Impact of Oil Frying on the Physicochemical Properties and Nutritional Quality of Hilsa Fish ( <i>Tenualosa ilisha</i> )
* from 2.56 to 5.32), whereas textural properties indicated increased hardness (12.50-36.52 N) and chewiness, with reduced springiness and cohesiveness. Mineral contents increased due to moisture loss and concentration effects. Sensory evaluation identified 3-6 min as the optimal frying duration, yielding the highest scores for flavor, texture, and overall acceptability.
Authors
- Md. Suman Rana
- Shafi Ahmed (ORCID: https://orcid.org/0000-0002-9217-8871)
- Sharmin Akther
- Md. Pallob Hossain
- M Kamrul Alam Khan
- Rafiqul Islam
- Bhuiyan Mohammad Khaled (ORCID: https://orcid.org/0000-0002-5142-5362)
- Mrityunjoy Biswas (ORCID: https://orcid.org/0000-0001-6560-7952)
- Arafat Hossain (ORCID: https://orcid.org/0009-0008-2862-8648)
Institutions
- Gopalganj Science and Technology University (BD)
- Mawlana Bhashani Science and Technology University (BD)
Publication Details
- Journal
- Food Science & Nutrition
- Published
- 2026-04-27
- DOI
- https://doi.org/10.1002/fsn3.71822
- Primary Topic
- Edible Oils Quality and Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00