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

• Type: Article in International Scientific Journal
• Date: 2014

Authors

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

Journal

Title: International Journal of Food Sciences and Nutrition

Vol. 65 No. 2

Pages: 212-218

ISSN: 0963-7486

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 16 Citations

Scopus - 15 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7