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Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix)
E. Zakipour Rahimabadi *, S. Dad
, e_zakipour@yahoo.com
Abstract:   (8961 Views)

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<0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunflower oil increased PUFA significantly (p<0.05), which caused to decrease in SFA and MUFA. The ω-6/ω-3 ratio of control samples (0.224) after shallow fat frying and deep frying, increased to 1.287 and 0.615 to 2.290 and 1.538 and to 9.381 and 5.950 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. 

Keywords: Frying, Fatty acid composition, ω-6/ω-3 ratio, Silver carp
Full-Text [PDF 344 kb]   (4479 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
Received: 2012/09/1 | Accepted: 2015/09/13 | Published: 2015/09/13
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Zakipour Rahimabadi E, Dad S. Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix). IJFS. 2012; 11 (3) :704-712
URL: http://jifro.ir/article-1-640-en.html

Volume 11, Issue 3 (2012) Back to browse issues page
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
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