Effect of frying on the microstructure of frozen battered squid rings

Abstract.

The effect of frying on the microstructure of frozen battered squid rings was studied by means of scanning electron microscopy and low temperature scanning electron microscopy. It was observed that many microstructural modifications take place in the food substrate – squid – and in the layer of batter. In the fibres of squid that has been battered, frozen and fried, the central sarcoplasm is still visible but altered by coagulation of the sarcoplasmic proteins; the fibres of the muscle tissue also become more closely packed during the frying process, owing to loss of interfibrillar water by evaporation. It is seen that absorption of fat during frying – which may be more than 40% (w/w) – takes place not only in the layer of batter but also in the squid ring; the fat also draws other components of the batter, such as starch, to the denatured squid surface. After the final frying process, gas cells, formed by release of the gases generated, and consolidation of the microstructural components of the coagulated batter are observed. The structure of the solid fried batter matrix is basically formed by proteins and starch granules.