Highlights • The study of fish shallow-frying is undertaken for the first time by 1H NMR. • Migration of main and minor lipidic compounds between oils and fish occurs. • Thermo-oxidation and hydrolysis reactions in oils and fish lipids are studied. • Pan-frying provokes higher thermo-oxidation than microwave-frying. • As for aldehyde formation, extra-virgin olive oil is safer than sunflower oil.
Researchers have studied the changes that take place in fish lipids and in the oil during frying processes. The frying techniques, the nature of the oil used and the fish species have been shown to exert a great influence on the changes that take place during the process...
Read More
Recent Comments