Improvement of food safety and shelf life of refrigerated croquettes by using evoo encapsulated in cyclodextrins in breadcrumbs
- Barón Yusty, Marta
- Ros Chumillas, María
- López Gómez, Antonio
- Martínez Hernández, Ginés Benito
- Antonio López Gómez (dir. congr.)
- José Ramón García Cascales (dir. congr.)
- Ginés Benito Martínez Hernández (dir. congr.)
- Arturo Esnoz Nicuesa (dir. congr.)
- Asunción Iguaz Gainza (dir. congr.)
- Fernando Illán Gómez (dir. congr.)
- Francisco Javier Sánchez Velasco (dir. congr.)
- José Pablo Delgado Marín (dir. congr.)
- Ramón Antonio Otón Martínez (dir. congr.)
Editorial: Universidad Politécnica de Cartagena
ISBN: 978-84-17853-55-6
Año de publicación: 2022
Páginas: 293-299
Tipo: Capítulo de Libro
Resumen
Despite the desired sensorial characteristics proportionated by deep-fat frying, the fried breaded products are poorly perceived to consumers for health concerns. In the present study, the addition of 0 % and 33 % EVOO-α-CD in wheat and corn breadcrumbs in croquettes manufacturing was studied. The processing steps for 33% EVOO-α-CD croquettes consisted of pre-cooking under short-wavelength infrared oven and final cooking by hot air (home) oven, while control (0 % EVOO-α-CD) croquettes were no pre-cooked, and final cooking was by deepfat frying. The physicochemical and sensory quality, and fat, fiber and acrylamide contents of croquettes were studied during refrigerated storage (at 4 ºC for 20 days). Higher fiber content and lower acrylamide and fat levels were found in samples fortified with 33 % of EVOO-α-CD. Microbial load of mesophilic microorganisms were decreased when incorporating EVOO-α-CD, as it reduced up to 5 log CFU/g. In conclusion, a fried-free infrared-baked ...