Abstract
Fatty acid distribution in the different parts of kutum, Rutilus frisii kutum and the effect of frying and refrigerated storage followed by reheating on lipid oxidation and fatty acid composition in different parts of body flesh were evaluated. Lipid content increased after frying and reheating. In general, saturated fatty acids were higher in anterior parts, while the contents of polyunsaturated fatty acids increased from the anterior to the posterior parts. Frying decreased the contents of unsaturated fatty acids but increased the contents of saturated fatty acids. After refrigerated storage, followed by microwave reheating, the content of polyunsaturated fatty acids decreased, whereas the content of saturated fatty acids increased. The peroxide value increased after frying, compared with that of raw sample. However, the lower PV was obtained in fried-chilled-reheated samples. Frying increased the TBA values and reheating enhanced this increment. Therefore, the frying as well as the refrigerated storage and reheating had the impact on fatty acid composition as well as oxidative stability of kutum fillets.
Highlights
Summary
Sign-in/Register to view highlights & summary 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.
