Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix)



 The study aims to determine the influence of frying (shallow
and deep) with olive, canola and sunflower oil on fatty acid composition of
silver carp < /font>. Frying by olive oil and
canola oil increased the monounsaturated fatty acids (MUFA) significantly
(p < 0.05) that consequently decreased saturated fatty acids (SFA),
polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunflower oil
increased PUFA significantly (p < 0.05), which caused to decrease in SFA and
MUFA. The ω-6/ω-3 ratio of control samples (0.224) after shallow fat frying and
deep frying, increased to 1.287 and 0.615 to 2.290 and 1.538 and to 9.381 and
5.950 by olive oil, canola oil and sunflower oil, respectively. Results suggest
that frying oil can change the fatty acid composition of fish. The changes are
depending to the kind of frying oil and method of frying which used.