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Abstract
browning reactions in food are widespread phenomena. which take place during processing and storage. these reactions involved mainly three different mechanisms: Maillard reaction. cartelization and ascorbic acid oxidation. All of these reactions occur during the manufacture of meat, fish, fruit, and vegetable products, as well as when fresh fruits and vegetables arc subjected to mechanical injury. browning affects the flavor, appearance, and nutritive value of the food products involved. 1 or these reasons. the present study aims at
• Studying the ultraviolet (UV) spectroscopic analysis of oil samples extracted from healed oils, unpeeled, and peeled Bolti fish muscles during intermittent frying (Maillard reaction) in Sun Flower oil with different antioxidants.
• Studying the infrared (IR) spectroscopic analysis of oil samples extracted from heated oils, unpeeled, and peeled Bolti fish muscles during intermiflent frying ( Maillard reaction) in Sun flower oil with different antioxidants.
• Studying the hitty acids composition changes in oil samples extracted from heated oils, unpeeled, and peeled l3olti fish muscle during intermittent frying ( Maillard reaction) in sun flower oil with different ant antioxidants.