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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Nutritional fatty acid quality of raw and cooked farmed and wild sea bream (Sparus Aurata)
Journal of Agricultural and Food Chemistry, Volume 58, No. 1, Year 2010
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Description
The effects of steaming, grilling, and frying In corn and sunflower oils, respectively, on the fatty acid compositions of farmed and wild sea bream were evaluated. The lipid content increased with frying In both oil types. The maximum moisture value was found in steamed fish (P < 0.05). Fried sea bream in corn and sunflower oils contained a lower content of n-3 polyunsaturated fatty acids (P < 0.05) (3.87 and 5.32% of total fatty acids (TFA) in farmed fish and 2.96 and 2.14% TFA in wild fish). The n-3/n-6 ratio decreased significantly after cooking, particularly after frying in corn and sunflower oils, respectively: from 2.51 to 0.08 and 0.12 in farmed fish and from 0.94 to 0.06 and 0.04 in wild fish. The trans fatty acid levels remain stable after steaming and grilling, but they were significantly affected by frying. Our results reveal that the cooking process has considerable effect on the fatty acid compositions of farmed and wild sea bream. © 2009 American Chemical Society.
Authors & Co-Authors
Mnari, Amira
Tunisia, Monastir
Faculté de Médecine de Monastir
Harzallah, Hanene Jrah
Tunisia, Monastir
Faculté de Médecine de Monastir
Dhibi, Madiha
Tunisia, Monastir
Faculté de Médecine de Monastir
Bouhlel, Imen
Tunisia, Monastir
Faculté de Médecine de Monastir
Hammami, M. B.
Tunisia, Monastir
Faculté de Médecine de Monastir
Chaouch, Abdelhamid
Tunisia, Monastir
Faculté de Médecine de Monastir
Statistics
Citations: 38
Authors: 6
Affiliations: 1
Identifiers
Doi:
10.1021/jf902096w
ISSN:
00218561