Effect of Culinary Oil on Changes in Lipid Quality and Physical Properties of Fried Indian Mackerel (Rastrelliger kanagurta) Steaks
Effect of Culinary Oil on Changes in Lipid Quality and Physical Properties of Fried Indian Mackerel (Rastrelliger kanagurta) Steaks
Date
2016
Authors
Laly, S.J.
Venketeswarlu, G.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists(India)
Abstract
Separate vegetable oils are preferred for frying fish
in different parts of India. The oil can influence
composition of lipid, quality and physical properties
of fried fish. Five culinary oils such as sunflower,
coconut, groundnut, palm and mustard oil were
selected for frying Indian mackerel (Rastrelliger
kanagurta) and changes in fatty acid composition,
lipid oxidation indices, texture profile and colour
were evaluated. A significant (p<0.05) influence of
culinary oil type on fatty acid composition of fried
mackerel was observed. Content of EPA and DHA
were significantly decreased in all the deep fried
samples. ω3/ω6 ratio was higher in the fish deep
fried in coconut oil compared to other oils. The fish
- derived EPA and DHA were detected in culinary
oils after frying. Principal component analysis of
fatty acids of culinary oils and deep fried samples
clearly revealed the influence of oil on fatty acid
profiles of fried fish. Hardness was highest sample
fried in coconut oil. Variation in colour was also
observed with respect to type of oil used.
Description
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Citation
Fiishery Technology 2016:53(3), 211-219