Changes During Frying of Mackerel at Different Temperatures
Changes During Frying of Mackerel at Different Temperatures
Date
2001
Authors
Chand, B.K
Dora, K.C
Sarkar, S
Maragal, M.M
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Rate of heat penetration to the centre of fish piece (mackerel) during frying was studied
at two selected temperatures of 120oC and 160oC by inserting needle type thermocouple. Heat
penetration rate to the centre of fish piece was slower at 120oC than at 160oC. At 120oC,
centre temperature did not reach 1000C even after prolonged frying; whereas at 160oC, it
crossed lOCFC after 16 min of frying. Effect of variation in frying temperature and time on
frying loss, moisture content and moisture loss of fried fish were studied in detail. Biochemical
changes in fish during frying and the oil consumption rate were estimated at four treatments
viz., UVKl for 18 min, I-IO for 10 min, Umi for 5 min and ISO'C for 5 min. Parameters
like moisture, crude protein, crude fat, total ash, salt, TVB-N, TMA-N, PV, FFA and caloric
values were analysed. There was a sharp increase in TVB-N, TMA-N, PV and FFA content
in fish during frying
Description
Keywords
Heat penetration, deep frying, biochemical characteristics, mackerel
Citation
Fishery Tech 38(2):87-91