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:: دوره 11، شماره 3 - ( 4-1391 ) ::
جلد 11 شماره 3 صفحات 704-712 برگشت به فهرست نسخه ها
Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix)
چکیده:   (8633 مشاهده)
 

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. 

 
متن کامل [PDF 344 kb]   (4252 دریافت)    
نوع مطالعه: پژوهشي | موضوع مقاله: Fish processing
دریافت: ۱۳۹۱/۶/۱۱ | پذیرش: ۱۳۹۴/۶/۲۲ | انتشار: ۱۳۹۴/۶/۲۲
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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-fa.html

Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix). مجله علوم شیلاتی ایران. 1391; 11 (3) :704-712

URL: http://jifro.ir/article-1-640-fa.html



دوره 11، شماره 3 - ( 4-1391 ) برگشت به فهرست نسخه ها
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
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