Journal of Food Processing & Technology

Soottawat Benjakul

Publications

• Research Article
  The Effects of Deep-Frying, Refrigerated Storage and Reheating on the Fat Content, Oxidation and Fatty Acid Composition of the Fish Rutilus frisii kutum
  Author(s): Mehdi Nikoo, Mohamad Reza Ghomi, Eshagh Zakipour Rahimabadi, Soottawat Benjakul and Behzad JavadianMehdi Nikoo, Mohamad Reza Ghomi, Eshagh Zakipour Rahimabadi, Soottawat Benjakul and Behzad Javadian
  
  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. Fryin.. View More»
  DOI: 10.4172/2157-7110.1000103

  Abstract PDF