EFFECT OF PRE-TREATMENTS BEFORE AND AFTER FRYING THE ABSORPTION OF OIL, CHEMICAL SILVER CARP FILLETS (HYPOPHTHALMICHTHYS MOLITRIX)

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SEDAGHAT MEHDI; ZAKIPOUR RAHIMABADI ESHAGH; AHMADIFARD EHSAN

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Journal: Research and Innovation in Food Science and Technology Year:2014 | Volume:3 | Issue:1 Page(s): 1-10

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Title

EFFECT OF PRE-TREATMENTS BEFORE AND AFTER FRYING THE ABSORPTION OF OIL, CHEMICAL SILVER CARP FILLETS (HYPOPHTHALMICHTHYS MOLITRIX)

Author(s)

SEDAGHAT MEHDI | ZAKIPOUR RAHIMABADI ESHAGH | AHMADIFARD EHSAN | Issue Writer Certificate

Keywords

DEEP FRYINGQ2

FATTY ACID STRUCTUREQ1

MICROWAVEQ2

SILVER CARPQ2

Abstract

The purpose of this research is to study before treatment (initial frying and MICROWAVE) and after (getting oil) from DEEP FRYING oil filtering on the absorption of SILVER CARP. Treatments: Treatment A or control treatment (DEEP FRYING samples (180oC for 5 to 7 min)), treatment B (DEEP FRYING+removes moisture level after frying), treatments C (pre frying (180oC for 3-2 min) +DEEP FRYING), treatment D (pre frying DEEP FRYING+catch oil after frying), treatment E ( pre cooking in the MICROWAVE (on high power for 1 minute 2450 MHz) +DEEP FRYING) and treatment F (pre cooking in the MICROWAVE+DEEP FRYING+get oil after frying). The ratio of n-6/n-3 fatty acids in samples that were fried Foundation (treatments C and D) increased. Basic cooking in the MICROWAVE before frying and removing surface oil after frying (treatment F) caused the greatest reduction in oil absorption. In the process of DEEP FRYING treatment, as the most striking change was the loss of moisture caused the protein, fat and ash to increase significantly in fried samples than raw the raw ones.

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APA: Copy

SEDAGHAT, MEHDI, ZAKIPOUR RAHIMABADI, ESHAGH, & AHMADIFARD, EHSAN. (2014). EFFECT OF PRE-TREATMENTS BEFORE AND AFTER FRYING THE ABSORPTION OF OIL, CHEMICAL SILVER CARP FILLETS (HYPOPHTHALMICHTHYS MOLITRIX). JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 3(1), 1-10. SID. https://sid.ir/paper/234118/en

Vancouver: Copy

SEDAGHAT MEHDI, ZAKIPOUR RAHIMABADI ESHAGH, AHMADIFARD EHSAN. EFFECT OF PRE-TREATMENTS BEFORE AND AFTER FRYING THE ABSORPTION OF OIL, CHEMICAL SILVER CARP FILLETS (HYPOPHTHALMICHTHYS MOLITRIX). JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;3(1):1-10. Available from: https://sid.ir/paper/234118/en

IEEE: Copy

MEHDI SEDAGHAT, ESHAGH ZAKIPOUR RAHIMABADI, and EHSAN AHMADIFARD, “EFFECT OF PRE-TREATMENTS BEFORE AND AFTER FRYING THE ABSORPTION OF OIL, CHEMICAL SILVER CARP FILLETS (HYPOPHTHALMICHTHYS MOLITRIX),” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 1, pp. 1–10, 2014, [Online]. Available: https://sid.ir/paper/234118/en

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