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Effect of deep fat frying on the availability of lysine in fish fillets
Author(s) -
TOOLEY P. J.,
LAWRIE R. A.
Publication year - 1974
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1974.tb01768.x
Subject(s) - skate , haddock , food science , olive oil , chemistry , lysine , fish <actinopterygii> , fish oil , fishery , biology , biochemistry , amino acid
Summary An examination has been made of the effect of the state of thermal oxidation of oil used in deep fat frying on the available lysine in fillets of cod, haddock, coley, plaice, skate and dogfish. Corn oil, groundnut oil and olive oil were used under controlled conditions. Results indicated that the loss of available lysine when using oxidized oil was about 10% higher than when fresh oil was used.