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), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, ∑ω(3), and ∑ω(6) contents of raw fish were 26.1 ± 0.5, 52.1 ± 1.1, 15.1 ± 0.6, 8.9 ± 0.1, and 6.1 ± 0.4%, respectively. Frying led to exchange of fatty acids between the silver carp lipid and frying fats. As a result of interactions, MUFA, PUFA, ∑ω(6), and PUFA/SFA ratio of samples fried in sunflower, soybean, and corn oil significantly increased while the amounts of SFA decreased. Frying had a negative effect on the ∑ω(3)/ω(6) ratio but reduction in olive oil-fried samples is the least among the other samples. Except in soybean oil, long-chain ω(3)-PUFA content of samples was not affected by frying.