Abstract
The effects of deep frying in sunflower oil or pork fat on the fatty acids (FAs) of silver carp (Hypophthalmichthys molitrix) and common carp (Cyprinus carpio) fillets were determined. The use of sunflower oil and pork fat for frying increased the proportion of polyunsaturated (PUFAs) and saturated fatty acids (SFA), respectively, in the fish fillets. In the fried fish fillets, the linoleic acid content (C18:2n-6) increased after frying in sunflower oil, while n-3 PUFAs, in particular C20:5n-3 (EPA) and C22:6n-3 (DHA), decreased compared with their contents in raw fillets. The apparent retention values of n-3 PUFAs were higher in silver carp (69-78%) than in common carp (21-43%) when the fillets were fried in sunflower oil. After frying the fish fillets in pork fat, contents of SFAs, especially palmitic (C16:0) and stearic (C18:0) acids, were increased compared with the raw fillets. From the public health point of view, it is important to highlight that the ratio of n-6/n-3 in fillets of silver carp and common carp increased after deep frying in sunflower oil (2.61; 28.50), as opposed to frying in pork fat (1.20 7.99). Deep frying the fish fillets in sunflower oil increased the total fat content of silver carp fillets by about 85% and common carp fillets by about 343%, while frying in pork fat increased the total fat content of silver carp fillets by about 78% and common carp fillets by about 191%. The choice of culinary oils/fats affects the total FA contents and the fat composition of prepared, fried fish fillets.
Highlights
Fish species from different ecosystems are known to differ in their fatty acid (FA) composition; studies of polyunsaturated fatty acid (PUFA) contents of diverse fish from various locations are of great importance for revealing their potential value as sources of the essential n-3 acids in human nutrition (Cirkovic et al, 2011; Trbovic et al, 2013; Ahlgren et al, 1994)
Sunflower oil was characterized by a high content of linoleic acid (C18:2n-6) and high total PUFA content
Comparing the use of culinary fats with different FA profiles is relevant to investigate their influence on the FA profile of the food after preparation, and as would be consumed
Summary
Fish species from different ecosystems are known to differ in their fatty acid (FA) composition; studies of polyunsaturated fatty acid (PUFA) contents of diverse fish from various locations are of great importance for revealing their potential value as sources of the essential n-3 acids in human nutrition (Cirkovic et al, 2011; Trbovic et al, 2013; Ahlgren et al, 1994). Several studies were undertaken to determine the effects of different cooking methods on the FAs of fish species, in particular boiling, pan-frying, deep fat-frying and oven-baking (Candela et al, 1998; Al-Saghir et al, 2004; Sioen et al, 2006; Gladyshev et al, 2007). The quality of the heating medium is of great concern, since most oils used for this purpose are vegetable oils containing linoleic (18:2n-6) acid but only low amounts of linolenic (18:3n-3) acid. Such PUFA are susceptible to oxidation and to thermal damage from local excess heating (Sebedio et al, 1993; Sioen et al, 2006). The effects of frying in sunflower oil or pork fat on the FA composition of silver carp (Hypophthalmichthys molitrix) and common carp (Cyprinus carpio) were determined
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