Changes in chemical composition of frozen coated fish products during deep-frying

• Tipo: Artigo em Revista Científica Internacional
• Data: 2014

Autores

Trinidad Perez Palacios (Autor) Outra; Catarina Petisca (Autor) Outra; Susana Casal (Autor) FFUP; Isabel M P L V O Ferreira (Autor) FFUP

Revista

Título: International Journal of Food Sciences and Nutrition

Vol. 65 Nº 2

Páginas: 212-218

ISSN: 0963-7486

Editora: Taylor & Francis

Indexação

ISI Web of Knowledge - 16 Citações

Scopus - 15 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-009-6E9

DOI: 10.3109/09637486.2013.854739

Abstract (EN): 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 gamma- and alpha-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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7