کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7586290 1492047 2018 36 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Mitigation strategies for ester bound 2-/3-MCPD and esterified glycidol in pre-fried breaded and frozen fish products
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Mitigation strategies for ester bound 2-/3-MCPD and esterified glycidol in pre-fried breaded and frozen fish products
چکیده انگلیسی
The major proportion of the MCPD-E and G-E in the fish products resulted from the pre-frying oil absorbed, while the temperature and the heating period of the pre-frying oil showed the strongest impact. A significant reduction of the MCPD-E content in the pre-frying oil was achieved by filtering-off solid breading particles. Additionally, the G-E content decreased resulting from the use of adsorbent materials. Moreover, the analyses of total polar material and the color intensity of the pre-frying oil are suggested as screening methods for estimating the MCPD-E and G-E contents in the fish products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 245, 15 April 2018, Pages 196-204
نویسندگان
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