Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition

Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition

In this study, the fatty acid (FA) composition in phospholipid (PL) and triacylglycerol (TAG) fractions of mahi-mahi fish fillets cooked with different methods was investigated. Compared to the triacylglycerol fraction, 16:0, 18:0, 20:4ω6, 20:5ω3, 22:5ω3, 22:6ω3, ƩSFA and Ʃω-3 PUFA were found to be...

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Bibliographic Details
Main Authors: N. Akgül, M. Başhan, S. Kaçar
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2024-09-01
Series:Grasas y Aceites
Subjects:
Cooking methods
Fatty acid
Mahi-mahi
Phospholipid
Triacylglycerol
Vegetable oils
Online Access:https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2188
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