[The effects of frying and grilling on the fat content of common foods (salmon, hake and beefsteak)].
The effects of pan frying and deep frying in olive oil on the fat content in very lean meat (fat = 4.0%), salmon (fat = 26.0%) and hake (fat = 1.8%) have been studied. Both techniques produced fat loss in the meat: pan fried 0.5% (p = 0.07), deep fried 1.3% (p = 0.00036); and salmon: pan fried 11.7% (p = 0.0000026), deep fried 7.9% (p = 0.00012). Hake increased fat content with pan fried 2.4% (p = 0.002) and with deep fried 5% (p = 0.00001). Deep frying or pan frying of meat induce fat loss without dietetic relevance. Fat loss in salmon is nutritionally important specially when pan fried. Fat gain in hake is too small to be considered biologically relevant. This results can not be applied to frying with others fats than olive oil or to frying others food with the same oil.
Unidad de Nutrición, Hospital General de Móstoles, Madrid.
G
G
Martín Peña
M A
MA
Quintana Samperio
D000704:Analysis of Variance; D000818:Animals; D002417:Cattle; D003296:Cooking / Q000706:statistics & numerical data; D004041:Dietary Fats / Q000032:analysis*; D004042:Dietary Fats, Unsaturated; D005399:Fishes; D008460:Meat / Q000032:analysis*; D000069463:Olive Oil; D010938:Plant Oils; D012474:Salmon; D018709:Statistics, Nonparametric
D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D000069463:Olive Oil; D010938:Plant Oils
Los efectos de freír y asar a la plancha en el contenido graso de alimentos comunes (salmón, pescadilla y filete de vaca).