Effect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet

The effects of pan‐frying temperatures (160 and 200°C) and time (2, 4, 6, and 8 min) on fatty acid oxidation and volatile substances of grass carp fillets were investigated. Compared with raw samples, the content of monounsaturated fatty acids in the treated samples was significantly reduced (p ...

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Bibliographic Details
Published in:Journal of food processing and preservation 2022-03, Vol.46 (3), p.n/a
Main Authors: Hu, Xiang‐fei, Li, Jin‐lin, Zhang, Lu, Wang, Hui, Peng, Bin, Hu, Yue‐ming, Liang, Qing‐xi, Tu, Zong‐cai
Format: Article
Language:English
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Summary:The effects of pan‐frying temperatures (160 and 200°C) and time (2, 4, 6, and 8 min) on fatty acid oxidation and volatile substances of grass carp fillets were investigated. Compared with raw samples, the content of monounsaturated fatty acids in the treated samples was significantly reduced (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.16342