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


Moradi, Yazdan and Bakar, Jamilah and Che Man, Yaakob and Syed Muhammad, Sharifah Kharidah (2009) Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet. Journal of Fisheries and Aquatic Science, 4 (5). pp. 254-260. ISSN 1816-4927; ESSN: 1996-0751


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-fried in sunflower oil and stored at -20°C for 1 week. They were then finally cooked in the combination oven. Fat, moisture, texture and color of the cooked fillets were evaluated. Results indicated that moisture loss and the fat uptake of cooked fillets decreased with increasing pre-drying time. Instrumental texture analysis showed that hardness of the pre-dried samples increased as compared to the control. Results from color evaluation showed that the b* (yellowness) values of the samples increased, while L* (whiteness) and a* (redness) values did not change significantly (p<0.05). The best quality product was prepared when 90 sec pre-drying time was applied.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.3923/jfas.2009.254.260
Publisher: Academic Journals
Keywords: Pre-drying; Sunflower oil; Oven cooking; Quality characteristics.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 10 Feb 2014 04:58
Last Modified: 22 Oct 2015 07:07
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3923/jfas.2009.254.260
URI: http://psasir.upm.edu.my/id/eprint/14402
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