Changes During Frying of Mackerel at Different Temperatures

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dc.contributor.authorChand, B.K
dc.contributor.authorDora, K.C
dc.contributor.authorSarkar, S
dc.contributor.authorMaragal, M.M
dc.date.accessioned2021-11-26T10:11:49Z
dc.date.available2021-11-26T10:11:49Z
dc.date.issued2001
dc.description.abstractRate 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 fryingen_US
dc.identifier.citationFishery Tech 38(2):87-91en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5387
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectHeat penetration, deep frying, biochemical characteristics, mackerelen_US
dc.titleChanges During Frying of Mackerel at Different Temperaturesen_US
dc.typeArticleen_US
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