The effect of frying of Silver carp (Hypophthalmicththys molitrix) sausage with different vegetable oils: Changes in fatty acid composition

Document Type : Original Article

Authors

Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran.

Abstract

This study aimed to investigate the effect of frying silver carp sausage using different vegetable oils on the composition of fatty acids and the nutritional quality of its fat. First, silver carp surimi was prepared by washing method, and then sausage was prepared with other food items and additives. Then, the sausages were fried into four vegetable oils (olive, rapeseed, soybean, and sunflower oils) by immersion in oil (at a temperature of 180±3 ℃). The results showed that the type of frying oil significantly affects the fatty acid composition and nutritional quality of its fat (P≥0.05). Sausages fried with olive and sunflower oil had the highest (28.7) and the lowest (13.9) saturated fatty acids (in percentage), respectively. The same trend prevailed regarding the monounsaturated fatty acids. However, regarding polyunsaturated fatty acids, the results were the opposite i.e. the highest and lowest amounts were observed in sausages fried in sunflower and olive oil, respectively. Although in terms of total omega-3 fatty acids, fried sausages in sunflower oil had the highest value among other experimental treatments, but in terms of the ratio of omega-3 fatty acids to omega-6 (n3/ n6), the highest value was observed for fried sausages in rapeseed oil. The results of the present study showed that although sausages cooked with different vegetable oils contain most of the essential fatty acids necessary for humans (including linoleic and alpha-linolenic) because of a high proportion of omega-6, but in all experimental oils, their planned consumption is recommended.

Keywords

References

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Aquaculture Sciences
Volume 11, Issue 2
October 2023
Pages 14-25

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