Effects of different final cooking methods on physico-chemical properties of breaded fish fillets.

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Effects of different final cooking methods on physico-chemical properties of breaded fish fillets.

Breaded black pomfret (Parastromateus niager) fillets were pre-fried for 30 sec in sunflower oil and palm olein and stored at -20°C for one week prior to the final cooking. They were finally cooked by microwave, oven and deep-fat frying. Moisture loss, fat uptake, fatty acid, texture and color of t...

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Bibliographic Details
Main Authors:	Moradi, Yazdan, Bakar, Jamilah, Syed Muhammad, Sharifah Kharidah, Che Man, Yaakob
Format:	Article
Language:	English English
Published:	Academic Journals 2009
Online Access:	http://psasir.upm.edu.my/id/eprint/14365/ http://psasir.upm.edu.my/id/eprint/14365/1/Effects%20of%20different%20final%20cooking%20methods%20on%20physico.pdf

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