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

• Autor(a) principal: BRITO,Bruna Mergulhão de
• Data de Publicação: 2019
• Outros Autores: LIRA,Giselda Macena, PINHEIRO,Ariane Gleyse Azevedo, SANTANA,Cláudia Maria Alexandre da Silva, AMARAL,Isabela Luna
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600640
• topic: Cynoscion leiarchus; centesimal composition; fatty acids

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.