Identificador persistente para citar o vincular este elemento:
http://hdl.handle.net/10662/20219
Títulos: | Changes in chemical composition of frozen coated fish products during deep-frying |
Autores/as: | Pérez Palacios, María Trinidad Petisca, Catarina Casal, Susana Ferreira, Isabel |
Palabras clave: | Amino acids;coated fish products;deep-frying;fatty acids;furanic compounds;volatile compounds |
Fecha de publicación: | 2014 |
Resumen: | This work evaluates the influence of deep-frying coated fish products on total fat, fatty acid (FA) and amino acid profile, and on the formation of volatile compounds, with special attention on furan and its derivatives due to their potential harmful characteristics. As expected, deep-frying in sunflower oil increased linoleic acid content, but total fat amount increased only by 2% on a dry basis. Eicosapentanoic and docosahexanoic acids were preserved while g- and a-linoleic acids were oxidised. Deep-frying also induces proteolysis, releasing free AA, and the formation of volatile compounds, particularly aldehydes and ketones arising from polyunsaturated FA. In addition, high quantities of furanic compounds, particularly furan and furfuryl alcohol, are generated during deep-frying coated fish. The breaded crust formed could contribute simultaneously for the low uptake of fat, preservation of long chain n 3 FA, and for the high amounts of furanic compounds formed during the deep-frying process |
URI: | http://hdl.handle.net/10662/20219 |
Colección: | DPAAL - Artículos |
Archivos
Archivo | Descripción | Tamaño | Formato | |
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2014 int j food sci nutr.pdf | Changes in chemical composition of frozen coated fish products during deep-frying | 507,92 kB | Adobe PDF | Descargar |
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