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Effect of Deep-Frying in Different Culinary Fats on the Fatty Acid Composition of the Striped Seabream, Lithognathus mormyrus.

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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]
Copyright of Journal of Aquatic Food Product Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 191725790
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Label: Title
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  Data: Effect of Deep-Frying in Different Culinary Fats on the Fatty Acid Composition of the Striped Seabream, Lithognathus mormyrus.
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  Data: <searchLink fieldCode="AR" term="%22Rabeh%2C+Imen%22">Rabeh, Imen</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> rabehimen6@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Telahigue%2C+Khaoula%22">Telahigue, Khaoula</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hajji%2C+Tarek%22">Hajji, Tarek</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mdaini%2C+Zied%22">Mdaini, Zied</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22El+Cafsi%2C+M'hamed%22">El Cafsi, M'hamed</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mhadhbi%2C+Lazhar%22">Mhadhbi, Lazhar</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Aquatic+Food+Product+Technology%22">Journal of Aquatic Food Product Technology</searchLink>. 2025, Vol. 34 Issue 10, p669-678. 10p.
– Name: Subject
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  Data: <searchLink fieldCode="DE" term="%22Deep+frying%22">Deep frying</searchLink><br /><searchLink fieldCode="DE" term="%22Fatty+acid+analysis%22">Fatty acid analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Dietary+fats%22">Dietary fats</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+value%22">Nutritional value</searchLink><br /><searchLink fieldCode="DE" term="%22Marine+fishes%22">Marine fishes</searchLink><br /><searchLink fieldCode="DE" term="%22Lipid+analysis%22">Lipid analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Omega-6+fatty+acids%22">Omega-6 fatty acids</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Aquatic Food Product Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1080/10498850.2025.2611865
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      – Code: eng
        Text: English
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        PageCount: 10
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      – SubjectFull: Deep frying
        Type: general
      – SubjectFull: Fatty acid analysis
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      – SubjectFull: Dietary fats
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      – SubjectFull: Nutritional value
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      – SubjectFull: Marine fishes
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      – SubjectFull: Lipid analysis
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      – SubjectFull: Omega-6 fatty acids
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      – TitleFull: Effect of Deep-Frying in Different Culinary Fats on the Fatty Acid Composition of the Striped Seabream, Lithognathus mormyrus.
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              Text: 2025
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