Journal
FOOD CHEMISTRY
Volume 114, Issue 3, Pages 927-932Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.10.039
Keywords
Omega-3; Eicosapentaenoic acid; Docosahexaenoic acid; Salmon; Cooking; Gas chromatography
Funding
- Canada Foundation for Innovation
- Ontario Research Fund collaborative infrastructure award
- Canadian Foundation for Dietetic Research grant
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Salmon is a major dietary source of eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) in North America, but the impact of pan-frying with various culinary fats on fatty acid content is not comprehensive. The fatty acid composition of Atlantic salmon after pan-frying with a novel EPA+DHA enriched margarine was examined. Pan-frying without oil, with canola oil and with stick margarine resulted in significantly lower levels of EPA+DHA (738 +/- 181, 723 +/- 94 and 704 +/- 75 mg per 100 g salmon, respectively) as compared with raw salmon (1202 +/- 191 mg per 100 g salmon). Pan-frying with EPA+DHA margarine prevented the decrease of EPA+DHA in salmon (924 +/- 162 mg per 100 g salmon). Pan-frying salmon results in decreases of EPA+DHA, but a novel EPA+DHA enriched margarine can attenuate the decrease and possibly increase EPA and DHA intakes in North Americans. (C) 2008 Elsevier Ltd. All rights reserved.
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