Changes in the lipid components of minced carp (Cyprinus carpio) following cooking
- 1 March 1981
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 32 (3) , 293-299
- https://doi.org/10.1002/jsfa.2740320315
Abstract
The changes in weight, moisture, lipid content and composition, thiobarbituric acid (TBA) and carbonyl values were determined in minced carp following cooking by baking and deep‐frying. Baked samples lost lipid via drip while the deep‐fried samples absorbed oil. Free fatty acids decreased following cooking. Thiobarbituric acid (TBA) values increased following cooking by either method. Antioxidants (TBHQ and BHA) inhibited the production of TBA‐reactive compounds though the production of carbonyls during deep‐frying was enhanced. Tertiary butylhydroquinone (TBHQ) was slightly more effective than BHA in inhibiting the formation of TBA‐reactive compounds.This publication has 16 references indexed in Scilit:
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