The Effect of Frying - the Chemical, Microbiological, and Acrylamide Composition of Mussels as a Street Food
[ X ]
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effects of frying methods and covering processes on the proximate composition, fatty acid profile, amino acid profile, cholesterol, acrylamide, and microbiological content of fried mussel (Mytilus galloprovincialis 1819) were investigated in the present study. The group of mussels that were purchased for study was divided into six groups (control - unprocessed mussel meat; Group A - covered mussels fried in deep fat; Group B - mussel fried in low fat; Group C - uncoated mussel meat fried in deep fat; Group D - uncoated mussel fried in low fat; and Group E - mussel served in restaurants). It was determined that the mussel frying methods can affect the nutritional composition and cause changes in the amino acid, fatty acid, and cholesterol content.
Açıklama
Anahtar Kelimeler
Fried mussel, acrylamide, street foods, fatty acids, amino acids
Kaynak
Journal of Aquatic Food Product Technology
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
28
Sayı
1
