Eff ect of frying on the fatty acid composition of silver carp and common carp
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The effects of deep frying in sunfl ower oil or pork fat on the fatty acids (FAs) of silver carp (Hypophthalmichthys molitrix) and common carp (Cyprinus carpio) fi llets were determined. The use of sunfl ower oil and pork fat for frying increased the proportion of polyunsaturated (PUFAs) and saturated fatty acids (SFA), respectively, in the fi sh fi llets. In the fried fi sh fi llets, the linoleic acid content (C18:2n-6) increased after frying in sunfl ower oil, while n-3 PUFAs, in particular C20:5n-3 (EPA) and C22:6n-3 (DHA), decreased compared with their contents in raw fi llets. The apparent retention values of n-3 PUFAs were higher in silver carp (69–78%) than in common carp (21–43%) when the fi llets were fried in sunfl ower oil. After frying the fi sh fi llets in pork fat, contents of SFAs, especially palmitic (C16:0) and stearic (C18:0) acids, were increased compared with the raw fi llets. From the public health point of view, it is important to highlight that the ratio of n-6/n-3 in fi llets of silver carp and common carp increased after deep frying in sunfl ower oil (2.61; 28.50), as opposed to frying in pork fat (1.20 7.99). Deep frying the fi sh fi llets in sunfl ower oil increased the total fat content of silver carp fi llets by about 85% and common carp fi llets by about 343%, while frying in pork fat increased the total fat content of silver carp fi llets by about 78% and common carp fi llets by about 191%. The choice of culinary oils/fats aff ects the total FA contents and the fat composition of prepared, fried fi sh fi llets.