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Type: Artigo
Title: Not simply a matter of fish intake
Author: Scherr, Carlos
Figueiredo, Valeria N.
Moura, Filipe A.
Sposito, Andrei C.
Abstract: Recent findings have highlighted enhanced fish consumption as a potential measure to increase intake of healthy fatty acids, particularly omega-3. The generalizability of this recommendation, however, may fall short of differences in fish species and cooking techniques. Hence, we investigated how these 2 variables affect the lipid content in fish flesh. Nine species of freshwater, deep sea or shore fish were grilled, steamed or fried with or without the addition of soybean oil, olive oil or butter. The lipid composition was analysed and a significant difference was observed in cholesterol, saturated fatty acids, polyunsaturated fatty acids, omega-3 fatty acids and omega-6 fatty acids contents between species (p<0.05). The use of soybean or olive oil was associated with a significant change in flesh concentration of polyunsaturated, omega-3 and omega-6 fatty acids (p<0.05). This study calls attention to the specific lipid content that must be expected from different fish species and cooking techniques
Subject: Peixe como alimento
Ácidos graxos Ômega-3
Country: Emirados Árabes Unidos
Editor: Bentham Science Publishers
Rights: Fechado
Identifier DOI: 10.2174/1570161112666141002120744
Date Issue: 2015
Appears in Collections:FCM - Artigos e Outros Documentos

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