title: Effect of frying in different culinary fats on the fatty acid composition of silver carp.
abstract: 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 exchange of fatty acids between the silver carp lipid and frying fats. As a result of interactions, MUFA, PUFA, ∑ω6, and PUFA/SFA ratio of samples fried in sunflower, soybean, and corn oil significantly increased while the amounts of SFA decreased. Frying had a negative effect on the ∑ω3/ω6 ratio but reduction in olive oil-fried samples is the least among the other samples. Except in soybean oil, long-chain ω3-PUFA content of samples was not affected by frying.
authors.affiliation: Department of Desert Region Management, School of Agriculture, Shiraz University Shiraz, Fars, Iran.
authors.forename: Mahmood
authors.initials: M
authors.lastname: Naseri
authors.affiliation: Department of Food science and Technology, School of Agriculture, Tarbiat Modares University Tehran, Iran.
authors.forename: Elahe
authors.initials: E
authors.lastname: Abedi
authors.affiliation: Department of Fisheries, School of Natural Resource and Sea Science, Tarbiat Modares University Noor, Mazandaran, Iran.
authors.forename: Behrooz
authors.initials: B
authors.lastname: Mohammadzadeh
authors.affiliation: Department of Clinical Biochemistry, School of Medical Science, Tarbiat Modares University Tehran, Iran.
authors.forename: Azam
authors.initials: A
authors.lastname: Afsharnaderi
keywords: Fatty acid composition; frying; oil; silver carp