title: Effect of fish and oil nature on frying process and nutritional product quality.
abstract: The modifications on a lean fish (cod-Gadus morhua) and a fatty fish (farmed salmon-Salmo salar) after the application of pan-frying using 2 types of oil with different lipid profile (extra virgin olive oil and sunflower oil) was the aim of this study. Fat content and total energetic value increased significantly after the frying process only in the lean fish, without relevant changes in the fatty fish. Extra virgin olive oil led to a higher fat absorption rate than sunflower oil in both fish. Frying hardly affected the lipid profile of farmed salmon regardless the oil used, however it drastically changed in fried cod compared to raw cod. Omega-6/omega-3 ratio increased from 0.08 in raw cod to 1.01 and 6.63 in fried cod with olive oil and sunflower oil, respectively. In farmed salmon, the omega-6/omega-3 ratio was 0.38 (raw), and 0.39 to 0.58 in fried salmon. The amount of EPA + DHA slightly decreased with frying in salmon, and increased in cod. The type of oil has more influence in the nutritional fish quality for the lean fish compared to that of the fatty fish. The use of extra virgin olive oil was efficient to avoid a significant increase of the lipid oxidation intensity during frying in cod but not in salmon.
  
  
  CONCLUSIONS
  Food modifies its composition and nutritional value with the application of cooking technologies. As most food table composition tables are based on raw food products, this article contributes with interesting data on pan-fried fish composition, which may improve the approach to achieve a real intake of healthy nutrients as omega 3 fatty acids.
authors.affiliation: Dept. of Nutrition and Food Sciences, Physiology and Toxicology, Faculty of Pharmacy, Univ. of Navarra, Irunlarrea s/n, 31008-Pamplona, Spain. dansorena@unav.es
authors.forename: Diana
authors.initials: D
authors.lastname: Ansorena
authors.forename: Ainhoa
authors.initials: A
authors.lastname: Guembe
authors.forename: Tatiana
authors.initials: T
authors.lastname: Mendizábal
authors.forename: Iciar
authors.initials: I
authors.lastname: Astiasarán
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D003296:Cooking / Q000379:methods*; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000378:metabolism; D043371:Fatty Acids, Omega-6 / Q000378:metabolism; D048389:Gadus morhua / Q000378:metabolism*; D006358:Hot Temperature; D050356:Lipid Metabolism; D008055:Lipids; D009753:Nutritive Value; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000378:metabolism*; D012474:Salmon / Q000378:metabolism*; D000074242:Sunflower Oil
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D008055:Lipids; D000069463:Olive Oil; D010938:Plant Oils; D000074242:Sunflower Oil