Golgolipour Sara, Khodanazary Ainaz, Ghanemi Kamal
Department of Fisheries, Faculty of Marine Natural Resources Khorramshahr University of Marine Science and Technology Khorramshahr Iran.
Department of Fisheries, Faculty of Agriculture and Natural Resources Gonbad Kavous University Iran.
Food Sci Nutr. 2025 Sep 12;13(9):e70942. doi: 10.1002/fsn3.70942. eCollection 2025 Sep.
The aim of this study was to determine the nutritional value (proximate composition, fatty acid profiles, nutritional quality indices (NQI), vitamins, and mineral contents) of deep-fried grass carp fillets with different vegetable oils (including olive oil, grape seed oil, and corn oil). The saturated fatty acids (SFAs) of deep-fried samples with corn oil were significantly decreased, while no significant differences were observed ( > 0.05) in the monounsaturated fatty acids (MUFAs) among various vegetable oils. The polyunsaturated fatty acids (PUFAs) content of fillets fried in grape seed oil and corn oil was almost three times that of the raw fillet. The highest and lowest fatty acid contents of the samples were MUFAs and SFAs, respectively. Fillets fried in grape seed oil and corn oil led to a significant reduction in the n-3/n-6 ratio. The samples fried with grape seed oil and corn oil exhibited increased PUFA/SFA, UFA/SFA ratios, and hypocholesterolemic/hypercholesterolemic (HH) index. Na content in fillets fried with olive oil was higher than in other treatments. P, Zn, Mg, and K contents have significantly decreased in the fried grass carp fillet. Frying the fillet with different vegetable oils did not significantly alter the Fe content compared to the raw fillet. Ca, Mn, and Cu contents of the grass carp fillet fried with olive oil significantly decreased, while other oils had no significant effect on Ca, Mn, and Cu contents. Vitamin D content in fillets fried in different oils did not differ significantly ( > 0/05). Vitamin A content in the raw fillet significantly increased after deep-frying with different vegetable oils. Deep-frying significantly reduced vitamins B and B content in grass carp fillets ( < 0/05). Generally, among all nutritional quality indices (NQI) except the n-3/n-6 ratio, fillets fried in grape seed oil and corn oil exhibited optimal lipid quality for human nutrition. In terms of nutrient retention, the data demonstrated that vitamins were best preserved with olive oil, and minerals were best preserved with corn oil.
本研究的目的是测定用不同植物油（包括橄榄油、葡萄籽油和玉米油）油炸的草鱼片的营养价值（近似成分、脂肪酸谱、营养质量指数（NQI）、维生素和矿物质含量）。用玉米油油炸的样品中饱和脂肪酸（SFA）显著降低，而不同植物油之间的单不饱和脂肪酸（MUFA）未观察到显著差异（>0.05）。用葡萄籽油和玉米油油炸的鱼片的多不饱和脂肪酸（PUFA）含量几乎是生鱼片的三倍。样品中脂肪酸含量最高和最低的分别是MUFA和SFA。用葡萄籽油和玉米油油炸的鱼片导致n-3/n-6比值显著降低。用葡萄籽油和玉米油油炸的样品的PUFA/SFA、UFA/SFA比值以及降胆固醇/升胆固醇（HH）指数增加。用橄榄油油炸的鱼片中钠含量高于其他处理。油炸草鱼片中磷、锌、镁和钾的含量显著降低。与生鱼片相比，用不同植物油油炸鱼片对铁含量没有显著影响。用橄榄油油炸的草鱼片中钙、锰和铜的含量显著降低，而其他油对钙、锰和铜的含量没有显著影响。用不同油油炸的鱼片中维生素D含量没有显著差异（>0.05）。用不同植物油深度油炸后，生鱼片中的维生素A含量显著增加。深度油炸显著降低了草鱼片中维生素B和B的含量（<0.05）。一般来说，在除n-3/n-6比值外的所有营养质量指数（NQI）中，用葡萄籽油和玉米油油炸的鱼片对人类营养表现出最佳的脂质质量。在营养保留方面，数据表明维生素用橄榄油保存最好，矿物质用玉米油保存最好。
