Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying

The aim of this study was to investigate the physicochemical characteristics and volatile flavor of fried tilapia skins under three frying methods. Conventional deep-fat frying usually increases the oil content of the fried fish skin and leads to lipid oxidation, which reduces the product quality. A...

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Detalles Bibliográficos
Autores principales: Fang, Ming-Chih, Chin, Peng-Shih-Yun, Sung, Wen-Chieh, Chen, Tai-Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10254611/
https://www.ncbi.nlm.nih.gov/pubmed/37298852
http://dx.doi.org/10.3390/molecules28114376

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10254611/
https://www.ncbi.nlm.nih.gov/pubmed/37298852
http://dx.doi.org/10.3390/molecules28114376

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