Determining the Optimal Vacuum Frying Conditions for Silver Herring (

Hung-I Chien, Chiu-Chu Hwang, Yi-Chen Lee, Chun-Yung Huang, Shu-Chuan Chen, Chia-Hung Kuo, Yung-Hsiang Tsai

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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4 · The record

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5 · Who and what money

Authors and funding

7 authors.

Hung-I ChienDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.

Chiu-Chu HwangDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.

Yi-Chen LeeDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.

Chun-Yung HuangDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.ORCID 0000-0001-9117-1013

Shu-Chuan ChenDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.

Chia-Hung KuoDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.ORCID 0000-0003-3445-5663

Yung-Hsiang TsaiDepartment of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.ORCID 0000-0003-2992-7101

Funding

National Science and Technology Council MOST 111-2637-E-992-011

6 · The paper itself

Abstract

Vacuum frying (VF) is a selective technique for producing high-quality fried food that is mostly used on vegetables, fruits, and potato chips. It is rarely applied to the production of aquatic (especially fish) products. The purpose of this study is to explore whether VF technology can be applied to the preparation of dried silver herring products and to obtain the optimal VF conditions. The response surface methodology (RSM) was used to examine the factors affecting the quality of silver herring (

Indexed as

colourfracturabilityoil contentresponse surface methodologyvacuum frying

Identifiers

PMID37835185

DOI10.3390/foods12193533

PMCPMC10572491

What OpenQuestion holds

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.