Physical and chemical change in oil used for frying fish

Simple item page
dc.contributor.authorSankar, T.V.
dc.contributor.authorAmmu, K.
dc.contributor.authorRagunath, M.R.
dc.contributor.authorDevadasan, K.
dc.date.accessioned2013-06-15T05:46:22Z
dc.date.available2013-06-15T05:46:22Z
dc.date.issued1998
dc.description.abstractCoconut oil was repeatedly used for four days for frying mackerel. Changes in the characteristics of fried mackerel and the frying oil were monitored. The oil became darker and more viscous when used for frying consecutively for four days. Total carbonyls and conjugated dienes increased. Iodine value and non-saponifiable matter which were low in the fresh oil increased due to exchange of lipid between fish frying oil. Saturated fatty acids decreased and mono and polyunsaturated fatty acids increased in the frying oil with progressive frying. There was an increase in saturated fatty acid fraction and decrease in Iodine value of lipids in the fried fish.en_US
dc.identifier.citationAdvances and Priorities in Fisheries Technology- Proceedings of the Symposium on Advances and Priorities in Fisheries Technology SOFT(I) and CIFT Cochin, 11-13 Feb : 354-357en_US
dc.identifier.urihttp://hdl.handle.net/123456789/220
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectfried fishen_US
dc.subjectfrying oilen_US
dc.subjectphysical changesen_US
dc.subjectchemical changesen_US
dc.titlePhysical and chemical change in oil used for frying fishen_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
physical and chemical changes in oil.pdf
Size:
206.5 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
201 B
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Conference papers (B&N)