Microstructural study of frozen batter-coated squid rings prepared by an innovative process without a pre-frying step

Cryo-Scanning Electron Microscopy was used to study the microstructure of frozen batter-coated products prepared by an innovative process. This recently patented process makes possible to eliminate the industrial pre-frying stage that coagulates the batter layer and replace it by coagulation in a hot water bath at 70 °C followed by a short thermal treatment in a microwave oven. The innovative process is made possible by adding methylcellulose to the batter formula. The microscopic observations show that adding this cellulose derivative to the batter formula produces a microstructural matrix that favors the coating–food interaction. After immersing the batter-coated product in hot water, the coating was found to have developed a consolidated structure. This was further reinforced by the microwave oven step, allowing the product to be handled without deteriorating. Maintenance of good adhesion between the coating and the food (squid) surface was observed in the final fried product as well.