學生姓名:
王尉瑄
指導教授:
張祐維
學期:
111上
摘 要:
Since 1990, global fish consumption has been increasing, the production of fried aquatic products has also increased. Several studies have pointed out that eating excessive fat can cause health harm, with the rise of health awareness, consumers pay more attention to the food they buy, and prompted more research to focus on the nutritional content and safety of fried foods. In this study, mackerel fillets and tilapia skin were fried in different frying methods, and the changes of physical and chemical properties after frying were compared to find out the best frying method. The results showed that mackerel fillets exhibited the lowest VBN (11.8mg%), TBARS (1.75mg/kg) and pH (6.54), and was significantly different from the other method after vacuum frying. Moreover, vacuum frying maintained essential unsaturated fatty acid, which rose from 8.97g to 12.17g, and offered good product texture, appearance and decrease the oil content (28%), making it one of the most promising frying technologies in the fishery industry
摘要.pdf