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:: دوره 9، شماره 2 - ( 2-1389 ) ::
جلد 9 شماره 2 صفحات 327-336 برگشت به فهرست نسخه ها
Fat uptake evaluation in fried fish fillet by using Scanning Electron Microscopy (SEM)
چکیده:   (17411 مشاهده)
The aim of this study was to investigate the effects of breading materials and two different frying oils on the fat up-take in the fish fillets during frying process. Breaded and non-breaded black pomfret (Parastromateus niger) fillets were fried in sunflower oil and palm olein. Fat content by Soxhelet method and scanning electron microscopy (SEM) was studied. Results from Soxhelet method showed that fat content in the non-breaded fried fillets was significantly (P<0.05) higher than breaded fillets. This was confirmed by the SEM. Observations from the SEM micrographs showed that some gas cell can be seen in the non-breaded fried fillets. Presence of these cells in the non-breaded fillets resulted in the higher fat uptake than that of fish muscle fillets. Observation by the SEM also showed that the surfaces of the non-breaded fried fillets highly deformed. However, this deformation in the breaded fried fillets was significantly lower.
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نوع مطالعه: پژوهشي |
دریافت: ۱۳۸۹/۴/۷ | پذیرش: ۱۳۹۴/۶/۲۲ | انتشار: ۱۳۹۴/۶/۲۲
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Bakar J, Moradi Y, Man Y C, kharidah S. Fat uptake evaluation in fried fish fillet by using Scanning Electron Microscopy (SEM). IJFS. 2010; 9 (2) :327-336
URL: http://jifro.ir/article-1-12-fa.html

Fat uptake evaluation in fried fish fillet by using Scanning Electron Microscopy (SEM). مجله علوم شیلاتی ایران. 1389; 9 (2) :327-336

URL: http://jifro.ir/article-1-12-fa.html



دوره 9، شماره 2 - ( 2-1389 ) برگشت به فهرست نسخه ها
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
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