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.
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