Evaluation of fatty acid‐related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles,Food Science & Nutrition

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Evaluation of fatty acid‐related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-08-02 , DOI: 10.1002/fsn3.1760
Mengistu F Mekonnen ₁ , Derese T Desta ₁ , Fikadu R Alemayehu ₁ , Gezahegn N Kelikay ₁ , Alemneh K Daba _{1,

2}

Affiliation

During frying, fat degrade and many reactions occur resulting in numerous altered fatty acid products. This would lead to the formation of Tran's fatty acids and changes in nutritional qualities. Hence, this study was aimed to determine the changes during frying on fatty acid composition of Nile tilapia (Oreochromis Niloticus) fish muscle from local fish market of Hawassa, Ethiopia. Fish fryers reported that they usually use palm oil for frying. They also indicated that the oil is kept for days and reused for frying at different cycle. In fried fish, 35 types of fatty acids were identified and 27 in raw fish muscle. Palmitic, stearic, heptadecanoic, and tetradecenoic acids were the abundant saturated fatty acids in both fried and raw fish muscle. Oleic, Docosahexaenoic, Eicosapentaenoic, and Linoleic acid were the major unsaturated fatty acids. The percentages of total saturated fatty acids (SFA) of raw fish muscle (47.4%) were found to be lower compared with fried fish muscle (51.8%). The n‐6/n‐3 ratio (7.83), index of atherogenicity (0.85), and thrombogenicity (1.71) in the fried fish muscle were in the undesirable values. The hypocholesterolemic/hypercholesterolemic ratio was relatively similar in the fried (1.09) and raw (1.02) fish muscles. The total unsaturated fatty acids (UFA) level of raw fish muscle (52.2%) was higher than the fried fish muscle (47.2%). Higher percentage of Tran's fatty acid was identified in the fried fish muscle compared with raw. Frying considerably altered fatty acid composition of fish muscle. It increased saturated fatty acid concentration and decreased unsaturated. Hence, frying noticeably decreases the nutritional quality of fish muscle. Therefore, it is suggested that further analysis on fatty acid composition of oil usually used for frying and the nutritional quality index across frying cycles.

中文翻译：

油炸和生尼罗罗非鱼（Oreochromis Niloticus）、鱼肌肉中脂肪酸相关营养品质指标的评价

在油炸过程中，脂肪降解并发生许多反应，导致大量改变的脂肪酸产物。这将导致反式脂肪酸的形成和营养品质的变化。因此，本研究旨在确定来自埃塞俄比亚阿瓦萨当地鱼市的尼罗罗非鱼（ Oreochromis Niloticus ）鱼肌肉在煎炸过程中脂肪酸组成的变化。据报道，炸鱼厂通常使用棕榈油进行煎炸。他们还表示，油会保存数天，并在不同周期重复用于煎炸。炸鱼中含有 35 种脂肪酸，生鱼肌肉中含有 27 种脂肪酸。棕榈酸、硬脂酸、十七烷酸和十四烯酸是油炸和生鱼肌肉中丰富的饱和脂肪酸。油酸、二十二碳六烯酸、二十碳五烯酸和亚油酸是主要的不饱和脂肪酸。生鱼肌肉的总饱和脂肪酸（SFA）百分比（47.4%）低于炸鱼肌肉（51.8%）。炸鱼肌肉中的n ‐6 /n ‐3 比率（7.83）、致动脉粥样硬化指数（0.85）和血栓形成指数（1.71）均处于不良值。炸鱼肌肉（1.09）和生鱼肌肉（1.02）的低胆固醇/高胆固醇比率相对相似。生鱼肌肉的总不饱和脂肪酸（UFA）水平（52.2%）高于炸鱼肌肉（47.2%）。与生鱼相比，炸鱼肌肉中的Tran脂肪酸百分比更高。油炸显着改变了鱼肌肉的脂肪酸组成。它增加了饱和脂肪酸浓度并减少了不饱和脂肪酸。因此，油炸显着降低了鱼肌肉的营养品质。因此，建议进一步分析煎炸常用油的脂肪酸组成和煎炸周期的营养品质指标。

更新日期：2020-09-20

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