Moisture, fat content and fatty acid composition in breaded and nonbreaded deep-fried black pomfret (Parastromateus niger) fillets

• Main Authors: Moradi, Yazdan, Bakar, Jamilah, Che Man, Yaakob, Syed Muhammad, Sharifah Kharidah
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2009
• Online Access: http://psasir.upm.edu.my/id/eprint/15690/1/15690.pdf; http://psasir.upm.edu.my/id/eprint/15690/; http://www.ifrj.upm.edu.my/16%20%282%29%202009/12-%20IFRJ-2008-155%20Yazdan%20Malaysia%20Iran%202nd%20proof.pdf

Effects of breading materials and deep-fat frying on fat uptake, moisture content and fatty acid composition of the black pomfret (Parastromateus niger) fillets. Black pomfret fillets both breaded and non-breaded were deep-fat fried in sunflower oil and palm olein. Fat uptake, moisture content and f...