Dietary evaluation of Mediterranean fish and molluscs pan‐fried in virgin olive oil

Abstract

The effect of domestic pan-frying in virgin olive oil (VOO) on the proximate composition, energy content, cholesterol, squalene and fatty acids in the edible portion of six species of finfish, common squid and mussels just caught from several regions of the Aegean Sea (Mediterranean Sea) was investigated. The species selected are traditionally consumed pan-fried in VOO by the Greeks. On a fresh weight basis, pan-frying caused significant water loss and increase of total fat, crude protein and energy content. The amount of VOO absorbed during frying ranged from 4.5 to 14.2% of fresh matter, showing a non-linear negative correlation with initial fat, fish length and fish weight. Cholesterol content increased from 25 to 106 mg 100 g −1 fresh weight (fw) to 33-130 mg 100 g −1 fw after frying. VOO absorbed during frying resulted in a 20-78 times increase of squalene content and in significant alteration of fatty acid composition, the major change being the increase of monounsaturated fatty acids which became predominant in all fried samples. The intakes of fat and major fatty acid classes by consuming the pan-fried seafood were comparable with the respective average Greek values. Frying in VOO resulted in a two to three times decrease of the atherogenic index and a slightly less decrease of the thrombogenic index. Both indices remained lower than 0.45 in all fried samples. The cholesterol-saturated fat index and the cholesterol index increased up to twice after frying, ranging between 3.4-9.9 and 2.9-9.3, respectively. From the results obtained it is concluded that fish and shellfish pan-fried in VOO present a healthy lipid profile in terms of the n-6/n-3 ratio, major fatty acid classes and total fat content.

Chemical composition and nutritional value of raw and cooked black scabbardfish (<i>Aphanopus carbo</i>)

“…the use of wheat flour to cover fish before frying contributes to an additional uptake of oil. the water loss and the higher contents of the other constituents in the cooked fish are in accordance with the findings of other studies (Gall et al, 1983;García-arias et al, 2003;Gokoglu et al, 2004;Kalogeropoulos et al, 2004;rosa et al, 2007). Limited changes in the fat content of BsF occurred during grilling, probably due to the preferential location of lipids in membranes.…”

Determination of amino acid and fatty acid composition of goldband goatfish [Upeneus moluccensis (Bleeker, 1855)] fishing from the Gulf of Antalya (Turkey)

“…Oksuz et al (2011), determined the humidity values 79.41% in Upeneus moluccensis and 73.14% in M. surmuletus. Ersoy (2006), found the The moisture values were compared with the previous studies, it was observed that similar results were obtained in some studies (Kalogeropoulos et al 2004;Gumus et al 2009;Oksuz et al 2011), and we found higher values than some studies (Guner et al 1998;Erkan et al 2010b;Polat et al 2009;Tulgar and Berik 2012). We considered that the moisture value differentiations depend on species, season, nutritional regime, size, spawning season, sex, and catching area.…”

“…This ratio decreases to 50-60% in some fishes (Gulyavuz and Unlusayın 1999). In the previous studies, the moisture contents of Mullus barbatus were determined 59.75% by Guner et al (1998), 79.71% by Kalogeropoulos et al (2004), and 79.00% by Gumus et al (2009). Erkan et al (2010b) determined the humidity value 70.25% in Mullus surmuletus.…”

Volatile compounds of some popular Mediterranean seafood species

“…The existing literature confirms the high lipid contents in sardines (Kalogeropoulos et al, 2004;Zlatanos & Laskaridis, 2007), and anchovy and picarel, from the same origin as in our study, by the end of winter (Zlatanos & Laskaridis, 2007). The increased contents of lipid-originating carbonyl compounds in fatty fish when compared to lean fish has been reported previously (Iglesias et al, 2010).…”