Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon

被引：94
作者：
Sioen, I
Haak, L
Raes, K
Hermans, C
De Henauw, S
De Smet, S
Van Camp, J
机构：
[1] Univ Ghent, Dept Food Safety & Food Qual, B-9000 Ghent, Belgium
[2] Univ Ghent, UZ, Dept Publ Hlth, B-9000 Ghent, Belgium
[3] Univ Ghent, Dept Anim Prod, B-9000 Melle, Belgium
来源：
FOOD CHEMISTRY | 2006年 / 98卷 / 04期
关键词：
salmon; cod; pan-frying; fatty acids; culinary fat; effect of processing;
D O I：
10.1016/j.foodchem.2005.06.026
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Effects on the fatty acid composition of cod (Gadus morhua) and salmon fillets (Salmo salar) after pan-frying in margarine and olive oil were determined. The fatty acids of the margarine used were 55.5% saturated (SFA), 33.0% mono-unsaturated (MUFA) and 11.5% polyunsaturated (PUFA). The olive oil used contained 15.4% SFA, 76.1% MUFA and 8.5% PUFA. Using margarine or olive oil increased the SFA and MUFA percentages, respectively, in both species. For cod fillets (lean), pan-frying increased the fat content (0.55-4.15 g/100 g and 0.55-2.30 g/100 g before and after pan-frying, with margarine and olive oil, respectively), whereas, for salmon fillets (fat), it decreased (13.91 to 10.57 g/100 g and 15.35 to 12.95 g/100 g before and after pan-frying with margarine and olive oil, respectively). In conclusion, the culinary fat selection affects the total fatty acid content and composition of the prepared fish fillet. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码：609 / 617
页数：9
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