Deep-frying of sardines in different culinary fats. Changes in the fatty acid composition of sardines and frying fats

Sanchez-Muniz, F.J.; Viejo, J.M.; Medina, R.

Deep-frying of sardines in different culinary fats. Changes in the fatty acid composition of sardines and frying fats

1992

Sanchez-Muniz, F.J. | Viejo, J.M. | Medina, R.

The goal of this study is to determine how deep-fat-frying in olive oil, sunflower oil, or lard affects the fatty acid composition of sardines. Absolute saturated fatty acid content (grams per 100 g of dry matter fish) increased with frying in the case of lard. As for monounsaturated fatty acid, an increase of 4.2 times was noted in the fish fried in sunflower off and 8 times with lard, while a 10 times increase was noted in the fish fried in olive oil. Polyunsaturated fatty acids (PUFA) n-6 content rose 4 times with olive oil, 6.3 times with lard, and 19.9 times with sunflower oil. The PUFA n-3 fell 3.3 times in the case of sunflower oil and 2.2 times with olive off, with no changes with lard. Small quantities of eicosapentaenoic and docosahexaenoic acids appeared in the olive and sunflower oils used; only traces were found in the case of lard. The content of polar methyl esters significantly increased in lard after the first frying of sardines but remained unmodified in olive oil and sunflower oil. Sardine cholesterol content (milligrams per 100 g of dry matter) significantly decreased after frying. According to these results frying produced an exchange between the fat in the sardines and the frying media, which caused significant changes in the fatty acid composition and in the n-6/n-3 ratio of the oily fish.

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