Abstract
In this experiment,coconut breaded tilapia fillets were fried in soybean oil and moisture loss,oil absorption,fragility,color and sensory attributes were used to evaluate the effect of frying time( 1.5,2.5,3.5,4.5 min) and temperature( 160,170,180,200 ℃) on quality of samples.LF- NMR was used to study the relationship between moisture loss and oil absorption in the process of frying.Results showed that longer frying time and higher frying temperature lead to higher moisture loss and higher oil absorption,which persenting a positive correlativity.In addition,coconut breaded tilapia fillets fried at 170 ℃ for 2.5 min showed golden yellow color and higher texture property,maintaining the highest sensory score.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
