EVALUATE THE QUALITY CHANGES OF FRYING OIL DURING CONTINOUS FRYING OF LEMURU FISH (Sardinella lemuru)
نویسندگان
چکیده
منابع مشابه
Fatty Acid Profile of the Oil Extracted from Fish Waste (Head, Intestine and Liver) (Sardinella lemuru)
Fish lipid contains long-chain n-3 (omega-3) PUFA, particularly EPA (C20:5 n-3) and DHA (C22:6 n-3). Consumptions of these PUFAs have been perceived to be important in human nutrition, health and disease prevention. World fish lipid request continue to increase. Fish lipid that contributes to the nutritional needs is currently being extracted from liver or muscle of cod, herring, mackerel and s...
متن کاملGenetic relationship of Sardinella lemuru from lombok strait with fish rich in omega-3 fatty acid
Lombok Strait has abundance of Sardine, Sardinella lemuru, which contains such high amount of omega-3 fatty acid (omega-3). However, the genetic relationship of S. lemuru with other commercial fish rich in omega-3 has not been widely studied yet. Studies on genetic proximity of S. lemuru with the other marine fish using 12S rRNA gene is very important in order to obtain genetic information of t...
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Marine microplastics are emerging pollutants that impact across levels of marine food chain at a global scale. Its presence was determined on Sardinella lemuru, a commercial pelagic fish that are harvested generally in the Northern Mindanao, consumed locally, and exported worldwide as bottled or canned sardine products. The stomach contents of 600 sardines were examined visually under...
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Traditional chemical methods of analyzing frying oil quality are time-consuming and not amenable to on-line measurements. The main objective of this study was to evaluate quality changes of heated based on visible/near infrared spectral analysis using a hyperspectroradiometer. The reflectance spectra of the heated oils were analyzed within a range of 400 to 1750 nm. Acid value, total polar comp...
متن کاملMicrofluidic Assessment of Frying Oil Degradation
Monitoring the quality of frying oil is important for the health of consumers. This paper reports a microfluidic technique for rapidly quantifying the degradation of frying oil. The microfluidic device generates monodispersed water-in-oil droplets and exploits viscosity and interfacial tension changes of frying oil samples over their frying/degradation process. The measured parameters were corr...
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ژورنال
عنوان ژورنال: Jurnal Agroindustri
سال: 2016
ISSN: 2613-9952,2088-5369
DOI: 10.31186/j.agroind.6.1.1-7