Please use this identifier to cite or link to this item: http://hdl.handle.net/11400/11466
Title: Effects of pan-frying on PUFA, MUFA and individual lipid content in Spicara smaris
Authors: Ζερβού, Α.
Σινάνογλου, Βασιλεία
Παπαδάς, Γ.
Θωμαΐδης, Ν.
Μεϊμάρογλου, Διδώ
Contributors: Μηνιάδου - Μεϊμάρογλου, Σοφία
Item type: Journal article
Keywords: Λιπίδια;Μέταλα;Χοληστερίνη;Τηγάνισμα
Subjects: Food
Food technology
Τροφή
Τεχνολογία τροφίμων
Issue Date: 28-May-2015
Publisher: Akademiai Kiado
Abstract: The effects of different frying methods (oil free, extra virgin olive oil and sunflower oil pan-fried) on proximate, neutral and polar lipid composition as well as the fatty acid content of Spicara smaris, a fish species commonly consumed by Mediterranean people, were determined. Pan-frying caused insignificant changes in proteins and polar lipids, whereas a significant (P<0.05) decrease in moisture and ash content, and a significant (P<0.05) increase in the neutral lipids and total sterol content could be detected after pan frying in extra virgin olive oil (EVOO) and sunflower oil. The loss of the individual phospholipid content was not significant during the pan-frying process, but its proportion was influenced by the uptake of the culinary fat. The absorption of oil medium in pan-fried, in EVOO, and in sunflower oil samples resulted in an alteration of their fatty acid profiles including a significant (P<0.05) increase of C18:1ω-9 and C18:2ω-6 ratios and a decrease of EPA, DHA percentages as well as of the ω-3/ω-6 ratio. All frying methods affected (P<0.05) lipid quality indices but their values could be considered satisfactory in terms of healthiness. Among the fried samples, the oil free fried samples also presented the poorest triglyceride and cholesterol content, and the greatest ω-3/ω-6 ratio, thus, they were found to present the most appropriate frying method for healthy eating.
Language: English
Citation: Zervou, A., Sinanoglou, V., Papadas, G., Thomaidis, N., Meimaroglou, D. et al. (2012) Effects of pan-frying on PUFA, MUFA and individual lipid content in Spicara smaris. "Acta Alimentaria", 41 (1), p.33-44
Journal: Acta Alimentaria
Type of Journal: With a review process (peer review)
Access scheme: Embargo
License: Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες
URI: http://hdl.handle.net/11400/11466
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