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

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NOORZAEE KHADIJEH; ZAKIPOUR RAHIMABADI ESHAGH; ALIZADEH DOGHIKOLAEE EBRAHIM

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Paper Information

Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2016 | Volume:4 | Issue:4 Page(s): 121-133

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Title

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 | Issue Writer Certificate

Keywords

FISH FILLETQ1

EDIBLE COATINGQ2

FATTY ACID PROFILEQ1

FLASH FRYQ2

FROZEN STORAGEQ2

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.

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APA: Copy

NOORZAEE, KHADIJEH, ZAKIPOUR RAHIMABADI, ESHAGH, & ALIZADEH DOGHIKOLAEE, EBRAHIM. (2016). PROXIMATE ANALYSIS AND FATTY ACID COMPOSITION OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FILLET AFTER FLASH FRYING, FROZEN STORAGE AND DEEP-FAT FRYING. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 4(4), 121-133. SID. https://sid.ir/paper/246795/en

Vancouver: Copy

NOORZAEE KHADIJEH, ZAKIPOUR RAHIMABADI ESHAGH, ALIZADEH DOGHIKOLAEE EBRAHIM. PROXIMATE ANALYSIS AND FATTY ACID COMPOSITION OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FILLET AFTER FLASH FRYING, FROZEN STORAGE AND DEEP-FAT FRYING. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2016;4(4):121-133. Available from: https://sid.ir/paper/246795/en

IEEE: Copy

KHADIJEH NOORZAEE, ESHAGH ZAKIPOUR RAHIMABADI, and EBRAHIM ALIZADEH DOGHIKOLAEE, “PROXIMATE ANALYSIS AND FATTY ACID COMPOSITION OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FILLET AFTER FLASH FRYING, FROZEN STORAGE AND DEEP-FAT FRYING,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 4, no. 4, pp. 121–133, 2016, [Online]. Available: https://sid.ir/paper/246795/en

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