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Original Articles

Compositional Changes and Enrichment of Mediterranean Finfish During Pan Frying With Virgin Olive Oil

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Pages 171-188 | Published online: 25 Jan 2007
 

Abstract

Eight species of small Mediterranean finfish were prepared and pan-fried in virgin olive oil, according to traditional Greek culinary practices. The changes in their proximate composition, energy content, fatty acids, squalene, cholesterol, β-sitosterol, campesterol, and stigmasterol were investigated. Pan-fried fish contained more protein, total fat, monounsaturated fatty acids, energy, and cholesterol and were enriched in squalene and phytosterols than the raw samples. The results suggest that fish pan-fried in olive oil can be classified as highly nutritive in regard to its protein, major fatty acid classes, n-6/n-3 ratios, and total fat content. It provides an additional intake of squalene and phytosterols for Mediterranean people.

Notes

Health and Welfare Canada Nutrition Recommendations (1990). The Report of the Scientific Review Committee, Supply and Service, Ottawa, Canada

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