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首页> 外文期刊>African Journal of Biotechnology >Effects of pan frying with different oils on some of the chemical components, quality parameters and cholesterol levels of rainbow trout (Oncorhynchus mykiss)
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Effects of pan frying with different oils on some of the chemical components, quality parameters and cholesterol levels of rainbow trout (Oncorhynchus mykiss)

机译：泛油炸用不同油的影响在一些化学成分，品质参数和彩虹鳟鱼（Oncorhynchus mykiss）的胆固醇水平

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摘要

The changes in chemical composition, cholesterol and fatty acids have been determined in raw and fried rainbow trout. Olive oil, sunflower oil, corn oil, margarine and butter were used in the frying process. Moisture content was decreased and protein, fat, ash and cholesterol contents were increased after frying. Differences in moisture, protein, fat, and ash content between the samples were significant (P < 0.05). pH, thiobarbituric acid (TBA), and total volatile basic nitrogen (TVB-N) values were within the limiting depletability values. In the fish fried with sunflower oil and corn oil, an important amount of decrease (P < 0.05) was determined for myristic, palmitic, palmitoleic, stearic, linolenic, arashidic, and docosahexaenoic acid (DHA). However, an important amount of increase (P < 0.05) was determined in heptadecanoic, oleic, and linoleic acid. DHA content was decreased in all oil groups. Cholesterol level was increased with the use of butter. The lowest level of cholesterol was observed in fish fried with margarine.
机译：化学成分，胆固醇和脂肪酸的变化已经在原料和炸彩虹鳟鱼中确定。在煎炸过程中使用了橄榄油，向日葵油，玉米油，人造黄油和黄油。水分含量下降，煎炸后蛋白质，脂肪，灰分和胆固醇含量增加。样品之间的水分，蛋白质，脂肪和灰分含量的差异显着（P <0.05）。 pH，硫酰碱酸（TBA）和总挥发性碱性氮（TVB-N）值在限制劣化值内。在用葵花籽油和玉米油炒的鱼中，测定了肉豆蔻，棕榈，棕榈酰胺，硬脂酸，亚麻酸，腋下和十二年六六烯酸（DHA）中的重要减少（P <0.05）。然而，在庚二烷，油酸和亚油酸中测定了重要的增加量（P <0.05）。所有石油团体中DHA含量下降。使用黄油的胆固醇水平增加。在用人造黄油炒的鱼中观察到最低水平的胆固醇。

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