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LIPIDS OF FISH FILLETS: CHANGES FOLLOWING COOKING BY DIFFERENT METHODS
Author(s) -
MAI J.,
SHIMP J.,
WEIHRAUCH J.,
KINSELLA J. E.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb07384.x
Subject(s) - food science , trout , chemistry , composition (language) , fish <actinopterygii> , sucker , fishery , biology , linguistics , philosophy , anatomy
The effects of cooking by baking, pan frying and deep fat frying on the lipid content and composition of breaded and nonbreaded fillets of lake trout ( Salvelinus namacush ), white sucker ( Catastomus commersonni ) and bluegill ( Lepomis macrochirus ) were determined. Cooking resulted in moisture loss. Breading absorbed significant amounts of frying oil but reduced moisture loss from fillets. Fillets from trout did not absorb lipid material whereas those from sucker and bluegill absorbed significant amounts of oil. The fatty acid composition of trout changed little whereas those of sucker and bluegill, which absorbed frying oil tended to reflect the fatty acid composition of the oil. Changes in the concentration of phospholipids varied with method of cooking and species of fish. There was a significant decrease in cholesterol content of all species following cooking.