Over het archief
Het OWA, het open archief van het Waterbouwkundig Laboratorium heeft tot doel alle vrij toegankelijke onderzoeksresultaten van dit instituut in digitale vorm aan te bieden. Op die manier wil het de zichtbaarheid, verspreiding en gebruik van deze onderzoeksresultaten, alsook de wetenschappelijke communicatie maximaal bevorderen.
Dit archief wordt uitgebouwd en beheerd volgens de principes van de Open Access Movement, en het daaruit ontstane Open Archives Initiative.
Basisinformatie over ‘Open Access to scholarly information'.
| one publication added to basket [116197] |
Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon
Sioen, I.; Haak, L.; Raes, K.; Hermans, C.; De Henauw, S.; De Smet, S.; Van Camp, J. (2006). Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. Food Chemistry 98(4): 609-617. https://dx.doi.org/10.1016/j.foodchem.2005.06.026
In: Food Chemistry. Elsevier: London. ISSN 0308-8146; e-ISSN 1873-7072, meer
|  |
| Trefwoorden |
Acids > Organic compounds > Organic acids > Fatty acids > Polyunsaturated fatty acids
Food processing
Gadus morhua Linnaeus, 1758 [WoRMS]; Salmo salar Linnaeus, 1758 [WoRMS]
Marien/Kust |
| Author keywords |
salmon; cod; pan-frying; fatty acids; culinary fat; effect of processing |
| Auteurs | | Top |
- Sioen, I., meer
- Haak, L.
- Raes, K., meer
- Hermans, C.
|
- De Henauw, S., meer
- De Smet, S.
- Van Camp, J., meer
|
|
| Abstract |
Effects on the fatty acid composition of cod (Gadus morhua) and salmon fillets (Salmo salar) after pan-frying in margarine and olive oil were determined. The fatty acids of the margarine used were 55.5% saturated (SFA), 33.0% mono-unsaturated (MUFA) and 11.5% polyunsaturated (PUFA). The olive oil used contained 15.4% SFA, 76.1% MUFA and 8.5% PUFA. Using margarine or olive oil increased the SFA and MUFA percentages, respectively, in both species. For cod fillets (lean), pan-frying increased the fat content (0.55-4.15 g/100 g and 0.55-2.30 g/100 g before and after pan-frying, with margarine and olive oil, respectively), whereas, for salmon fillets (fat), it decreased (13.91 to 10.57 g/100 g and 15.35 to 12.95 g/100 g before and after pan-frying with margarine and olive oil, respectively). In conclusion, the culinary fat selection affects the total fatty acid content and composition of the prepared fish fillet. |
IMIS is ontwikkeld en wordt gehost door het VLIZ.
