Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix)
Publish place: Iranian Journal of Fisheries Sciences، Vol: 11، Issue: 3
Publish Year: 1391
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_JIFRO-11-3_020
تاریخ نمایه سازی: 22 اسفند 1400
Abstract:
The study aims to determine the influence of frying (shallow
and deep) with olive, canola and sunflower oil on fatty acid composition of
silver carp. Frying by olive oil and
canola oil increased the monounsaturated fatty acids (MUFA) significantly
(p<۰.۰۵) that consequently decreased saturated fatty acids (SFA),
polyunsaturated fatty acids (PUFA) and ω-۳ fatty acids. Frying by sunflower oil
increased PUFA significantly (p<۰.۰۵), which caused to decrease in SFA and
MUFA. The ω-۶/ω-۳ ratio of control samples (۰.۲۲۴) after shallow fat frying and
deep frying, increased to ۱.۲۸۷ and ۰.۶۱۵ to ۲.۲۹۰ and ۱.۵۳۸ and to ۹.۳۸۱ and
۵.۹۵۰ by olive oil, canola oil and sunflower oil, respectively. Results suggest
that frying oil can change the fatty acid composition of fish. The changes are
depending to the kind of frying oil and method of frying which used.
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