{"refrec":{"BRefID":116197,"RR":"<b>Sioen, I.; Haak, L.; Raes, K.; Hermans, C.; De Henauw, S.; De Smet, S.; Van Camp, J.</b> (2006). Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. <i>Food Chemistry 98(4)</i>: 609-617. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2005.06.026\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2005.06.026</a>","BEntID":110535,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Food Chemistry 98(4)</i>: 609-617. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2005.06.026\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2005.06.026</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Sioen, I.; Haak, L.; Raes, K.; Hermans, C.; De Henauw, S.; De Smet, S.; Van Camp, J.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Sioen, I. <i>et al.</i>","Englishabstract":"Effects on the fatty acid composition of cod (<i>Gadus morhua</i>) and salmon fillets (<i>Salmo salar</i>) 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.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"salmon; cod; pan-frying; fatty acids; culinary fat; effect of processing","OtherDescriptors":null,"Notes":null,"AnaPub":2006,"MonPub":null,"DateUpdate":"2018-03-12","DateCreate":"2007-10-30","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000237148700003","VABBcode":null,"OpenAcc":0,"DOI":"10.1016/j.foodchem.2005.06.026"},"refs":null,"anarec":{"AnaID":116197,"PubliDate":2006,"Pagination":"609-617","XtraPublOfAnaID":null,"ISBN":null,"Volume":"98","Issue":"4","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":45225,"SerRR":"Food Chemistry. 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