Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish (Salmo salar)
详细信息 查看全文
- 作者：Sabri Al-Saghir ; Karin Thurner ; Karl-Heinz Wagner ; Georg Frisch ; Wolfgang Luf ; Ebrahim Razzazi-Fazeli ; and Ibrahim Elmadfa
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2004
- 出版时间：August 11, 2004
- 年：2004
- 卷：52
- 期：16
- 页码：5290 - 5296
- 全文大小：74K
- 年卷期：v.52,no.16(August 11, 2004)
- ISSN：1520-5118
文摘
Salmon fillets were steamed, or pan-fried without oil, with olive oil, with corn oil, or with partiallyhydrogenated plant oil. The exchange between the salmon and the pan-frying oils was marginal, butit was detectable as slight modifications in the fatty acid pattern and the tocopherol contents accordingto the oil used. Primary and secondary oxidation products were only slightly increased or remainedunchanged, which indicated a slight lipid oxidation effect due to the heating procedures applied. Thesame was observed for tocopherol levels, which remained almost stable and were not affected bythe oxidation process. The sum of cholesterol oxidation products (COPs) increased after the heatingprocesses from 0.9 
g/g in the raw sample to 6.0, 4.0, 4.4, 3.3, and 9.9 g/g extracted fat in pan-fried without oil, with olive oil, corn oil, partially hydrogenated plant oil, and steamed, respectively. Ahighly significant correlation was found between the fatty acid pattern and the total amount of COPs(r2 = 0.973, p < 0.001). No change has been determined in the n-3 fatty acids content and in thepolyunsaturated/saturated-ratio of the cooked salmon fillets. Moderate pan-frying (6 min total) andsteaming (12 min) of salmon did not accelerate lipid oxidation but significantly increased the contentof COPs. The highest increase of COPs was found through steaming, mainly due to the longer heatexposure. The used frying oils did not influence the outcome; no significant difference between heattreatment with or without oil has been determined.Keywords: Salmon; pan-frying; steaming; lipid oxidation; cholesterol oxidation; tocopherols
g/g in the raw sample to 6.0, 4.0, 4.4, 3.3, and 9.9 g/g extracted fat in pan-fried without oil, with olive oil, corn oil, partially hydrogenated plant oil, and steamed, respectively. Ahighly significant correlation was found between the fatty acid pattern and the total amount of COPs(r2 = 0.973, p < 0.001). No change has been determined in the n-3 fatty acids content and in thepolyunsaturated/saturated-ratio of the cooked salmon fillets. Moderate pan-frying (6 min total) andsteaming (12 min) of salmon did not accelerate lipid oxidation but significantly increased the contentof COPs. The highest increase of COPs was found through steaming, mainly due to the longer heatexposure. The used frying oils did not influence the outcome; no significant difference between heattreatment with or without oil has been determined.Keywords: Salmon; pan-frying; steaming; lipid oxidation; cholesterol oxidation; tocopherols