The aim of this study was to investigate the effects of breading materials and two different frying oils on the fat up-take in the fish fillets during frying process. Breaded and non-breaded black pomfret (Parastromateus niger) fillets were fried in sunflower oil and palm olein. Fat content by Soxhelet method and scanning electron microscopy (SEM) was studied. Results from Soxhelet method showe...

The aim of this study was to investigate the effects of breading materials and two different frying oils on the fat up-take in the fish fillets during frying process. Breaded and non-breaded black pomfret (Parastromateus niger) fillets were fried in sunflower oil and palm olein. Fat content by Soxhelet method and scanning electron microscopy (SEM) was studied. Results from Soxhelet method showe...

The globalization of fish and fishery products markets combined with the increase of consumer demand lead to a huge variety of non-endemic fish species in the marketplace. This might raise concerns about the inability of fish inspectors to distinguish fish species with similar morphological characteristics, particularly when they are processed and sold as fillets or slices in the country of ori...

This study aimed to assess the chemical, microbial and sensory properties in a new product from kilka in mass scale with two different types of batters (simple and tempura batter). Kilka fish were battered in a simple or tempura batters, before being breaded with conventional breading crumbs and pre-fried in sunflower oil at 170°C for 30 sec. The fried samples were then immediately frozen throu...

The fish processing processes generate a large volume of residues, so, an alternative for the use is production minced (MF). Thus, this study aimed to develop breaded with different concentrations MF salmon and tilapia fillet, analyze chemical, physical microbiological characteristics, as well determine acceptability purchase intention formulations. In technological nutritional terms, in produc...

Understanding the factors that contribute to the risk from fish consumption is an important public health concern because of potential adverse effects of radionuclides, organochlorines, other pesticides, and mercury. Risk from consumption is normally computed on the basis of contaminant levels in fish, meal frequency, and meal size, yet cooking practices may also affect risk. This study examine...

Abstract To provide a comprehensive overview of the amounts unesterified and bound 2- 3-monochloropropanediol (MCPD) glycidyl esters (G–E) in processed fishery products sold Germany, an analysis various frequently consumed was conducted. In total, 258 commercial samples breaded pre-fried (e.g., frozen fish fingers), fried marinade), canned fish, smoked some spice preparations were examined. add...