Effect of Culinary Oil on Changes in Lipid Quality and Physical Properties of Fried Indian Mackerel (Rastrelliger kanagurta) Steaks
Effect of Culinary Oil on Changes in Lipid Quality and Physical Properties of Fried Indian Mackerel (Rastrelliger kanagurta) Steaks
| dc.contributor.author | Laly, S.J. | |
| dc.contributor.author | Venketeswarlu, G. | |
| dc.date.accessioned | 2017-02-17T06:36:43Z | |
| dc.date.available | 2017-02-17T06:36:43Z | |
| dc.date.issued | 2016 | |
| dc.description.abstract | Separate vegetable oils are preferred for frying fish in different parts of India. The oil can influence composition of lipid, quality and physical properties of fried fish. Five culinary oils such as sunflower, coconut, groundnut, palm and mustard oil were selected for frying Indian mackerel (Rastrelliger kanagurta) and changes in fatty acid composition, lipid oxidation indices, texture profile and colour were evaluated. A significant (p<0.05) influence of culinary oil type on fatty acid composition of fried mackerel was observed. Content of EPA and DHA were significantly decreased in all the deep fried samples. ω3/ω6 ratio was higher in the fish deep fried in coconut oil compared to other oils. The fish - derived EPA and DHA were detected in culinary oils after frying. Principal component analysis of fatty acids of culinary oils and deep fried samples clearly revealed the influence of oil on fatty acid profiles of fried fish. Hardness was highest sample fried in coconut oil. Variation in colour was also observed with respect to type of oil used. | en_US |
| dc.identifier.citation | Fiishery Technology 2016:53(3), 211-219 | en_US |
| dc.identifier.issn | 0015-3001 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/2473 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists(India) | en_US |
| dc.title | Effect of Culinary Oil on Changes in Lipid Quality and Physical Properties of Fried Indian Mackerel (Rastrelliger kanagurta) Steaks | en_US |
| dc.type | Article | en_US |