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

• Published in: Food Chemistry
• Main Authors: Sioen, I., Haak, L., Raes, K., Hermans, C., De Henauw, S., De Smet, S., Van Camp, J.
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2006
• Subjects: Food processing; Polyunsaturated fatty acids; Gadus morhua Linnaeus; 1758; Salmo salar (Linné 1758); Gadus morhua; Salmo salar
• Online Access: http://www.vliz.be/nl/open-marien-archief?module=ref&refid=116197

Effects on the fatty acid composition of cod ( Gadus morhua ) and salmon fillets ( Salmo salar ) after pan-frying in margarine and olive oil were determined. The fatty acids of the margarine used were 55.5% saturated (SFA), 33.0% mono-unsaturated (MUFA) and 11.5% polyunsaturated (PUFA). The olive oil used contained 15.4% SFA, 76.1% MUFA and 8.5% PUFA. Using margarine or olive oil increased the SFA and MUFA percentages, respectively, in both species. For cod fillets (lean), pan-frying increased the fat content (0.55-4.15 g/100 g and 0.55-2.30 g/100 g before and after pan-frying, with margarine and olive oil, respectively), whereas, for salmon fillets (fat), it decreased (13.91 to 10.57 g/100 g and 15.35 to 12.95 g/100 g before and after pan-frying with margarine and olive oil, respectively). In conclusion, the culinary fat selection affects the total fatty acid content and composition of the prepared fish fillet.