Effect of Frying on Nutrients Content and Fatty Acid Composition of Muscles of Selected Freezing Seafoods

Anna Czech^1, , Eugeniusz R Grela² and Katarzyna Ognik³

¹Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Akademicka 13, 20-934 Lublin, Poland

²Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin

³2Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin

Cite this paper:
Anna Czech, Eugeniusz R Grela and Katarzyna Ognik. Effect of Frying on Nutrients Content and Fatty Acid Composition of Muscles of Selected Freezing Seafoods. Journal of Food and Nutrition Research. 2015; 3(1):9-14. doi: 10.12691/jfnr-3-1-2

Abstract

Shellfish are low in fat content. They are especially low in saturated fatty acids (SFAs), but are rich in omega-3 FA. Because heat processing and oil additive could change the FA profile, we determined the effect frying of frozen seafood on the content of nutrients, FA composition and some lipid indices. Analyses were conducted on tissues of clams, Japanese squid, white shrimp and octopus. Frozen octopuses were characterized by a low content of monoenic (MUFAs - 11.8%) and a high polyunsaturated (PUFAs - 54.3%) and FAs of the n-3 family compared to shrimps, squids and clams. The seafood’s were fried in a sunflower oil (170±5°C, 6–8 min). Frying decreased SFAs and n-3 FAs and increased PUFAs and n-6 FAs contents, which corresponds to a significant increase in n-6/n-3 ratio, which we attribute to the use of sunflower oil for frying, since it is a rich source of these acids. A decrease was noted in atherogenic and thrombogenic FA indices, and a significant increase in h/H ratio, beneficial from the nutritional point of view.

Keywords:
seafood muscles nutrients fatty acids frying

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