Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milk.

Autor: Lira GM; School of Nutrition, University Federal of Alagoas, 57072-900 Maceió, Alagoas, Brazil., Cabral CCVQ; School of Nutrition, University Federal of Alagoas, 57072-900 Maceió, Alagoas, Brazil., de Oliveira ÍBA; School of Nutrition, University Federal of Alagoas, 57072-900 Maceió, Alagoas, Brazil., Figueirêdo BC; Department of Food Science, School of Food Engineering, University of Campinas, 13083-862 Campinas, São Paulo, Brazil., Simon SJGB; Department of Food Science, School of Food Engineering, University of Campinas, 13083-862 Campinas, São Paulo, Brazil., Bragagnolo N; Department of Food Science, School of Food Engineering, University of Campinas, 13083-862 Campinas, São Paulo, Brazil. Electronic address: neura@unicamp.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2017 Nov; Vol. 101, pp. 198-202. Date of Electronic Publication: 2017 Sep 04.
DOI: 10.1016/j.foodres.2017.08.070
Abstrakt: The influence of cooking on the nutritional value of king mackerel when cooked in coconut milk or pan fried in coconut oil was verified from the alterations in the fatty acid content; formation of cholesterol oxides and the nutritional quality indices of the lipids. Cooking in coconut milk caused an 11.6% reduction in the protein content and 28.3% reduction in the ash content. The lipid content increased after cooking (253%) and frying (198%) causing an increase in the caloric value. The total saturated and monounsaturated fatty acids of the cooked king mackerel increased 462% and 248%, respectively, whereas these increases were 418% and 130%, respectively, for the fried king mackerel. There were reductions of 21% and 38% in the total EPA+DHA of the pan fried and cooked samples, respectively, as compared to the fresh king mackerel. The heat treatment did not cause alterations in cholesterol content.
(Copyright © 2017 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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