جستجوی مقالات مرتبط با کلیدواژه "سرخ کردن" در نشریات گروه "شیلات"

This study aimed to investigate the effect of frying silver carp sausage using different vegetable oils on the composition of fatty acids and the nutritional quality of its fat. First, silver carp surimi was prepared by washing method, and then sausage was prepared with other food items and additives. Then, the sausages were fried into four vegetable oils (olive, rapeseed, soybean, and sunflower oils) by immersion in oil (at a temperature of 180±3 ℃). The results showed that the type of frying oil significantly affects the fatty acid composition and nutritional quality of its fat (P≥0.05). Sausages fried with olive and sunflower oil had the highest (28.7) and the lowest (13.9) saturated fatty acids (in percentage), respectively. The same trend prevailed regarding the monounsaturated fatty acids. However, regarding polyunsaturated fatty acids, the results were the opposite i.e. the highest and lowest amounts were observed in sausages fried in sunflower and olive oil, respectively. Although in terms of total omega-3 fatty acids, fried sausages in sunflower oil had the highest value among other experimental treatments, but in terms of the ratio of omega-3 fatty acids to omega-6 (n3/ n6), the highest value was observed for fried sausages in rapeseed oil. The results of the present study showed that although sausages cooked with different vegetable oils contain most of the essential fatty acids necessary for humans (including linoleic and alpha-linolenic) because of a high proportion of omega-6, but in all experimental oils, their planned consumption is recommended.

In the present study, the effect of pre and post frying treatments on oil absorption and nutritional value of silver carp (Hypophthalmicththys molitrix) fillet were examined. Experimental treatments, including treatment 1 (control): normal frying; treatment 2: drying the fillets at room temperature before frying until reach a constant weight; treatment 3: normal frying, removing the oil from the fried fillet on a strainer in hot air until it reaches a constant weight; treatment 4: was the composition of treatment 2 and 3 (drying the fillets at room temperature before frying, normal frying and removing the oil from the fried fillet on a strainer in hot air until it reaches a constant weight; and the raw fillets were tested without frying. At the end of the experiment, chemical compounds, fatty acid profiles, and AI and TI characteristics of fish fillets were measured in various experimental treatments. The results of the study showed that the frying process caused significant changes in the chemical composition and the fatty acid profile of the fried fillets compared to the raw fillets. Examination of the fatty acids profile of fillet, as well as n-3/n-6 ratio and AI showed that these indicators increased due to normal frying compared to other experimental treatments. Also Frying reduces TI in frying experimental treatments. In general, it can be concluded that the total fat content of fish and the profile of its fatty acids can change during the frying process. Therefore, the use of pre-drying pre-treatment before frying and oil extraction in hot air after frying can be a way to reduce the oil adsorption by fried foods.

The aim of this study was to investigate the effect of cooking (frying and microwave), chitosan additive and freezer storage on the fish fillet in terms of sensory and color evaluation and weight changes.

Cultivated fish fillets, frozen at -18 ° C for 4 months. They were then transferred to the Fisheries Processing Laboratory of the Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, in the shortest possible time (day 0, day 2 and month 4). The fillets were frozen and cooked in a pan and microwave. The experiment was designed in 4 treatments: T1 (fried sample without chitosan), T2 (fried sample containing 1% acid-soluble chitosan), T3 (microwave cooked sample without chitosan), T4 (Microwave cooked sample containing 1% acid-soluble chitosan). Fillet weights were measured before and after cooking. Sensory evaluation and colorimetric evaluation of fillets were also performed after cooking.

The use of 1% acid soluble chitosan had no significant effect on sensory parameters and colorimetric factors (p> 0.05). Weight changes in fried fillets increased over time but decreased in microwave-cooked fillets over time.

The use of natural additives such as acid soluble chitosan 1% had no significant effect on the sensory indeces compared to the control group. In terms of colorimetric factors, chitosan had a positive effect on yellowness index. In terms of cooking and having a safe product, it is very important that the weight factor of the microwave cooked fillets is more favorable than the fried fillets.