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Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milk

2017; Elsevier BV; Volume: 101; Linguagem: Inglês

10.1016/j.foodres.2017.08.070

1873-7145

Giselda Macena Lira, Caterine Cristine Vasconcelos Quintiliano Cabral, Ítalo Bruno Araújo de Oliveira, Bruno Chacon de Figueiredo, Sarah Janaína Gurgel Bechtinger Simon, Neura Bragagnolo,

Fatty Acid Research and Health

The influence of cooking on the nutritional value of king mackerel when cooked in coconut milk or pan fried in coconut oil was verified from the alterations in the fatty acid content; formation of cholesterol oxides and the nutritional quality indices of the lipids. Cooking in coconut milk caused an 11.6% reduction in the protein content and 28.3% reduction in the ash content. The lipid content increased after cooking (253%) and frying (198%) causing an increase in the caloric value. The total saturated and monounsaturated fatty acids of the cooked king mackerel increased 462% and 248%, respectively, whereas these increases were 418% and 130%, respectively, for the fried king mackerel. There were reductions of 21% and 38% in the total EPA+DHA of the pan fried and cooked samples, respectively, as compared to the fresh king mackerel. The heat treatment did not cause alterations in cholesterol content.