Flash-frying vs. Deep-fat Frying: Fat Content and Sensory Evaluation of Fish Fried Using Two Methods

By Sherri Stastny, Jill Keith, Clifford Hall, III and Julie Garden-Robinson.

Published by Food Studies: An Interdisciplinary Journal

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Article: Print $US10.00
Published online: March 28, 2014 Free Download

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.

Keywords: Deep-fat Frying, Flash-frying, Fat Content, Fried Fish

Food Studies: An Interdisciplinary Journal, Volume 3, Issue 1, March 2014, pp.19-26. Article: Print (Spiral Bound). Published online: March 28, 2014 (Article: Electronic (PDF File; 306.383KB)).

Dr. Sherri Stastny

Associate Professor, Health, Nutrition, and Exercise Sciences, North Dakota State University, Fargo, ND, USA

Dr. Stastny is an associate professor and doctoral student researcher in health, nutrition, and exercise sciences at North Dakota State University. She is interested in improving cooking methods for prevention of chronic disease as well as in improving health.

Jill Keith

Graduate Student, Health, Nutrition, and Exercise Sciences, North Dakota State University, Fargo, ND, USA

Jill Keith is a graduate student at North Dakota State University. She is currently studying exercise science and nutrition, specifically, "Life Skills in a Tribal College."

Dr. Clifford Hall, III

Associate Professor, Cereal and Food Science, North Dakota State University, Fargo, ND, USA

Dr. Hall is an associate professor at North Dakota State University, USA.

Dr. Julie Garden-Robinson

Extension Specialist and Professor, Health, Nutrition and Exercise Sciences, North Dakota State University, Fargo, ND, USA

Dr. Garden-Robinson is an extension specialist and professor at North Dakota State University, USA.