Moisture, fat content and fatty acid composition in breaded and nonbreaded deep-fried black pomfret (Parastromateus niger) fillets

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Moisture, fat content and fatty acid composition in breaded and nonbreaded deep-fried black pomfret (Parastromateus niger) fillets

Effects of breading materials and deep-fat frying on fat uptake, moisture content and fatty acid composition of the black pomfret (Parastromateus niger) fillets. Black pomfret fillets both breaded and non-breaded were deep-fat fried in sunflower oil and palm olein. Fat uptake, moisture content and f...

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Bibliographic Details
Main Authors:	Moradi, Yazdan, Bakar, Jamilah, Che Man, Yaakob, Syed Muhammad, Sharifah Kharidah
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2009
Online Access:	http://psasir.upm.edu.my/id/eprint/15690/ http://psasir.upm.edu.my/id/eprint/15690/1/15690.pdf

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