Effect of frying Orange-spotted grouper (Epinephelus coioides) fillet with different plant oil (Olive oil, Corn oil and Grape seed oil) on fatty acid profile, minerals and vitamins

Author(s):

Z. Momenzadeh , A. Khadanazari , K. Ghanemi

Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:
Aim of this study was determine of fatty acid profile, mineral and vitamins of Orange-spotted grouper (Epinephelus coioides) fried that deep frying with different plant oils (Corn oil, Grape seed oil and Olive oil). Highest and lowest contents of Orange-spotted grouper fillet was saturated fatty acids and polyunsaturated fatty acid, respectively. n-6 content of Orange-spotted grouper fillet with frying in Olive, Grape seed and Corn oil increased to 7.08, 24.30 and 41.59% respectively (p
Keywords:

Orange- spotted grouper , Frying , Plant oils

Language:
Persian
Published:
Iranian Scientific Fisheries Journal, Volume:27 Issue: 1, 2018
Pages:
149 to 163
https://magiran.com/p1851771