TBARS

Impact of Frying Oil Types and Keeping Duration on the Safety, Storability and Acceptability Factors of Chin-Chin (Deep-Fried Snack)

Naomi E. Akhigbe & Mathew K. Bolade · Asian Food Science Journal · 2022

This study investigated the influence of frying oil types and storage duration on the acrylamide concentration, moisture variation pattern, thiobarbituric acid reactive substances (TBARS) content and acceptability factors of commonly consumed snack (chin-chin). A standard process...

Open access Research Article 10.9734/afsj/2022/v21i1030471

Study the Chemical, Physical Changes and Microbial Growth as Quality Measurement of Fish

Mohammed Saud Al-Jasser & Fahad Mohammed Al-Jasass · Annual Research & Review in Biology · 2014

This study examined the effects of chilling, freezing, packaging, temperature and storage time on the physical, chemical changes and microbiological growth in barred Spanish mackerel (Scomberomorous commerson). At time 0 the free fatty acid, trimethylamine, and thiobarbituric aci...

Open access Research Article 10.9734/ARRB/2014/7131