Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet.

• Main Authors: Moradi, Yazdan, Bakar, Jamilah, Che Man, Yaakob, Syed Muhammad, Sharifah Kharidah
• Format: Article
• Language: English; English
• Published: Academic Journals 2009
• Online Access: http://psasir.upm.edu.my/id/eprint/14402/1/Effects%20of%20pre.pdf; http://psasir.upm.edu.my/id/eprint/14402/

The objective of this study was to investigate the effects of pre-drying process on quality of fried breaded fish fillets. For this study, breaded black pomfret (Parastromateus niger) fillets were pre-dried in conventional oven at 180°C for 0, 30, 60, 90 and 120 sec. The pre-dried fillets were pre-f...