Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet.
The objective of this study was to investigate the effects of pre-drying process on quality of fried breaded fish fillets. For this study, breaded black pomfret (Parastromateus niger) fillets were pre-dried in conventional oven at 180°C for 0, 30, 60, 90 and 120 sec. The pre-dried fillets were pre-f...
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| Format: | Article |
| Language: | English English |
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Academic Journals
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14402/ http://psasir.upm.edu.my/id/eprint/14402/1/Effects%20of%20pre.pdf |
| _version_ | 1848842383662252032 |
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| author | Moradi, Yazdan Bakar, Jamilah Che Man, Yaakob Syed Muhammad, Sharifah Kharidah |
| author_facet | Moradi, Yazdan Bakar, Jamilah Che Man, Yaakob Syed Muhammad, Sharifah Kharidah |
| author_sort | Moradi, Yazdan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The objective of this study was to investigate the effects of pre-drying process on quality of fried breaded fish fillets. For this study, breaded black pomfret (Parastromateus niger) fillets were pre-dried in conventional oven at 180°C for 0, 30, 60, 90 and 120 sec. The pre-dried fillets were pre-fried in sunflower oil and stored at -20°C for 1 week. They were then finally cooked in the combination oven. Fat, moisture, texture and color of the cooked fillets were evaluated. Results indicated that moisture loss and the fat uptake of cooked fillets decreased with increasing pre-drying time. Instrumental texture analysis showed that hardness of the pre-dried samples increased as compared to the control. Results from color evaluation showed that the b* (yellowness) values of the samples increased, while L* (whiteness) and a* (redness) values did not change significantly (p<0.05). The best quality product was prepared when 90 sec pre-drying time was applied. |
| first_indexed | 2025-11-15T07:58:16Z |
| format | Article |
| id | upm-14402 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:58:16Z |
| publishDate | 2009 |
| publisher | Academic Journals |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-144022015-10-22T07:07:39Z http://psasir.upm.edu.my/id/eprint/14402/ Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet. Moradi, Yazdan Bakar, Jamilah Che Man, Yaakob Syed Muhammad, Sharifah Kharidah The objective of this study was to investigate the effects of pre-drying process on quality of fried breaded fish fillets. For this study, breaded black pomfret (Parastromateus niger) fillets were pre-dried in conventional oven at 180°C for 0, 30, 60, 90 and 120 sec. The pre-dried fillets were pre-fried in sunflower oil and stored at -20°C for 1 week. They were then finally cooked in the combination oven. Fat, moisture, texture and color of the cooked fillets were evaluated. Results indicated that moisture loss and the fat uptake of cooked fillets decreased with increasing pre-drying time. Instrumental texture analysis showed that hardness of the pre-dried samples increased as compared to the control. Results from color evaluation showed that the b* (yellowness) values of the samples increased, while L* (whiteness) and a* (redness) values did not change significantly (p<0.05). The best quality product was prepared when 90 sec pre-drying time was applied. Academic Journals 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14402/1/Effects%20of%20pre.pdf Moradi, Yazdan and Bakar, Jamilah and Che Man, Yaakob and Syed Muhammad, Sharifah Kharidah (2009) Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet. Journal of Fisheries and Aquatic Science, 4 (5). pp. 254-260. ISSN 1816-4927; ESSN: 1996-0751 10.3923/jfas.2009.254.260 English |
| spellingShingle | Moradi, Yazdan Bakar, Jamilah Che Man, Yaakob Syed Muhammad, Sharifah Kharidah Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet. |
| title | Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet. |
| title_full | Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet. |
| title_fullStr | Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet. |
| title_full_unstemmed | Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet. |
| title_short | Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet. |
| title_sort | effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet. |
| url | http://psasir.upm.edu.my/id/eprint/14402/ http://psasir.upm.edu.my/id/eprint/14402/ http://psasir.upm.edu.my/id/eprint/14402/1/Effects%20of%20pre.pdf |