About: Effects of Frying Fat and Preparation on Carp (Cyprinus carpio) Fillet Lipid Composition and Oxidation

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About: Effects of Frying Fat and Preparation on Carp (Cyprinus carpio) Fillet Lipid Composition and Oxidation Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.agriculturejournals.cz/publishedArticles/CJFS/2014-32-5-493.pdf
Description	We investigated the changes in omega-3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats were used and fillets were fried plain or battered. The fillet fat content increased during frying and FA composition in the fillets reflected the composition of the frying fat. Frying with sunflower oil negatively influenced the nutritional value by decreasing the n-3/n-6 ratio in the fillets. Frying with rapeseed oil preserved the favourable n-3/n-6 ratio without increasing the saturated fatty acids (SEA). Frying with lard and butter preserved the n-3/n-6 ratio but increased the SFA content. No increased oxidation occurred with the use of rapeseed oil. We concluded that using rapeseed oil for fish seemed to preserve the nutritionally valuable composition best. We investigated the changes in omega-3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats were used and fillets were fried plain or battered. The fillet fat content increased during frying and FA composition in the fillets reflected the composition of the frying fat. Frying with sunflower oil negatively influenced the nutritional value by decreasing the n-3/n-6 ratio in the fillets. Frying with rapeseed oil preserved the favourable n-3/n-6 ratio without increasing the saturated fatty acids (SEA). Frying with lard and butter preserved the n-3/n-6 ratio but increased the SFA content. No increased oxidation occurred with the use of rapeseed oil. We concluded that using rapeseed oil for fish seemed to preserve the nutritionally valuable composition best. (en)
Title	Effects of Frying Fat and Preparation on Carp (Cyprinus carpio) Fillet Lipid Composition and Oxidation Effects of Frying Fat and Preparation on Carp (Cyprinus carpio) Fillet Lipid Composition and Oxidation (en)
skos:prefLabel	Effects of Frying Fat and Preparation on Carp (Cyprinus carpio) Fillet Lipid Composition and Oxidation Effects of Frying Fat and Preparation on Carp (Cyprinus carpio) Fillet Lipid Composition and Oxidation (en)
skos:notation	RIV/60076658:12520/14:43886907!RIV15-MSM-12520___
http://linked.open...avai/riv/aktivita	P S
http://linked.open...avai/riv/aktivity	P(ED2.1.00/01.0024), P(LO1205), S
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Mráz, Jan Zajíc, Tomáš Sampels, Sabine
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Jihočeská univerzita v Českých Budějovicích / Fakulta rybářství a ochrany vod
http://linked.open...dnocenehoVysledku	13724
http://linked.open...ai/riv/idVysledku	RIV/60076658:12520/14:43886907
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	nutritional quality; TBARS; EPA; DHA (en)
http://linked.open.../riv/klicoveSlovo	TBARS DHA EPA nutritional quality
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[5A194D3FE788]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GL
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...vavai/riv/projekt	South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses Sustainability and Excellence of the Centre of Aquaculture and Biodiversity of Hydrocenoses
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	32
http://linked.open...iv/tvurceVysledku	Mráz, Jan Zajíc, Tomáš Sampels, Sabine
http://linked.open...ain/vavai/riv/wos	000343078100012
issn	1212-1800
number of pages	10 (xsd:int)
http://localhost/t...ganizacniJednotka	12520

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