Determining the Optimal Vacuum Frying Conditions for Silver Herring (<i>Spratelloides gracilis</i>) Using the Response Surface Methodology

Determining the Optimal Vacuum Frying Conditions for Silver Herring (<i>Spratelloides gracilis</i>) Using the Response Surface Methodology

Vacuum frying (VF) is a selective technique for producing high-quality fried food that is mostly used on vegetables, fruits, and potato chips. It is rarely applied to the production of aquatic (especially fish) products. The purpose of this study is to explore whether VF technology can be applied to...

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Bibliographic Details
Main Authors: Hung-I Chien, Chiu-Chu Hwang, Yi-Chen Lee, Chun-Yung Huang, Shu-Chuan Chen, Chia-Hung Kuo, Yung-Hsiang Tsai
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
vacuum frying
response surface methodology
oil content
colour
fracturability
Online Access:https://www.mdpi.com/2304-8158/12/19/3533

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