Effect of frying in different culinary fats on the fatty acid composition of silver carp

@inproceedings{Naseri2013EffectOF,
  title={Effect of frying in different culinary fats on the fatty acid composition of silver carp},
  author={Mahmood Naseri and Elahe Abedi and Behrooz Mohammadzadeh and Azam Afsharnaderi},
  booktitle={Food science & nutrition},
  year={2013}
}
The influence of frying with four different oils (sunflower oil, soybean oil, olive oil, and corn oil) on the fatty acid composition of silver carp was evaluated. The fat content of the fillets increased after frying while the moisture content decreased in all evaluated samples. Mean saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, ∑ω3, and ∑ω6 contents of raw fish were 26.1 ± 0.5, 52.1 ± 1.1, 15.1 ± 0.6, 8.9 ± 0.1, and 6.1 ± 0.4%, respectively. Frying led to… CONTINUE READING

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