| Title: | Changes in chemical composition of frozen coated fish products during deep-frying |
| Author(s): | Perez-Palacios T; Petisca C; Casal S; Ferreira IM; |
| Address: | "REQUIMTE, Laboratorio de Bromatologia e Hidrologia, Departamento de Quimica, Faculdade de Farmacia, Universidade do Porto , Porto , Portugal and" |
| DOI: | 10.3109/09637486.2013.854739 |
| ISSN/ISBN: | 1465-3478 (Electronic) 0963-7486 (Linking) |
| Abstract: | "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" |
| Keywords: | "Amino Acids/analysis Animals Bread Cooking/*methods Dietary Fats/*analysis Fatty Acids/*analysis Fatty Acids, Omega-3/analysis Fish Products/*analysis Freezing Furans/*analysis *Hot Temperature Linoleic Acids/analysis Lipid Peroxidation *Plant Oils Sunflo;" |
| Notes: | "MedlinePerez-Palacios, Trinidad Petisca, Catarina Casal, Susana Ferreira, Isabel M P L V O eng Research Support, Non-U.S. Gov't England 2013/11/13 Int J Food Sci Nutr. 2014 Mar; 65(2):212-8. doi: 10.3109/09637486.2013.854739. Epub 2013 Nov 11" |
