Click for new scientific resources and news about Corona[COVID-19]

Paper Information

Journal:   JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)   WINTER 2016 , Volume 4 , Number 4; Page(s) 121 To 133.
 
Paper: 

PROXIMATE ANALYSIS AND FATTY ACID COMPOSITION OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FILLET AFTER FLASH FRYING, FROZEN STORAGE AND DEEP-FAT FRYING

 
 
Author(s):  NOORZAEE KHADIJEH, ZAKIPOUR RAHIMABADI ESHAGH*, ALIZADEH DOGHIKOLAEE EBRAHIM
 
* FISHERIES DEPARTMENT, UNIVERSITY OF ZABOL, FACULTY OF NATURAL RESOURCES, UNIVERSITY OF ZABOL, ZABOL, IRAN
 
Abstract: 

The fatty acid composition and changes in silver carp fillet after flash frying, frozen storage and deep frying of was studied. For this purpose, fillets with edible coating and uncoated were tested. Fillets after flash frying for 30s, cooling, packaging and cooling were kept in freezer for three months, then deep fried. Flash frying and final deep frying increased the amount of total fat in fillets. The fat content of samples (5.07% at day 0) changed to 9.52±1.97 and 7.54±2.80 % after flash frying and to 9.33±0.70 and 9.39±0.24 % after final deep frying in uncoated and coated samples, respectively. Moisture content decreased after frying and increased after 3 months frozen storage (P<0.05). Twenty six saturated and unsaturated fatty acids were detected in samples. N-3/n-6 ratio was 3.37 in control samples. This ratio was 0.82 and 0.65 for uncoated and coated samples, respectively after flash frying and decreased to 0.66 and 0.28 after final deep frying. Atherogenic index (AI) and thrombosis index (TI) in day 90 after final deep frying in uncoated and coated treatments were 0.60, 0.53 and 0.57 and 0.69, respectively.

 
Keyword(s): FISH FILLET, EDIBLE COATING, FATTY ACID PROFILE, FLASH FRY, FROZEN STORAGE
 
References: 
  • ندارد
 
  Persian Abstract Yearly Visit 77
 
Latest on Blog
Enter SID Blog