Effects of different frying techniques on the color, fatty acid profile, and lipid oxidation of Arapaima gigas

Abstract

This study investigated the changes in the composition of the lipid fraction, as well as in the color and lipid oxidation of Arapaima gigas cubes subjected to two different frying methods (deep fat and air frying) at three different temperatures (150°C, 170°C, and 190°C) during the time needed for the geometric center of the samples to reach 70°C (7 min 42 s, 5 min 3 s, 2 min 50 s, 12 min 52 s, 8 min 44 s, and 5 min 2 s). The instrumental color parameters, lipid oxidation, and fatty acid profile were evaluated. The temperature and cooking method influenced (p ≤ 0.05) all the parameters evaluated. The samples submitted to the air frying method at lower temperatures demonstrated minor alterations. In contrast, the deep fat frying technique caused an increase of 33% in the content of the saturated fatty acids and up to 26% reduction in the content of polyunsaturated fatty acids. The lower temperatures caused minor alterations in the parameters evaluated in both the methods. Air-fried cubes presented a better fatty acid profile than deep fat fried cubes, and therefore air frying at 150°C is a suitable cooking method from a nutritional point of view.