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

Autor(es)

Lira, Giselda Macena ^[1] ; Vasconcelos Quintiliano Cabral, Caterine Cristine ^[1] ; Araujo de Oliveira, Italo Bruno ^[1] ; Figueiredo, Bruno Chacon ^[2] ; Gurgel Bechtinger Simon, Sarah Janaina ^[2] ; Bragagnolo, Neura ^[2]

Afiliação do(s) autor(es)

^[1] Univ Fed Alagoas, Sch Nutr, BR-57072900 Maceio, Alagoas - Brazil

^[2] Univ Estadual Campinas, Dept Food Sci, Sch Food Engn, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 101, p. 198-202, NOV 2017.
• Citações Web of Science: 2

Resumo

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. (AU)

• Processo FAPESP: 13/06489-1 - Formação e inibição de compostos gerados por reações oxidativas em lipídios de filé de tilápia
• Beneficiário: Neura Bragagnolo
• Modalidade de apoio: Auxílio à Pesquisa - Regular