Effect of cooking with interesterified margarine in the chemical composition of fish

Abstract With the objective of evaluating the influence of the heat treatment on the chemical composition of fish refried with interesterified margarine, the white hake (Cynoscion leiarchus), fresh and braised forms, was determined its centesimal composition, calorific value and fatty acid profile....

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Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2019-12, Vol.39 (suppl 2), p.640-645
Main Authors: BRITO, Bruna Mergulhão de, LIRA, Giselda Macena, PINHEIRO, Ariane Gleyse Azevedo, SANTANA, Cláudia Maria Alexandre da Silva, AMARAL, Isabela Luna
Format: Article
Language:English
Subjects:
FOOD SCIENCE & TECHNOLOGY
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Summary:Abstract With the objective of evaluating the influence of the heat treatment on the chemical composition of fish refried with interesterified margarine, the white hake (Cynoscion leiarchus), fresh and braised forms, was determined its centesimal composition, calorific value and fatty acid profile. Cooking with interesterified margarine resulted in a reduction of 12% in protein content and 7.5% in ash content. The lipid content increased after frying (112%). As well as total saturated fatty acids (82.8%), monounsaturated fatty acids (858%) and polyunsaturated fatty acids (567%). There was a 33% reduction in total arachidonic and 48% in total DHA, in the braised hake with interesterified margarine in relation to fresh hake.
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/fst.29618