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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. https://dx.doi.org/10.1016/j.foodchem.2005.06.026
In: Food Chemistry. Elsevier: London. ISSN 0308-8146; e-ISSN 1873-7072, meer
Peer reviewed article  

Beschikbaar in  Auteurs 

Trefwoorden
    Acids > Organic compounds > Organic acids > Fatty acids > Polyunsaturated fatty acids
    Food processing
    Gadus morhua Linnaeus, 1758 [WoRMS]; Salmo salar Linnaeus, 1758 [WoRMS]
    Marien/Kust
Author keywords
    salmon; cod; pan-frying; fatty acids; culinary fat; effect of processing

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

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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