Volume 8, Issue 30 (2011)                   FSCT 2011, 8(30): 1-9 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Effects of frying on proximate and fatty acid characteristics of fish fingers made from mince and surimi of common carp (Cyprinus carpio). FSCT. 2011; 8 (30) :1-9
URL: http://fsct.modares.ac.ir/article-7-8932-en.html
Abstract:   (7404 Views)
The changes on proximate and fatty acids profile during surimi production and also during frying of fish fingers produced from mince and surimi of common carp were investigated. In surimi production process, moisture increased from 70.95% to 75.17% and instead crude protein and fat was reduced from 18.71% to 12.22% and 2.27% to 1.98%, respectively. After frying of fish finger produced from mince and surimi in sunflower oil, crude fat were increased from 2.27% to 5.58% and 1.98% to 4.01%, respectively. Crude protein and moisture was decreased during frying. Totally, sixteen fatty acids were identified of saturated, polyunsaturated and monounsaturated fatty acids in fish fingers. Washing of fish mince reduced myristic acid content from 7.98% to 1.30%. During frying the content of oleic, linoleic and palmitic acid were increased in fish fingers and instead the other fatty acids percent was decreased after frying. PUFA/SFA ratio in fish finger produced from mince and surimi during frying was increased from 0.45 to 0.65 g/100 g fatty acid and 0.61 to 0.62 g/100 g fatty acid, respectively.
Full-Text [PDF 282 kb]   (3081 Downloads)    

Received: 2009/06/28 | Accepted: 2009/08/29 | Published: 2011/09/29

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.