caa a22 4500 463156455 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0485-8 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0485-8 Protein breakdown during the preparation of frozen batter-coated squid rings [Elektronische Daten] [Empar Llorca, Isabel Hernando, Isabel Pérez-Munuera, Amparo Quiles, Virginia Larrea, M. Lluch] 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. Springer-Verlag, 2006 Squid nationallicence Protein nationallicence SDS-PAGE nationallicence Scanning electron microscopy nationallicence Light microscopy nationallicence Transmission electron microscopy nationallicence Llorca Empar Food Technology Department, Polytechnic University of Valencia, P.O. Box 22012, 46071, Valencia, Spain aut Hernando Isabel Food Technology Department, Polytechnic University of Valencia, P.O. Box 22012, 46071, Valencia, Spain aut Pérez-Munuera Isabel Food Technology Department, Polytechnic University of Valencia, P.O. Box 22012, 46071, Valencia, Spain aut Quiles Amparo Food Technology Department, Polytechnic University of Valencia, P.O. Box 22012, 46071, Valencia, Spain aut Larrea Virginia Food Technology Department, Polytechnic University of Valencia, P.O. Box 22012, 46071, Valencia, Spain aut Lluch M. Food Technology Department, Polytechnic University of Valencia, P.O. Box 22012, 46071, Valencia, Spain aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 807-813 1438-2377 225:5-6<807 2007 225 217 https://doi.org/10.1007/s00217-006-0485-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0485-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Llorca Empar Food Technology Department, Polytechnic University of Valencia, P.O. Box 22012, 46071, Valencia, Spain aut NATIONALLICENCE 700 1- Hernando Isabel Food Technology Department, Polytechnic University of Valencia, P.O. Box 22012, 46071, Valencia, Spain aut NATIONALLICENCE 700 1- Pérez-Munuera Isabel Food Technology Department, Polytechnic University of Valencia, P.O. Box 22012, 46071, Valencia, Spain aut NATIONALLICENCE 700 1- Quiles Amparo Food Technology Department, Polytechnic University of Valencia, P.O. Box 22012, 46071, Valencia, Spain aut NATIONALLICENCE 700 1- Larrea Virginia Food Technology Department, Polytechnic University of Valencia, P.O. Box 22012, 46071, Valencia, Spain aut NATIONALLICENCE 700 1- Lluch M. Food Technology Department, Polytechnic University of Valencia, P.O. Box 22012, 46071, Valencia, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 807-813 1438-2377 225:5-6<807 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer