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Lipid fraction in fried squid. 1. Frying experiments in the laboratory


, : Lipid fraction in fried squid. 1. Frying experiments in the laboratory. Annales de Bromatologia 43(2-3): 185-203

After heating up to 170 degrees C during 30 min 2 litres sunflower oil were used to fry squid (300 g) in batter at 170 degrees C for 10 min. Frying was repeated to give a total of 12 times (twice daily). Sunflower oil (1.5 litres) was added at the fifth frying to replace that lost by absorption and evaporation. After each frying, fatty acids, sterols, physico-chemical indices and ether extract were estimated in squid and oil and other tests were made.

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