Lipids of fish fillets: Changes following cooking by different methods
1978
Mai, J. | Shimp, J. | Weihrauch, J. | Kinsella, J.E.
Extract: The effects of cooking by baking, pan frying and deep fat frying on the lipid content and composition of breaded and nonbreaded fillets of lake trout, white sucker and bluegill were determined. Cooking resulted in moisture loss. Breading absorbed significant amounts of frying oil but reduced moisture loss from fillets. The fatty acid composition of trout changed little whereas that of sucker and bluegill, which absorbed frying oil, tended to reflect the fatty acid composition of the oil. Changes in the concentration of phospholipids varied with method of cooking and species of fish. There was a significant decrease in cholesterol content of all species following cooking.
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