IMIS | Lifewatch regional portal

You are here

IMIS

[ report an error in this record ]basket (0): add | show Print this page

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, more
Peer reviewed article  

Available in  Authors 
    VLIZ: Open Repository 127820 [ OMA ]

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

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.

All data in the Integrated Marine Information System (IMIS) is subject to the VLIZ privacy policy Top | Authors