Effect of Frying in Different Cooking Oils on Omega 3 Fatty Acids of Goldstripe Sardinella


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Authors

  • R Shalini
  • S R Jeya
  • G. Jeyasekaran Jeyasekaran
  • M Palanikumar

https://doi.org/10.56093/ft.v54i3.74492

Keywords:

Sardine, cooking oil, PUFA, shallow and deep frying

Abstract

Effect of shallow and deep frying of lesser sardine
(Sardinella gibbosa) in different cooking oils viz.,
sunflower, groundnut and gingelly oils on the fat
and fatty acid compositions were investigated. The
fat content was lesser in deep fried sardines than
shallow fried ones. The fatty acid composition of
fried sardines were different from that of raw
sardines due to the absorption of fatty acids from
cooking oil. Oleic and linoleic acids were the
predominant fatty acids in fried sardines. PUFA
such as EPA and DHA were reduced upon frying.
Retention of EPA and DHA was more in shallow
fried sardines than the deep fried ones. Results
showed that shallow fried sardines imbibed more
fat from cooking oil, however retained EPA and
DHA much better than deep fried sardines.

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Submitted

2017-09-19

Published

2017-09-19

How to Cite

Shalini, R., Jeya, S. R., Jeyasekaran, G. J., & Palanikumar, M. (2017). Effect of Frying in Different Cooking Oils on Omega 3 Fatty Acids of Goldstripe Sardinella. Fishery Technology, 54(3). https://doi.org/10.56093/ft.v54i3.74492
Citation