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Flash-frying vs. Deep-fat Frying
Views: 635
- Title: Flash-frying vs. Deep-fat Frying: Fat Content and Sensory Evaluation of Fish Fried Using Two Methods
- Author(s): Sherri Stastny, Jill Keith, Clifford Hall, III, Julie Garden-Robinson
- Publisher: Common Ground Research Networks
- Collection: Common Ground Research Networks
- Series: Food Studies
- Journal Title: Food Studies: An Interdisciplinary Journal
- Keywords: Deep-fat Frying, Flash-frying, Fat Content, Fried Fish
- Volume: 3
- Issue: 1
- Date: March 29, 2014
- ISSN: 2160-1933 (Print)
- ISSN: 2160-1941 (Online)
- DOI: https://doi.org/10.18848/2160-1933/CGP/v03i01/40544
- Citation: Stastny, Sherri , Jill Keith, Clifford Hall, III, and Julie Garden-Robinson. 2014. "Flash-frying vs. Deep-fat Frying: Fat Content and Sensory Evaluation of Fish Fried Using Two Methods." Food Studies: An Interdisciplinary Journal 3 (1): 19-26. doi:10.18848/2160-1933/CGP/v03i01/40544.
- Extent: 8 pages
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Copyright © 2014, Common Ground Research Networks, All Rights Reserved
Abstract
Deep-fat frying is a common preparation method for fish in the foodservice industry as well as the home kitchen. Flash-frying has been promoted as a healthier method of preparing fish. The differences in fat absorption of cod prepared by deep-fat frying (350°F for 4 minutes) and flash-frying (400°F for 1.5 minutes) as well as sensory qualities were evaluated for this study. Results showed that both deep-fat frying and flash-frying significantly increased the fat content of cod. Contrary to the promotion of flash-frying as a healthier method of preparation, the flash-fried cod had a non-significantly higher amount of total fat compared to the deep-fried cod. Sensory analysis indicated consumers did not show a clear preference for deep-fried or flash-fried cod and rated both favorably.
