Selected Quality Parameters of Salmon and Meat when Fried with or without Added Fat

Abstract

Pan-frying without fat can be recommended for the daily use, since the total fat intake is too high in developed countries and one main task of nutritional recommendations is to reduce the total fat intake. When pan-fried with fat, the choice of the fat is of high importance since it directly influences the quality and the flavour of the final product. In order to increase the fat quality from nutritional point of view only oils of plant or vegetable origin should be used in households. Pan-fried salmon is a good source of Vitamin D(3).

Maternal milk DHA content predicts cognitive performance in a sample of 28 nations

“…The DHA in fish is unavailable when cooked with such vegetable oils (Elmadfa et al . ; Chung et al . ).…”

Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar)

“…Data by Al-Saghir demonstrates that frying and steaming of salmon minimally increases (< 15%) levels of conjugated dienes (a marker of hydro(pero)xy fatty acid content) over raw salmon (3). On the other hand, total peroxides are elevated with frying (mostly a result of added oil) but not with steaming (7). Oxidized cholesterols such as 7-ketocholesterol and 7-hydroxycholesterol are elevated with roasting or frying of salmon (3, 4).…”

Development and validation of a food frequency index using nutritional biomarkers in a sample of middle‐aged and older adults

“…Plasma concentrations of 25-hydroxyvitamin D [25 (OH)D] were determined by using RP-HPLC and an ultraviolet (UV) detector according to a previously described method (Elmadfa et al, 2006). The correlation coefficient for 25-hydroxyvitamin D3 was 0.9995; recovery at 102.65%, CV = 4.98%.…”