The Possibility of Lowering Oil Content of Golden Mullet (Liza auratus) Fillet by Vacuum Deep Fat Frying and Its Comparison with Atmospheric Frying

Subject Areas : New Technologies in Aquaculture Development

Received: 2021-02-07 Accepted : 2021-02-07 Published : 2015-02-20

Keywords: Deep-fat frying, Keywords: Vacuum frying, Oil uptake, Golden Mullet (Liza auratus),

Abstract :

Abstract[1] Vacuum deep-fat frying is a new technology that can be used to improve quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this research atmospheric and vacuum frying of Golden Mullet (Liza auratus) Fillet were compared. Tow pressure levels (70.1 and 101.325 kPa), with three thermal driving forces (ΔT=50, 70 and 90 °C, constant difference between the oil temperature and the boiling point of water at the working pressure) were used for frying. The effect of frying pressure conditions and frying temperature on drying process and oil absorption of Golden Mullet (Liza auratus) Fillet was investigated. Moisture loss and oil absorption of fried Golden Mullet fillet were significantly affected by frying pressure and frying temperature. The results showed that the moisture content decreased with increasing frying pressure and frying temperature and fat content increases. Interestingly, a strong relationship between water loss and oil content was observed in both technologies. Vacuum frying was shown to be a promising technique that can be used to reduce oil content in fried Golden Mullet (Liza auratus) fillet.   * Corresponding Authors; Email: [e-mail]