Effect of frying times and temperatures on the quality of coconut breaded tilapia fillets

In this experiment,coconut breaded tilapia fillets were fried in soybean oil and moisture loss,oil absorption,fragility,color and sensory attributes were used to evaluate the effect of frying time( 1.5,2.5,3.5,4.5 min) and temperature( 160,170,180,200 ℃) on quality of samples.LF- NMR was used to study the relationship between moisture loss and oil absorption in the process of frying.Results showed that longer frying time and higher frying temperature lead to higher moisture loss and higher oil absorption,which persenting a positive correlativity.In addition,coconut breaded tilapia fillets fried at 170 ℃ for 2.5 min showed golden yellow color and higher texture property,maintaining the highest sensory score.