Effect of fish (Catla catla) frying on the quality characteristics of sunflower oil

Manral, Mallika; Pandey, M. C.; Jayathilakan, K.; Radhakrishna, K.; Bawa, A. S.

doi:10.1016/j.foodchem.2007.06.023

Cited by 41 publications

(34 citation statements)

References 21 publications

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“…The two-way ANOVA analysis showed that temperature did not influence the IV; heating time showed a significant effect p 0.05 and the combination of temperature and time had a very highly significantly effect p 0.001 , Table 7 . Similar data for IV decrement were found in fried SSO 26 .…”

Section: Iodine Valuesupporting

confidence: 85%

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Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production

et al. 2017

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Section: Iodine Valuesupporting

confidence: 85%

“…The higher the RI, the more pronounced is the phenomenon of refraction. Temperature very highly significantly influenced the RI p 0.001 , more than heating time p 0.01 , and more than the combination of the two applied variables p 0.05 , 26 who found a constant RI increase in sunflower seed oil used to fry fish.…”

Section: Refractive Indexmentioning

confidence: 98%

Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production

et al. 2017

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“…The increase of values is due to the high temperatures used in the deodorisation step. Increased exposure of the oil to heat will increase the susceptibility to oxidation and peroxide formation, and decomposition of hydroperoxides, with the formation of secondary products of oxidation, such as aldehydes, ketones and alcohols (Ceriane & Meirelless, 2007;Manral, Pandey, Jayathilakan, Radhakrishna, & Bawa, 2008).…”

Section: Resultsmentioning

confidence: 99%

Production and refinement of oil from carp (Cyprinus carpio) viscera

et al. 2010

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a b s t r a c tCarp viscera oil can be obtained by both ensilage and fishmeal processes. This study examined the refinement of carp (Cyprinus carpio) oils obtained by both processes, and compared crude, neutralised, bleached, winterised and deodorised oils' characteristics and lipid profiles. Refined oils obtained by the two processes did not present significant difference (p > 0.05) for Lovibond colour, free fatty acids, and thiobarbituric acid values. The major fatty acids identified in the carp crude, bleached and refined oils were oleic, palmitic, palmitoleic, linoleic and linolenic, constituting approximately 69.6% of the total fatty acids of the oils. The n À 3/n À 6 ratio was approximately 1.05 for refined oil. Therefore, carp viscera refined oil can be considered a rich source of essential fatty acids of the n À 3 and n À 6 series.

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“…FFA can be formed by hydrolysis as well as by the cleavage and oxidation of double bonds (Paul and Mittal 1997). However; it is used as an indicator of hydrolytic rancidity of vegetable oils (Manral et al 2008). GNO with an initial value of 0.076±0.002% (as oleic acid) was used as the frying medium in this study (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…However, in the present study it can be noted that values after the 8 h frying in both the operations decreased, possibly, because of the loss of low molecular weight fatty acids through volatilization (Sulieman et al 2006) which in turn leads to the difficulty to assess the level of deterioration of oil. Moreover, titration method is unsuitable for FFA determination when FFA is caused either by hydrolysis or oxidation (Fritsch 1981;Manral et al 2008;Sulieman et al 2006). It is accepted that hydrolysis of oil/fat results in formation of FFA, DAG, MAG and glycerol (Gutierrez et al 1988).…”

Section: Resultsmentioning

confidence: 99%

Thermal degradation of groundnut oil during continuous and intermittent frying

et al. 2011

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The quality of refined groundnut oil, as affected by frying Poori, was assessed with respect to two types of frying operations viz., continuous frying and intermittent frying. Continuous frying was carried out consistently for 8 h, whereas intermittent frying was performed for 2 h everyday for 4 days for a total of 8 frying hours. The purpose of the study was to compare the level of deterioration that occurred during the two operations. Among the parameters studied, peroxide value (11.3±0.26 meqO 2 /kg), anisidine value (172.4±2.71), diene value (1.57±0.095), oxidized fatty acid (2.6±0.17%) and viscosity (103.8±2.5 mPa s −1 ), were found to be higher after 8 h due to intermittent frying. The corresponding values 4.9±0.15, 133.3±0.49, 0.811±0.04, 0.38±0.023 and 81.8±2.02 were observed in continuous frying. Parameters such as iodine value, unsaturated fatty acids, saponification value and smoke point decreased significantly (P<0.5) due to intermittent frying. Results showed that intermittent frying caused more quality degradation to GNO than continuous frying.

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Effect of fish (Catla catla) frying on the quality characteristics of sunflower oil

Cited by 41 publications

References 21 publications

Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production

Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production

Production and refinement of oil from carp (Cyprinus carpio) viscera

Thermal degradation of groundnut oil during continuous and intermittent frying

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