Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon

Food Chemistry

Volumn 98, Issue 4, 2006, Pages 609-617

  Sioen, Isabelle ^a   Haak, Lindsey ^a   Raes, Katleen ^a   Hermans, Caroline ^a   De Henauw, Stefaan ^a   De Smet, Stefaan ^a   Van Camp, John ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Cod; Culinary fat; Effect of processing; Fatty acids; Pan frying; Salmon

Indexed keywords

FATTY ACID; MARGARINE; MONOUNSATURATED FATTY ACID; OLIVE OIL; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

ARTICLE; ATLANTIC COD; ATLANTIC SALMON; FATTY ACID ANALYSIS; FRYING; LIPID COMPOSITION; SPECIES COMPARISON;

GADUS MORHUA; SALMO SALAR;

EID: 33645770510     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.06.026     Document Type: Article

References (23)

1. Agren J.J., and Hanninen O. Effects of cooking on the fatty-acids of 3 fresh-water fish species. Food Chemistry 46 4 (1993) 377-382
2. Al Saghir S., Thurner K., Wagner K.H., Frisch G., Luf W., Razzazi-Fazeli E., et al. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar). Journal of Agricultural and Food Chemistry 52 16 (2004) 5290-5296
3. Aro T., Tahvonene R., Mattila T., Nurmi J., Sivonen T., and Kallio H. Effects of season and processing on oil content and fatty acids of Baltic herring (Clupea harengus membras). Journal of Agricultural and Food Chemistry 48 (2000) 6085-6093
4. Bandarra N.M., Batista I., Nunes M.L., Empis J.M., and Christie W.W. Seasonal changes in lipid composition of sardine (Sardina pilchardus). Journal of Food Science 62 1 (1997) 40-42
5. Beemster C.J.M., van der Heijden L.J.M., Hulshof K.F.A.M., Langius J.A.E., van Oosten H.M., Pruissen-Boskaljon J.C., et al. Nevo-tabel. Nederlands voedingsstoffenbestand (2001), Nederlands Voedingscentrum, Den Haag
6. Candela M., Astiasaran I., and Bello J. Effects of frying and warmholding on fatty acids and cholesterol of sole (Solea solea), codfish (Gadus morhua) and hake (Merluccius merluccius). Food Chemistry 58 3 (1997) 227-231
7. Candela M., Astiasaran I., and Bello J. Deep-fat frying modifies high-fat fish lipid fraction. Journal of Agricultural and Food Chemistry 46 7 (1998) 2793-2796
8. Cantwell M.M. Assessment of individual fatty acid intake. Proceedings of the Nutrition Society 59 2 (2000) 187-191
9. Cunnane S.C., and Griffin B.A. Nutrition and metabolism of lipids. In: Gibney M.J., Vorster H.H., and Kok F.J. (Eds). Introduction to human nutrition (2002), Blackwell Science, Ltd., Oxford 81-115
10. Din J.N., Newby D.E., and Flapan A.D. Science, medicine, and the future - Omega 3 fatty acids and cardiovascular disease - fishing for a natural treatment. British Medical Journal 328 7430 (2004) 30-35
11. Folch J., Lee M., and Sloane-Stanley G.H. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226 (1957) 497-509
12. Gall K.L., Otwell W.S., Koburger J.A., and Appledorf H. Effects of 4 cooking methods on the proximate, mineral and fatty-acid composition of fish fillets. Journal of Food Science 48 4 (1983) 1068-1074
13. Hamre K., Lie O., and Sandnes K. Seasonal development of nutrient composition, lipid oxidation and colour of fillets from Norwegian spring-spawning herring (Clupea harengus L.). Food Chemistry 82 3 (2003) 441-446
14. Hoge G. Recommandations et allegations concernant les acides gras omega-3 (2004), Hoge Gezondheidsraad, Brussels
15. Kris-Etherton P.M., Harris W.S., and Appel L.J. Omega-3 fatty acids and cardiovascular disease - new recommendations from the American Heart Association. Arteriosclerosis Thrombosis and Vascular Biology 23 2 (2003) 151-152
16. Little, S. O., Armstrong, S. G., Bergan, & J. G. (2000). Factors affecting stability and nutritive value of fatty acids: Culinary practices (Vol. 2, pp. 427-437).
17. Mai J., Shimp J., Weihrauch J., and Kinsella J.E. Lipids of fish fillets - changes following cooking by different methods. Journal of Food Science 43 6 (1978) 1669-1674
18. Mustafa F.A., and Medeiros D.M. Proximate composition, mineral-content, and fatty-acids of catfish (Ictalurus-punctatus, rafinesque) for different seasons and cooking methods. Journal of Food Science 50 3 (1985) 585-588
19. Nettleton J.A., and Exler J. Nutrients in wild and farmed fish and shellfish. Journal of Food Science 57 2 (1992) 257-260
20. Olsson G.B., Olsen R.L., Carlehog M., and Ofstad R. Seasonal variations in chemical and sensory characteristics of farmed and wild Atlantic halibut (Hippoglossus hippoglossus). Aquaculture 217 1-4 (2003) 191-205
21. Raes K., De Smet S., and Demeyer D. Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids. Animal Science 73 (2001) 253-260
22. Sanchez-Muniz F.J., Viejo J.M., and Medina R. Deep-frying of sardines in different culinary fats. Changes in the fatty acid composition of sardines and frying fats. Journal of Agriculture and Food Chemistry 40 (1992) 2252-2256
23. Varela G. Current facts about the frying of food. In: Varela G., Bender A.E., and Morton I.D. (Eds). Frying of food. Principles, changes, new approaches (1988), Ellis Horwood, Chichester