Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar)
Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar)
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DOI：
10.1021/jf0495946
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发表时间：
2004-08-11
影响因子：
6.1
通讯作者：
Elmadfa, I
中科院分区：
文献类型：
--
作者：
Al-Saghir, S;Thurner, K;Elmadfa, I
三文鱼鱼片是蒸熟的，或者是不加油、加橄榄油、加玉米油或加部分氢化植物油的平底锅。鲑鱼和平底锅炒油之间的交换是微乎其微的，但可以检测到根据所用油的不同，脂肪酸模式和生育酚含量略有变化。一次氧化产物和二次氧化产物仅略有增加或保持不变，说明加热过程对脂肪氧化有轻微影响。生育酚水平也是如此，它几乎保持稳定，不受氧化过程的影响。加热处理后，油炸、橄榄油、玉米油、部分氢化植物油和清蒸的胆固醇氧化产物(COP)总量分别从生样的0.9、6.0、4.0、4.4、3.3和9.9µg/g抽出的脂肪。脂肪酸谱与COPS总量之间存在高度显著的相关性(r(2)=0.973，p<；0.001)。煮熟的三文鱼鱼片的n-3脂肪酸含量和多不饱和/饱和比没有变化。三文鱼适度平底锅煎制(共6min)和蒸煮(12min)不会加速脂肪氧化，但显着增加COPs的含量。COPS的增加最多的是通过蒸汽，主要是由于较长的热暴露。所用的煎炸油不影响结果；热处理加油和不加油之间没有显著差异。
Salmon fillets were steamed, or pan-fried without oil, with olive oil, with corn oil, or with partially hydrogenated plant oil. The exchange between the salmon and the pan-frying oils was marginal, but it was detectable as slight modifications in the fatty acid pattern and the tocopherol contents according to the oil used. Primary and secondary oxidation products were only slightly increased or remained unchanged, which indicated a slight lipid oxidation effect due to the heating procedures applied. The same was observed for tocopherol levels, which remained almost stable and were not affected by the oxidation process. The sum of cholesterol oxidation products (COPs) increased after the heating processes from 0.9 mug/g in the raw sample to 6.0, 4.0, 4.4, 3.3, and 9.9 mug/g extracted fat in panfried without oil, with olive oil, corn oil, partially hydrogenated plant oil, and steamed, respectively. A highly significant correlation was found between the fatty acid pattern and the total amount of COPs (r(2) = 0.973, p < 0.001). No change has been determined in the n-3 fatty acids content and in the polyunsaturated/saturated-ratio of the cooked salmon fillets. Moderate pan-frying (6 min total) and steaming (12 min) of salmon did not accelerate lipid oxidation but significantly increased the content of COPs. The highest increase of COPs was found through steaming, mainly due to the longer heat exposure. The used frying oils did not influence the outcome; no significant difference between heat treatment with or without oil has been determined.