Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM).

• Main Authors: Moradi, Yazdan, Bakar, Jamilah, Che Man, Yaakob, Syed Muhammad, Sharifah Kharidah
• Format: Article
• Language: English; English
• Published: Iranian Fisheries Research Organization 2010
• Online Access: http://psasir.upm.edu.my/id/eprint/14722/1/Fat%20uptake%20evaluation%20in%20fried%20fish%20fillet%20by%20using%20scanning%20electron%20microscopy.pdf; http://psasir.upm.edu.my/id/eprint/14722/; http://jifro.ir/

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 Soxhe...