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Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon
Sioen, I.; Haak, L.; Raes, K.; Hermans, C.; De Henauw, S.; De Smet, S.; Van Camp, J. (2006). Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. Food Chemistry 98(4): 609-617
In: Food Chemistry. Elsevier: London. ISSN 0308-8146, more
Peer reviewed article  

Available in  Authors 
    VLIZ: Open Repository 127820 [ OMA ]

Keywords
    Food processing; Polyunsaturated fatty acids; Gadus morhua Linnaeus, 1758 [WoRMS]; Salmo salar Linnaeus, 1758 [WoRMS]; Marine

Authors  Top 
  • Sioen, I., more
  • Haak, L.
  • Raes, K., more
  • Hermans, C.
  • De Henauw, S., more
  • De Smet, S.
  • Van Camp, J., more

Abstract
    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.

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