Explore the oil penetration of breaded fish nuggets during deep-fat frying based on the surfactant effect theory: Effect of frying temperature and oil unsaturation
National Natural Science Foundation of China [32072249, 31471612]
机构署名：
本校为第一且通讯机构
院系归属：
食品科学与工程学院
摘要：
Insight into the impacts of frying temperature and oil unsaturation on oil oxidation and penetration is crucial for breaded fish nuggets manufacturing. The batter-breaded fish nuggets (BBFNs) were fried for 150 s at 140–200 °C using four vegetable oils. The increase in polar compounds content, viscosity and dielectric constant of oil indicated that oil oxidation was aggravated by frying temperature and oil unsaturation. Furthermore, the increased porosity of fried BBFNs confirmed that oil oxidation contributed to the formation of pores. Con...
