煎烤烹饪对乌鳢肉脂肪营养价值的影响OA

To investigate the effects of cooking methods(oven-baking and pan-frying)and cooking media(olive oil and peanut oil)on the nutritional value of fish lipids,the fat content and fatty acid composition of snakehead flesh subjected to different cooking treatments were analyzed.The results showed that both pan-frying and oven-baking negatively impacted the lipid nutritional quality of the fish flesh,resulting in a significant decrease in the relative content of n-3 polyunsaturated fatty acids(PUFAs),docosahexaenoic acid(DHA),and eicosapentaenoic acid(EPA)and a significant increase in n-6 PUFA/n-3 PUFA ratio(P<0.05).However,the n-6 PUFA/n-3 PUFA ratio,PUFA/saturated fatty acid ratio,atherogenic index,and thrombogenic index of both cooked samples remained within recommended ranges,suggesting that they still have the potential for preventing coronary heart disease.Principal component analysis(PCA)revealed that oven-baking had a lesser impact on the lipid quality compared to pan-frying,with oven-baking with olive oil having the smallest influence on the lipid nutritional quality among the four treatments.No trans fatty acids were detected in any of the cooked samples,indicating that low-temperature pan-frying and oven-baking may minimize trans fatty acid formation.