• Corpus ID: 6397919

Alteration in Fatty Acid Profiles and Formation of Some Harmful Compounds in Hammour Fish Fillets and Frying Oil Medium Throughout Intermittent Deep-Fat Frying Process

  title={Alteration in Fatty Acid Profiles and Formation of Some Harmful Compounds in Hammour Fish Fillets and Frying Oil Medium Throughout Intermittent Deep-Fat Frying Process},
  author={Hend Hassan and Ali Ganbi and S. Arabia},
This research was performed to assess the alterations in fatty acid profiles for hammour fish fillets lipid and refined sunflower (RSF) oil, frying oil medium and to evaluate the formation extent of some harmful compounds including malonaldehyde, polar compounds, oxidized and trans fatty acids in the former lipids throughout intermittent deep-fat frying process. The obtained results revealed that intermittent frying process caused a significant alteration in the fatty acid profiles of hammour… 

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