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Information Journal Paper

Title

Effect of moisture and oil removing, pre and post frying process on oil absorption and nutritional quality of silver carp (Hypophthalmicththys molitrix) fillet

Pages

  229-240

Keywords

Silver Carp (Hypophthalmicththys molitrix)Q2

Abstract

 In the present study, the effect of pre and post Frying treatments on Oil absorption and nutritional value of silver carp (Hypophthalmicththys molitrix) fillet were examined. Experimental treatments, were included treatment 1 (control): normal Frying; treatment 2: Drying the fillets at room temperature before Frying to get a constant weight; treatment 3: normal Frying, removing the oil from the fried fillet on a strainer in hot air until getting a constant weight; treatment 4: was the composition of treatment 2 and 3 (Drying the fillets at room temperature before Frying, normal Frying and removing the oil from the fried fillet on a strainer in hot air to get a constant weight; and the raw fillets were tested without Frying. At the end of the experiment, chemical compounds, fatty acid profiles, and AI and TI characteristics of Fish fillets were measured in various experimental treatments. The results showed that the Frying process caused significant changes in the chemical composition and the fatty acid profile of the fried fillets compared to the raw fillets. The Fatty Acids profile of fillet, n-3/n-6 ratio and AI showed that these indicators increased due to normal Frying compared to other experimental treatments. During Frying TI reduces in Frying experimental treatments as well. In general, it was concluded that the total fat content of fish and the profile of its Fatty Acids could change during the Frying process. Therefore, the use of pre-Drying and pre-treatment before Frying and oil extraction in hot air after Frying can be a way to reduce the oil adsorption by fried foods.

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    APA: Copy

    Ashrafi, Seyed Meysam, & ZAKIPOUR RAHIMABADI, ESHAGH. (2020). Effect of moisture and oil removing, pre and post frying process on oil absorption and nutritional quality of silver carp (Hypophthalmicththys molitrix) fillet. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), 73(2 ), 229-240. SID. https://sid.ir/paper/162028/en

    Vancouver: Copy

    Ashrafi Seyed Meysam, ZAKIPOUR RAHIMABADI ESHAGH. Effect of moisture and oil removing, pre and post frying process on oil absorption and nutritional quality of silver carp (Hypophthalmicththys molitrix) fillet. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES)[Internet]. 2020;73(2 ):229-240. Available from: https://sid.ir/paper/162028/en

    IEEE: Copy

    Seyed Meysam Ashrafi, and ESHAGH ZAKIPOUR RAHIMABADI, “Effect of moisture and oil removing, pre and post frying process on oil absorption and nutritional quality of silver carp (Hypophthalmicththys molitrix) fillet,” JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), vol. 73, no. 2 , pp. 229–240, 2020, [Online]. Available: https://sid.ir/paper/162028/en

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