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

Citation

Moradi, Yazdan and Bakar, Jamilah and Che Man, Yaakob and Syed Muhammad, Sharifah Kharidah (2010) Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM). Iranian Journal of Fisheries Sciences, 9 (2). pp. 327-336. ISSN 1562-2916

Abstract

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 Soxhelet method and scanning electron microscopy (SEM) was studied. Results from Soxhelet method showed that fat content in the non-breaded fried fillets was significantly (P<0.05) higher than breaded fillets. This was confirmed by the SEM. Observations from the SEM micrographs showed that some gas cell can be seen in the non-breaded fried fillets. Presence of these cells in the non-breaded fillets resulted in the higher fat uptake than that of fish muscle fillets. Observation by the SEM also showed that the surfaces of the non-breaded fried fillets highly deformed. However, this deformation in the breaded fried fillets was significantly lower.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
Publisher:	Iranian Fisheries Research Organization
Keywords:	SEM; Fish fat content; Black pomfret; Breaded fish.
Depositing User:	Khairil Ridzuan Khahirullah
Date Deposited:	04 Apr 2014 01:47
Last Modified:	21 Oct 2015 02:54
URI:	http://psasir.upm.edu.my/id/eprint/14722
Statistic Details:	View Download Statistic

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