Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation

Sampels, Sabine; Zajíc, Tomáš; Mráz, Jan

doi:10.17221/405/2013-cjfs

Cited by 12 publications

(8 citation statements)

References 40 publications

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“…The mechanism could probably be the exposure of frying oil to higher temperature, atmospheric air, and moistures during the frying stages as well as other occurrences of chemical reactions including oxidations. Other study supports the current finding that different fats and oils can alter the fatty acid composition (Rahimabadi & Dad, 2012;Sampels et al, 2014).…”

Section: Discussionsupporting

confidence: 86%

“…The percentage of DHA and EPA 7.67% and 0.65%, respectively, raw fish fillet and 0.87 and 0.20% found in fried fish fillet respectively, this shows the frying activity reduces the content of both DHA and EPA in fish fillet, and specially, a pronounced reduction was observed in DHA by frying practice. The other researchers did confirm as frying decreases EPA and DHA in all frying treatments independent of the fat used depends most probably on the fact that these fatty acids were not present in the frying fats (Gladyshev et al, 2007;Leung et al, 2018;Sampels et al, 2014).…”

Section: Ta B L Ementioning

confidence: 93%

“…However, it is known from earlier study that the type of preparation has some influence on the final fatty acid (FA) composition of the product. Especially during frying, the fat used will have some influence on the final product (Sampels, Zajíc, & Mráz, 2014). For instance, during frying oils and fats degrade and many reactions occur resulting in numerous altered fatty acid products.…”

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confidence: 99%

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Evaluation of fatty acid‐related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles

Mekonnen

Desta

Alemayehu

et al. 2020

Food Science & Nutrition

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During frying, fat degrade and many reactions occur resulting in numerous altered fatty acid products. This would lead to the formation of Tran's fatty acids and changes in nutritional qualities. Hence, this study was aimed to determine the changes during frying on fatty acid composition of Nile tilapia (Oreochromis Niloticus) fish muscle from local fish market of Hawassa, Ethiopia. Fish fryers reported that they usually use palm oil for frying. They also indicated that the oil is kept for days and reused for frying at different cycle. In fried fish, 35 types of fatty acids were identified and 27 in raw fish muscle. Palmitic, stearic, heptadecanoic, and tetradecenoic acids were the abundant saturated fatty acids in both fried and raw fish muscle. Oleic, Docosahexaenoic, Eicosapentaenoic, and Linoleic acid were the major unsaturated fatty acids. The percentages of total saturated fatty acids (SFA) of raw fish muscle (47.4%) were found to be lower compared with fried fish muscle (51.8%). The n‐6/n‐3 ratio (7.83), index of atherogenicity (0.85), and thrombogenicity (1.71) in the fried fish muscle were in the undesirable values. The hypocholesterolemic/hypercholesterolemic ratio was relatively similar in the fried (1.09) and raw (1.02) fish muscles. The total unsaturated fatty acids (UFA) level of raw fish muscle (52.2%) was higher than the fried fish muscle (47.2%). Higher percentage of Tran's fatty acid was identified in the fried fish muscle compared with raw. Frying considerably altered fatty acid composition of fish muscle. It increased saturated fatty acid concentration and decreased unsaturated. Hence, frying noticeably decreases the nutritional quality of fish muscle. Therefore, it is suggested that further analysis on fatty acid composition of oil usually used for frying and the nutritional quality index across frying cycles.

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Section: Discussionsupporting

confidence: 86%

Section: Ta B L Ementioning

confidence: 93%

mentioning

confidence: 99%

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Evaluation of fatty acid‐related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles

Mekonnen

Desta

Alemayehu

et al. 2020

Food Science & Nutrition

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“…Fatty acid profiles were determined both in feed and fish whole-body homogenate (3 fish/tank, 9 fish/group), according to the method of Sampels et al [ 27 ]. Initially, lipids were extracted by the hexan-isopropanol method according to Hara and Radin [ 28 ].…”

Section: Methodsmentioning

confidence: 99%

Partially Defatted Hermetia illucens Larva Meal in Diet of Eurasian Perch (Perca fluviatilis) Juveniles

