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Journal of Food Processing & Technology
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Research Article - (2010) Volume 1, Issue 1

The Effects of Deep-Frying, Refrigerated Storage and Reheating on the Fat Content, Oxidation and Fatty Acid Composition of the Fish Rutilus frisii kutum

Mehdi Nikoo1, Mohamad Reza Ghomi2*, Eshagh Zakipour Rahimabadi3, Soottawat Benjakul4 and Behzad Javadian1
1Food Laboratory, Mazandaran University of medical sciences, Sari, Iran
2Department of Fisheries, Islamic Azad University- Tonekabon Branch, Tonekabon, 46817, Iran
3Department of Fisheries, University of Zabol, Zabol, Iran
4Department of Food Technology, Faculty of Agro-industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
*Corresponding Author: