Title: Effect Of Fish And Oil Nature On Frying Process And Nutritional Product Quality.
The modifications on a lean fish (cod- Gadus morhua) and a fatty fish (farmed salmon- Salmo salar) after the application of pan-frying using two 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 incre...
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ftciteseerx:oai:CiteSeerX.psu:10.1.1.652.3233 2023-05-15T16:19:11+02:00 Title: Effect Of Fish And Oil Nature On Frying Process And Nutritional Product Quality. Diana Ansorena Ainhoa Guembe Tatiana Mendizábal Corresponding Diana Ansorena The Pennsylvania State University CiteSeerX Archives application/pdf http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.652.3233 http://dadun.unav.edu/bitstream/10171/22131/1/Fish+ainhoa.pdf?origin%3Dpublication_detail en eng http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.652.3233 http://dadun.unav.edu/bitstream/10171/22131/1/Fish+ainhoa.pdf?origin%3Dpublication_detail Metadata may be used without restrictions as long as the oai identifier remains attached to it. http://dadun.unav.edu/bitstream/10171/22131/1/Fish+ainhoa.pdf?origin%3Dpublication_detail Pan-frying Fatty acids Olive oil Sunflower oil Cod Salmon. 3 INTRODUCTION text ftciteseerx 2016-01-08T16:27:01Z The modifications on a lean fish (cod- Gadus morhua) and a fatty fish (farmed salmon- Salmo salar) after the application of pan-frying using two 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 leaded to a higher fat absorption rate than sunflower oil in both fishes. 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 0.39-0.58 in fried salmon. The amount of EPA+DHA slightly decreased with frying in salmon, and increased in cod. The type of oil have more influence in the nutritional fish quality for the lean fish compared to Text Gadus morhua Salmo salar Unknown |
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ftciteseerx |
language |
English |
topic |
Pan-frying Fatty acids Olive oil Sunflower oil Cod Salmon. 3 INTRODUCTION |
spellingShingle |
Pan-frying Fatty acids Olive oil Sunflower oil Cod Salmon. 3 INTRODUCTION Diana Ansorena Ainhoa Guembe Tatiana Mendizábal Corresponding Diana Ansorena Title: Effect Of Fish And Oil Nature On Frying Process And Nutritional Product Quality. |
topic_facet |
Pan-frying Fatty acids Olive oil Sunflower oil Cod Salmon. 3 INTRODUCTION |
description |
The modifications on a lean fish (cod- Gadus morhua) and a fatty fish (farmed salmon- Salmo salar) after the application of pan-frying using two 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 leaded to a higher fat absorption rate than sunflower oil in both fishes. 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 0.39-0.58 in fried salmon. The amount of EPA+DHA slightly decreased with frying in salmon, and increased in cod. The type of oil have more influence in the nutritional fish quality for the lean fish compared to |
author2 |
The Pennsylvania State University CiteSeerX Archives |
format |
Text |
author |
Diana Ansorena Ainhoa Guembe Tatiana Mendizábal Corresponding Diana Ansorena |
author_facet |
Diana Ansorena Ainhoa Guembe Tatiana Mendizábal Corresponding Diana Ansorena |
author_sort |
Diana Ansorena |
title |
Title: Effect Of Fish And Oil Nature On Frying Process And Nutritional Product Quality. |
title_short |
Title: Effect Of Fish And Oil Nature On Frying Process And Nutritional Product Quality. |
title_full |
Title: Effect Of Fish And Oil Nature On Frying Process And Nutritional Product Quality. |
title_fullStr |
Title: Effect Of Fish And Oil Nature On Frying Process And Nutritional Product Quality. |
title_full_unstemmed |
Title: Effect Of Fish And Oil Nature On Frying Process And Nutritional Product Quality. |
title_sort |
title: effect of fish and oil nature on frying process and nutritional product quality. |
url |
http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.652.3233 http://dadun.unav.edu/bitstream/10171/22131/1/Fish+ainhoa.pdf?origin%3Dpublication_detail |
genre |
Gadus morhua Salmo salar |
genre_facet |
Gadus morhua Salmo salar |
op_source |
http://dadun.unav.edu/bitstream/10171/22131/1/Fish+ainhoa.pdf?origin%3Dpublication_detail |
op_relation |
http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.652.3233 http://dadun.unav.edu/bitstream/10171/22131/1/Fish+ainhoa.pdf?origin%3Dpublication_detail |
op_rights |
Metadata may be used without restrictions as long as the oai identifier remains attached to it. |
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1766005527090823168 |