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The frying of frozen sardine fillets in olive oil. The influence of different thawing methods on lipid content and fatty acid composition.

[In Spanish. / En espagnol.]

Author(s) : ALVAREZ PONTES M. E., VIEJO J. M., SANCHEZ MUNIZ F. J., CASTRILLON A. M.

Type of article: Article

Summary

The frozen sardine fillets are thawed in a refrigerator at 4 deg C or in a microwave oven before frying in olive oil. The frying increases the lipid content of the fillets in particular those thawed in the refrigerator. The monosaturated fatty acid content reaches 61.8 and 47% in fillets thawed in the refrigerator and the microwave respectively. The level of polyunsaturated fatty acids diminishes after frying.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1996-0345
  • Languages: Spanish
  • Source: Grasas Aceites - vol. 45 - n. 3
  • Publication date: 1994

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