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    Vacuum Frying of Desalted Grass Carp (Ctenopharyngodon idellus) Fillets

    Access Status
    Fulltext not available
    Authors
    Chen, H.
    Zhang, M.
    Fang, Zhongxiang
    Date
    2014
    Type
    Journal Article
    
    Metadata
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    Citation
    Chen, H. and Zhang, M. and Fang, Z. 2014. Vacuum Frying of Desalted Grass Carp (Ctenopharyngodon idellus) Fillets. Drying Technology. 32 (7): pp. 820-828.
    Source Title
    Drying Technology
    DOI
    10.1080/07373937.2013.868812
    ISSN
    0737-3937
    URI
    http://hdl.handle.net/20.500.11937/12380
    Collection
    • Curtin Research Publications
    Abstract

    The objective of this study was to investigate the effects of vacuum frying on the product quality of desalted grass carp fillets. Parameters of included moisture content, oil content, color values, and textures (hardness, chewiness, and springiness) were used to evaluate the pro- duct quality. Results showed that with increasing vacuum frying temperature and time, the moisture content of fillets decreased while the oil content increased, and hardness increased quickly. The hardness and chewiness values of vacuum-fried samples were both higher than those of atmospheric fried samples. However, there was no significant change in L* among four different temperature/ vacuum-frying combinations. The results also indicated that vacuum frying at 0.08 MPa and 100°C–110°C for 15 min can produce crisp grass carp fillets with lower moisture and oil contents as well as good color and texture quality.

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