
Fibers
Fish and seafood industries
Food industries
Freezing
Fundamental and applied biological sciences. Psychology
Light microscopy
Meat and meat product industries
Proteins
scanning electron microscopy
SDS-PAGE
squid
transmission electron microscopy
Meat emulsion
Scanning electron microscopy
Edible mollusc
Shellfish
Meat product
Light transmission
Light microscopy Transmission electron microscopy
Protein
Cephalopoda
SDS-PAGE
Transmission electron microscopy
Squid
Preparation
Frozen product
Invertebrata
Mollusca
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Summary:The objective of this paper was to study the main chemical and microstructural changes in squid proteins during processing as a frozen batter-coated product using different coatings. Protein bands of the squid and of the batters used for coating were studied using SDS-PAGE. It is concluded that it is not only the proteins of the layer of batter, which are directly exposed both to the frying oil and to freezing temperatures, that deteriorate during the preparation process, the protein fraction of the squid substrate, mainly the myofibrillar proteins, is also degraded. At a microstructural level, big voids are generated during freezing as a consequence of the packing of the fibres, although the size of these voids decreases after final frying. After this step of the process, the central sarcoplasm is still visible but has been altered by coagulation of the sarcoplasmic proteins and the sarcolemma is observed to be separate from the myofibrillar package.
Bibliography:http://dx.doi.org/10.1007/s00217-006-0485-8
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-006-0485-8