Sedaghat sangani, M. (2013) Effects of pre and post frying treatments on fat intake, lipid content and fatty acid composition of Silver carp (Hypophthalmichthys molitrix) fillet. Masters thesis, University of Zabol.
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Abstract
This research aims to reduce oil uptake during deep-frying fillets were of silver carp. In this study, 15 pieces of silver carp with an average weight of 2/70 kilo grams were bought and then fish in polystyrene boxes containing ice were transported to the laboratory. Washing with water, and the head and tail of a fish and a woman came into fillets 100 grams. All fillet first with the glaze (containing wheat flour and 30% corn flour (10%) and cold (4 ° C) glaze and then using powder Fried Coated were. Fillets prepared randomly in six treatments were divided into who were treated with a or a control treatment (deep frying samples), group B (+ deep frying oil after frying the finals), group C (Basic + frying deep frying), group D (Basic Red + get + deep frying oil after frying), group E (preliminary cooking in microwave + deep frying) and treatment F (bake in microwave + Foundation + to deep frying oil after frying). Test results showed that the total amount of fat and protein levels during deep frying (p <0/05) Have significantly increased the moisture content in the samples that absorb more oil than the other samples, a significant decrease in the level (p <0/05) has. Fatty acid composition of 13 fatty acids was identified in the study treatments. Palmitic acid (16:0) and oleic acid (18:1 n-9) in the case of Fried increased. Amount of acid (EPA) and acid (DHA) decreased significantly after the frying (p <0/05) said. Ratio of n-6 to n-3 in the samples treated red rose and heated by microwave in the preliminary final and then deep frying oil were taken to reduce the absorption showed the best results.
| Item Type: | Thesis (Masters) |
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| Uncontrolled Keywords: | Frying, Fatty acid composition, Silver carp, Coating |
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling |
| Depositing User: | admin admin1 admin2 |
| Date Deposited: | 15 Jun 2016 06:59 |
| Last Modified: | 15 Jun 2016 06:59 |
| URI: | http://eprints.uoz.ac.ir/id/eprint/772 |
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