Effects of different final cooking methods on physico-chemical properties of breaded fish fillets.
Breaded black pomfret (Parastromateus niager) fillets were pre-fried for 30 sec in sunflower oil and palm olein and stored at -20°C for one week prior to the final cooking. They were finally cooked by microwave, oven and deep-fat frying. Moisture loss, fat uptake, fatty acid, texture and color of t...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Academic Journals
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14365/1/Effects%20of%20different%20final%20cooking%20methods%20on%20physico.pdf http://psasir.upm.edu.my/id/eprint/14365/ |
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