KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/14682| Title: | Effect of Culinary Oil on Changes in Lipid Quality and Physical Properties of Fried Indian Mackerel (Rastrelliger kanagurta) Steaks |
| Other Titles: | Not Available |
| Authors: | Laly, S.J. Venketeswarlu, G. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology ICAR::Indian Council of Agricultural Research Headquarters |
| Published/ Complete Date: | 2016-07-01 |
| Project Code: | Not Available |
| Keywords: | Indian mackerel deep frying fatty acid profile physical properties principal component analysis |
| Publisher: | Society of Fisheries Technologists(India) |
| Citation: | Laly, S.J. and Venketeshwarlu, G. (2016) – Effect of culinary oil on changes in lipid quality and physical properties of fried Indian mackerel (Rastrelliger kanagurta) steaks, Fish. Technol., 53(3): 211-219. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Separate vegetable oils are preferred for frying fish in different parts of India. The oil can influence composition of lipid, quality and physical properties of fried fish. Five culinary oils such as sunflower, coconut, groundnut, palm and mustard oil were selected for frying Indian mackerel (Rastrelliger kanagurta) and changes in fatty acid composition, lipid oxidation indices, texture profile and colour were evaluated. A significant (p<0.05) influence of culinary oil type on fatty acid composition of fried mackerel was observed. Content of EPA and DHA were significantly decreased in all the deep fried samples. ω3/ω6 ratio was higher in the fish deep fried in coconut oil compared to other oils. The fish - derived EPA and DHA were detected in culinary oils after frying. Principal component analysis of fatty acids of culinary oils and deep fried samples clearly revealed the influence of oil on fatty acid profiles of fried fish. Hardness was highest sample fried in coconut oil. Variation in colour was also observed with respect to type of oil used. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Fishery Technology |
| NAAS Rating: | 5.82 |
| Volume No.: | 53(3) |
| Page Number: | 211-219 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/14682 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Effect of culinary oil on changes.pdf | 204.36 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.