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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Detalles Bibliográficos
Autores principales: Naseri, Mahmood, Abedi, Elahe, Mohammadzadeh, Behrooz, Afsharnaderi, Azam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951595/
https://www.ncbi.nlm.nih.gov/pubmed/24804033
http://dx.doi.org/10.1002/fsn3.40

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951595/
https://www.ncbi.nlm.nih.gov/pubmed/24804033
http://dx.doi.org/10.1002/fsn3.40

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