Effect of deep-frying with plant oil on heavy metal, mineral and vitamins contents of grass carp Ctenopharyngodon idella fillets

• Published in: تغذیه آبزیان Vol. 3; no. 1; pp. 25 - 34
• Main Authors: Sara Gol Golipour, Ainaz Khodanazary, Kamal Ghanemi
• Format: Journal Article
• Language: Persian
• Published: University of Guilan 01.03.2017
• Subjects: deep-frying; grass carp; plant oil; quality properties
• ISSN: 2980-8499
• DOI: 10.22124/janb.2017.3153

In the present study, the influence of deep-frying with plant oil on the amount of heavy metals, minerals and vitamins grass carp were studied. Different plant oils (corn oil, grape seed oil and olive oil) were used for deep-frying of grass carp fillets. Fried fillets had higher pb content. Cr and Ni contents of fried grass carp fillet decreased significantly. Co and Cd contents in raw and fried treatments were below the limits of detection. Na content of fried fillets with olive oil was higher than the other treatments. K content of fried fillets decreased in comparison with raw fillet. There was no significant difference in the Ca and Fe contents of fillet between raw and fried samples. Mg content in fried fillet with grape seed oil and Mn, Cu and Zn contents in dried fillet with olive oil decreased (P<0.05). Vitamin A content in fried fillets increased. Vitamin D content in different samples of raw and fried in oil did not show significant differences. Vitamin B1 and B3 contents in the fried fillets in plant oil decreased significantly (P<0.05). Considering the quality properties showed that corn oil is the best deep-frying.