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Iranian Journal of Fisheries Sciences، جلد ۱۱، شماره ۳، صفحات ۷۰۴-۷۱۲
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژه‌های فارسی مقاله |
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| عنوان انگلیسی |
Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix) |
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| چکیده انگلیسی مقاله |
The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p< 0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunflower oil increased PUFA significantly (p< 0.05), which caused to decrease in SFA and MUFA. The ω-6/ω-3 ratio of control samples (0.224) after shallow fat frying and deep frying, increased to 1.287 and 0.615 to 2.290 and 1.538 and to 9.381 and 5.950 by olive oil, canola oil and sunflower oil, respectively. Results suggest that frying oil can change the fatty acid composition of fish. The changes are depending to the kind of frying oil and method of frying which used. |
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| کلیدواژه‌های انگلیسی مقاله |
Frying, Fatty acid composition, ω-6/ω-3 ratio, Silver carp |
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| نویسندگان مقاله |
e زکی پور رحیم آبادی | e zakipour rahimabadi
s داد | s. dad
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| نشانی اینترنتی |
http://www.jifro.ir/browse.php?a_code=A-10-1-191&slc_lang=en&sid=en |
| فایل مقاله |
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| کد مقاله (doi) |
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| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
Fish processing |
| نوع مقاله منتشر شده |
پژوهشی |
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