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Dadun > Depósito Académico > Facultad de Farmacia > Departamento de Ciencias de la Alimentación, Fisiología y Toxicología > DA - Farmacia - CAFT - Artículos de revista >

Effect of fish and oil nature on frying process and nutritional product quality
Autor(es) : Ansorena, D. (Diana)
Guembe, A. (Ainhoa)
Mendizabal, T. (Tatiana)
Astiasarán, I. (Iciar)
Palabras clave : Pan-frying
Fatty acids
Olive oil
Sunflower oil
Cod
Salmon
Fecha incorporación: 2010
Editorial : Wiley-Blackwell
Versión del editor: http://dx.doi.org/10.1111/j.1750-3841.2009.01472.x
ISSN: 0022-1147
Cita: Ansorena D, Guembe A, Mendizabal T, Astiasaran I. Effect of fish and oil nature on frying process and nutritional product quality. J Food Sci. 2010 Mar;75(2):H62-67.
Resumen
The modifications on a lean fish (cod-Gadus morhua) and a fatty fish (farmed salmon-Salmo salar) after the application of pan-frying using 2 types of oil with different lipid profile (extra virgin olive oil and sunflower oil) was the aim of this study. Fat content and total energetic value increased significantly after the frying process only in the lean fish, without relevant changes in the fatty fish. Extra virgin olive oil led to a higher fat absorption rate than sunflower oil in both fish. Frying hardly affected the lipid profile of farmed salmon regardless the oil used, however it drastically changed in fried cod compared to raw cod. Omega-6/omega-3 ratio increased from 0.08 in raw cod to 1.01 and 6.63 in fried cod with olive oil and sunflower oil, respectively. In farmed salmon, the omega-6/omega-3 ratio was 0.38 (raw), and 0.39 to 0.58 in fried salmon. The amount of EPA + DHA slightly decreased with frying in salmon, and increased in cod. The type of oil has more influence in the nutritional fish quality for the lean fish compared to that of the fatty fish. The use of extra virgin olive oil was efficient to avoid a significant increase of the lipid oxidation intensity during frying in cod but not in salmon. PRACTICAL APPLICATION: Food modifies its composition and nutritional value with the application of cooking technologies. As most food table composition tables are based on raw food products, this article contributes with interesting data on pan-fried fish composition, which may improve the approach to achieve a real intake of healthy nutrients as omega 3 fatty acids.
Enlace permanente: http://hdl.handle.net/10171/22131
Aparece en las colecciones: DA - Farmacia - CAFT - Artículos de revista

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