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| Field | Value |
| Title | Physical and chemical change in oil used for frying fish |
| Names |
Sankar, T.V.
Ammu, K. Ragunath, M.R. Devadasan, K. |
| Date Issued | 1998 (iso8601) |
| Abstract | Coconut oil was repeatedly used for four days for frying mackerel. Changes in the characteristics of fried mackerel and the frying oil were monitored. The oil became darker and more viscous when used for frying consecutively for four days. Total carbonyls and conjugated dienes increased. Iodine value and non-saponifiable matter which were low in the fresh oil increased due to exchange of lipid between fish frying oil. Saturated fatty acids decreased and mono and polyunsaturated fatty acids increased in the frying oil with progressive frying. There was an increase in saturated fatty acid fraction and decrease in Iodine value of lipids in the fried fish. |
| Genre | Article |
| Topic | fried fish |
| Identifier | Advances and Priorities in Fisheries Technology- Proceedings of the Symposium on Advances and Priorities in Fisheries Technology SOFT(I) and CIFT Cochin, 11-13 Feb : 354-357 |