Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils

Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils

Four frying oils (rapeseed, soybean, rice bran, and palm oils) were employed either as received (fresh) or after preheating at 180 °C for 10 h, and measured for their fatty acid composition, viscosity, and dielectric constant. Batter-breaded fish nuggets (BBFNs) were fried at 180 °C (60 s), and the...

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Bibliographic Details
Main Authors:	Lulu Cui, Jiwang Chen, Jinling Zhai, Lijuan Peng, Douglas G. Hayes
Format:	Article
Language:	English
Published:	MDPI AG 2022-10-01
Series:	Foods
Subjects:	batter-breaded fish nuggets deep-fat frying oil penetration dielectric constant viscosity
Online Access:	https://www.mdpi.com/2304-8158/11/21/3369

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