| Title |
Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2018
|
| DOI | 10.1007/s13197-018-3121-2 |
| Pubmed ID | |
| Authors |
MJ Carvalho, J. Ruiz-Carrascal |
| Abstract |
This study aimed to determine the effect of different uncommon tempura formulations (incubated with CO2 and with added ethanol) on physical, chemical and sensory characteristics of fried coated squids, immediately after frying and also after 48 h of refrigeration storage and subsequent oven reheating. Ethanol addition led to lower levels of moisture and higher of fat in the fried coating, regardless the use of CO2. There were no difference in instrumental colour parameters among all four battered samples. Ethanol added tempuras showed higher crispness and lower maximum force than their water counterparts in an instrumental texture evaluation. Fried squids coated with ethanol added tempuras were rated as crispier and crunchier, even after 2 days of storage and further reheating. Overall, partial substitution of water by ethanol appears as an interesting strategy to increase crispness in tempura coated fried products, especially when the products are stored and reheated before consumption. |
X Demographics
The data shown below were collected from the profiles of 4 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Spain | 3 | 75% |
| France | 1 | 25% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 2 | 50% |
| Scientists | 2 | 50% |
Mendeley readers
The data shown below were compiled from readership statistics for 22 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 22 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 5 | 23% |
| Student > Master | 3 | 14% |
| Professor > Associate Professor | 2 | 9% |
| Lecturer | 1 | 5% |
| Student > Ph. D. Student | 1 | 5% |
| Other | 2 | 9% |
| Unknown | 8 | 36% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 7 | 32% |
| Arts and Humanities | 1 | 5% |
| Chemical Engineering | 1 | 5% |
| Biochemistry, Genetics and Molecular Biology | 1 | 5% |
| Unspecified | 1 | 5% |
| Other | 2 | 9% |
| Unknown | 9 | 41% |
Attention Score in Context
This research output has an Altmetric Attention Score of 3. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 23 March 2018.
All research outputs
#14,361,644
of 25,200,621 outputs
Outputs from Journal of Food Science and Technology
#621
of 1,587 outputs
Outputs of similar age
#166,313
of 338,198 outputs
Outputs of similar age from Journal of Food Science and Technology
#21
of 113 outputs
Altmetric has tracked 25,200,621 research outputs across all sources so far. This one is in the 42nd percentile – i.e., 42% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,587 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 9.2. This one has gotten more attention than average, scoring higher than 60% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 338,198 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 50% of its contemporaries.
We're also able to compare this research output to 113 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 82% of its contemporaries.