Bibliographic Details
| Title: |
Effect of Deep-Frying in Different Culinary Fats on the Fatty Acid Composition of the Striped Seabream, Lithognathus mormyrus. |
| Authors: |
Rabeh, Imen1 (AUTHOR) rabehimen6@gmail.com, Telahigue, Khaoula1 (AUTHOR), Hajji, Tarek2 (AUTHOR), Mdaini, Zied1 (AUTHOR), El Cafsi, M'hamed1 (AUTHOR), Mhadhbi, Lazhar1 (AUTHOR) |
| Source: |
Journal of Aquatic Food Product Technology. 2025, Vol. 34 Issue 10, p669-678. 10p. |
| Subjects: |
Deep frying, Fatty acid analysis, Dietary fats, Nutritional value, Marine fishes, Lipid analysis, Omega-6 fatty acids |
| Abstract: |
The current study aimed to assess the effect of deep-frying with four different culinary oils on the fatty acid composition and lipid nutritional quality indices (LNQIs) of the striped seabream, Lithognathus mormyrus. As a result of frying, the fat content of the fillets increased, and the moisture content decreased in all evaluated samples. The findings revealed significant differences in fatty acid composition depending on the frying oil used. The nutritional quality indices (NQI) were all within ranges of high-lipid-quality seafood. The n-3/n-6 ratio decreased significantly after frying, mainly in sunflower oil, indicating a reduction in the nutritional value of the fried fish. [ABSTRACT FROM AUTHOR] |
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| Database: |
Engineering Source |
