Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon (Huso huso, Beluga) Fillets
Copyright policy ) Ebrahim Salehifar; Eshagh Zakipour Rahimabadi; Mehdi Nikoo;
Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon (Huso huso, Beluga) Fillets
Slices of Huso huso were fried, chilled, and then reheated to evaluate for the changes in lipid characteristics. The total lipid content of raw sample was 3.09 g/100 g which consists of 29.1 g/100 g saturated fatty acids (SFAs), 42.554 g/100 g monounsaturated fatty acids (MUFAs), and 28.126 g/100 g polyunsaturated fatty acids (PUFAs). In fried samples, levels of C18 fatty acid groups, MUFAs, PUFAs, and n6/n3 ratio increased while SFAs, EPA, and DHA content decreased. Upon chill storage, C18:2 fatty acid and n6/n3 ratio decreased while n3 fatty acids increased slightly. Free fatty acid (FFA) decreased after frying, but peroxide value (PV) increased with subsequent decrease at chilled condition.
- University of Mazandaran Iran (Islamic Republic of)
- Mazandaran University of Medical Sciences Iran (Islamic Republic of)
- Zabol University Iran (Islamic Republic of)
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This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
Citations provided by BIP!popularityPopularity provided by BIP!
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
Popularity provided by BIP! 4
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