Not exact matches
As a result, the composition of the oil used for frying is modified: firstly, it is enriched by the
acyl groups («fatty acids») that are present in a higher concentration in the fish fat than in the original oil, and secondly, and simultaneously, it is depleted in the
acyl groups present in a higher concentration in the original oil than in the fish fat.
As regards the fat in the fish fillets, its composition also changed during the frying process, and became enriched by the
acyl groups present in a higher concentration in the frying oil than in the fillet (in other words, oleic if extra virgin olive oil was used, or linoleic if sunflower oil was used) and in plant sterols.
Simultaneously, during the frying process the lipids in the fish fillets were depleted in the
acyl groups and minority components present in a greater concentration in the raw fillet than in the original oils, such
as, for example, the omega - 3 docosahexaenoic (DHA) and eicosapentaenoic (EPA) polyunsaturated groups.
Im and his colleagues from the University of Kansas, University of Maryland and Stockholm University investigate the differences and similarities of the membrane properties such
as area per lipid, hydrophobic thickness, and
acyl chain order.