Effect of frying in different culinary fats on the fatty acid composition of silver carp

The influence of frying with four different oils (sunflower oil, soybean oil, olive oil, and corn oil) on the fatty acid composition of silver carp was evaluated. The fat content of the fillets increased after frying while the moisture content decreased in all evaluated samples. Mean saturated (SFA)...

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Bibliographic Details
Main Authors: Naseri, Mahmood, Abedi, Elahe, Mohammadzadeh, Behrooz, Afsharnaderi, Azam
Format: Artigo
Language:Inglês
Published: Blackwell Publishing Ltd 2013
Subjects:
Original Research
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC3951595/
https://ncbi.nlm.nih.gov/pubmed/24804033
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.40
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