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Tag:
o3
1 studies
Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods
by Kin Sum Leung, Jean-Marie Galano, Thierry Durand, Jetty Chung-Yung Lee
Salmon was cooked in various ways to study how it would impact fatty acid oxidation: boiling, pan-frying, and baking. MDA, TBARS, and peroxides were tested.
Boiling did not increase peroxidation or MDA significantly. Baking increased perixodation, and pan-frying both peroxidation and MDA. Lipid peroxidation products 4-HNE and 4-HHE were significantly increased in baking, and even more in pan frying.
PMID:
30042286