Effect of Culinary Oil on Changes in Lipid Quality and Physical Properties of Fried Indian Mackerel (Rastrelliger kanagurta) Steaks
2016
Laly, S. J. | Venketeswarlu, G.
Separate vegetable oils are preferred for frying fishin different parts of India. The oil can influencecomposition of lipid, quality and physical propertiesof fried fish. Five culinary oils such as sunflower,coconut, groundnut, palm and mustard oil wereselected for frying Indian mackerel (Rastrelligerkanagurta) and changes in fatty acid composition,lipid oxidation indices, texture profile and colourwere evaluated. A significant (p<0.05) influence ofculinary oil type on fatty acid composition of friedmackerel was observed. Content of EPA and DHAwere significantly decreased in all the deep friedsamples. ω3/ω6 ratio was higher in the fish deepfried in coconut oil compared to other oils. The fish- derived EPA and DHA were detected in culinaryoils after frying. Principal component analysis offatty acids of culinary oils and deep fried samplesclearly revealed the influence of oil on fatty acidprofiles of fried fish. Hardness was highest samplefried in coconut oil. Variation in colour was alsoobserved with respect to type of oil used.
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