肉类研究2026，Vol.40Issue(4)：41-46,6.DOI:10.7506/rlyj1001-8123-20250506-135
煎烤烹饪对乌鳢肉脂肪营养价值的影响
Effect of Pan-Frying and Oven-Baking on Nutritional Value of Lipids in Snakehead(Ophiocephalus argus)Flesh
摘要
Abstract
To investigate the effects of cooking methods(oven-baking and pan-frying)and cooking media(olive oil and peanut oil)on the nutritional value of fish lipids,the fat content and fatty acid composition of snakehead flesh subjected to different cooking treatments were analyzed.The results showed that both pan-frying and oven-baking negatively impacted the lipid nutritional quality of the fish flesh,resulting in a significant decrease in the relative content of n-3 polyunsaturated fatty acids(PUFAs),docosahexaenoic acid(DHA),and eicosapentaenoic acid(EPA)and a significant increase in n-6 PUFA/n-3 PUFA ratio(P<0.05).However,the n-6 PUFA/n-3 PUFA ratio,PUFA/saturated fatty acid ratio,atherogenic index,and thrombogenic index of both cooked samples remained within recommended ranges,suggesting that they still have the potential for preventing coronary heart disease.Principal component analysis(PCA)revealed that oven-baking had a lesser impact on the lipid quality compared to pan-frying,with oven-baking with olive oil having the smallest influence on the lipid nutritional quality among the four treatments.No trans fatty acids were detected in any of the cooked samples,indicating that low-temperature pan-frying and oven-baking may minimize trans fatty acid formation.关键词
乌鳢/烹饪处理/脂肪酸/脂肪营养质量/预防冠心病Key words
snakehead/culinary treatments/fatty acid/lipid nutritional quality/prevention of coronary heart disease分类
轻工纺织引用本文复制引用
冯丽娜,刘琼霞,郭泳怡,马红玲,生书晶..煎烤烹饪对乌鳢肉脂肪营养价值的影响[J].肉类研究,2026,40(4):41-46,6.基金项目
广东省普通高校青年创新人才项目(2014KQNCX227) （2014KQNCX227）
广东第二师范学院大学生创新创业训练计划项目(2025097) （2025097）
广东省高等教育教学改革项目(783) （783）
广东第二师范学院教学质量与教学改革工程项目(2022jxgg41) （2022jxgg41）
