Effect of deep-frying with plant oil on heavy metal, mineral and vitamins contents of grass carp Ctenopharyngodon idella fillets

In the present study, the influence of deep-frying with plant oil on the amount of heavy metals, minerals and vitamins grass carp were studied. Different plant oils (corn oil, grape seed oil and olive oil) were used for deep-frying of grass carp fillets. Fried fillets had higher pb content. Cr and Ni contents of fried grass carp fillet decreased significantly. Co and Cd contents in raw and fried treatments were below the limits of detection. Na content of fried fillets with olive oil was higher than the other treatments. K content of fried fillets decreased in comparison with raw fillet. There was no significant difference in the Ca and Fe contents of fillet between raw and fried samples. Mg content in fried fillet with grape seed oil and Mn, Cu and Zn contents in dried fillet with olive oil decreased (P<0.05). Vitamin A content in fried fillets increased. Vitamin D content in different samples of raw and fried in oil did not show significant differences. Vitamin B1 and B3 contents in the fried fillets in plant oil decreased significantly (P<0.05). Considering the quality properties showed that corn oil is the best deep-frying

Quality index method (QIM) sensory scheme for gutted greenback grey mullet Chelon subviridis and its shelf life determination

The freshness of greenback grey mullet (Chelon subviridis) stored at 4ºC for 16 days was assessed using quality index method (QIM), physicochemical, color and microbiological parameters. Results showed that the developed QIM scheme for greenback grey mullet consisted of nine parameters which gave total of 34 demerit points. QI showed a linear relationship to storage time (QIM = 8.167× storage time-7.767, R2 = 0.982), and the remaining storage time could be estimated with an accuracy of± 5 days. The physicochemical, microbiological and sensory data were integrated and used to determine the rejection point. The shelf life of gutted greenback grey mullet stored at 4ºC remains stable for consumption until 12 days of storage

Development of a quality index method (QIM) scheme for whole Goldlined seabream Rhabdosargus sarba stored in ice

The freshness of Goldlined seabream Rhabdosargus sarba stored at 0ºC for 12 days was assessed using quality index method (QIM), physicochemical, color and microbiological parameters. Results showed that the developed QIM scheme for Goldlined seabream Rhabdosargus sarba consisted of nine parameters, which gave total 34 demerit points. QI showed a linear relationship to storage time (QIM = 8.06× storage time-7.20, R2 = 0.954), and the remaining storage time could be estimated with an accuracy of ± 6 days. The physicochemical, microbiological and sensory data were integrated and used to determine the rejection point. The storage time affected L* and W values. The shelf life of whole Goldlined seabream Rhabdosargus sarba stored at 0ºC remain stable for consumption until 9 days of storage