Stejskal

Tran

Prokešová

et al. 2020

Animals

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Insect meal is gaining increased attention in aquafeed formulations due to high protein content and an essential amino acid profile similar to that of fishmeal. To investigate insect meal in feed for European perch Perca fluviatilis, a promising candidate for European intensive culture, we replaced standard fishmeal with partially defatted black soldier fly Hermetia illucens larva meal at rates of 0%, 20%, 40% and 60% (groups CON, H20, H40 and H60, respectively) and compared growth performance, somatic indices, hematological parameters, whole-body proximate composition and occurrence of spleen lipidosis. In addition, we assessed the economic and environmental sustainability of the tested feeds by calculating economic conversion ratio (ECR) and economic profit index (EPI). The tested groups did not differ in survival rate. Significant differences were documented in final body weight and specific growth rate, with the highest values in CON, H20 and H40. The proximate composition of fish whole-body at the end of the experiment did not differ in dry matter, crude protein or ether extract, while organic matter, ash and gross energy composition showed significant differences. The fatty acid content and n-3/n-6 ratio showed a decreasing trend with increasing H. illucens larva meal inclusion. No differences were found in hematological parameters among tested groups. The H. illucens larva meal inclusion significantly affected ECR and EPI, even at 20% inclusion level the cost of diets did not differ from the control fish meal based diet. Results suggested that 40% inclusion of H. illucens larva meal can be used successfully in standard diets for perch.

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“…(HS5) 7. Omega3carp is specially fed carp with cereals, where rapeseed and flaxseed are added (Sampels et al, 2014;Zajíc et al, 2012).…”

Section: Ideal Types Of Stakeholdersmentioning

confidence: 99%

"Pale Lager and Double Carp Fries, Please". The McDonaldization of the Culinary Culture in the Czech Republic

Zelený

Plzáková

Hán

et al. 2020

Economia Agro-Alimentare

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This article explores attitudes of hospitality stakeholders (HSs) and consumers towards fish gastronomy in the Czech Republic with an emphasis on traditional recipes and the impact of globalization. For the exploration of HSs' attitudes, qualitative investigation via in-depth semi-standardized interviews was employed with 19 fish restaurant HSs. The abstraction, appearance of ideal types of HSs, and integration with four aspects of Ritzer's McDonaldization theory were done. For the exploration of consumers' attitudes, sensory evaluation of seven fish dishes with 1698 participants was used. Lastly, a focus group was conducted with regular fish food consumers.Three ideal types of HS named progressive innovators, taste defenders, and occasional traditionalists appeared. For all of them, aspects of McDonaldization were obvious, meaning shift towards rationalization in Czech fish culinary culture and possible dilution of the original identity. As the main reasons for deauthentication of Czech fish gastronomy, a high laboriousness of traditional fish dishes causing high time consumption for restaurant staff, and the inclusion of bones in most of the traditional Czech fish dishes as the main barrier for consumers were identified. Paradoxically, consumers preferred traditional dishes more, showing a discrepancy between the attitudes of consumers and HSs. This result drew attention to the need for marketing research on the part of HSs. When already prepared dishes were presented, consumers preferred to choose more time-consuming fish dishes with more input ingredients. In the restaurant, consumers more often choose bone-free dishes. On the other hand, in households, consumers prefer the cheaper purchase of whole fish with bones. Ways of defense against food globalization were outlined: promotion of traditional fish dishes not contradicting the McDonaldization aspects, supporting food with strong national traditions, and the usage of glocalization when the skills, specificity, or original ingredients are sustained despite globalization.

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Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation

Cited by 12 publications

References 40 publications

Evaluation of fatty acid‐related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles

Evaluation of fatty acid‐related nutritional quality indices in fried and raw nile tilapia, (Oreochromis Niloticus), fish muscles

Partially Defatted Hermetia illucens Larva Meal in Diet of Eurasian Perch (Perca fluviatilis) Juveniles

"Pale Lager and Double Carp Fries, Please". The McDonaldization of the Culinary Culture in the Czech Republic

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