Acceptability of batter-coated squid rings prepared without industrial pre-frying.

摘要

A panel of 50 consumers was recruited to study the sensory acceptability of batter-coated squid rings prepared by an innovative method that eliminates the pre-frying step through the addition of a cellulose derivative and, compared with traditional batter-coated squid rings, reduces oil absorption during the final frying stage. 3 tasting sessions were conducted to study the effect of providing nutritional information (fat content), before or after a familiarization period of 7 days home use, on the assessment of appearance, crispness, batter thickness, flavour and global product acceptance. Acceptability scores for the innovative low-fat product rose after the familiarization period. Nutritional information provided before the familiarization period did not give rise to significant differences in the ratings achived by the innovative batter-coated squid rings.