Table 1.
Effects of food processing on the lipid nutritional quality of fish.
| Common name | Species | Cooking methods | Total lipid (% DW) | EPA + DHA (%) | n3/n6 | PUFA/SFA | References |
|---|---|---|---|---|---|---|---|
| Red mullet | Mullus barbatus | Grilled, oven cooked, fried, microwaved, and boiled | Fresh = 2.00; grilled = 2.00; oven cooked = 2.00; fried (olive oil) = 23.00; microwaved = 3.50; boiled = 1.80 | Fresh = 25.58; grilled = 25.81; oven cooked = 19.61; fried = 5.00; microwaved = 24.41; boiled = 25.02 | Fresh = 4.47; grilled = 3.65; oven cooked = 3.08; fried = 1.25; microwaved = 3.59; boiled = 3.11 | Fresh = 1.04; grilled = 1.00; oven cooked = 0.89; fried = 0.69; microwaved = 0.93; boiled = 1.02 | Biandolino et al., 2023 |
| Nile bichir | Polypterus bichir bichir | Boiled, fried (palmor oil), fried + boiled, smoked, smoked + boiled, steamed | Fresh = 21.50; boiled = 23.06; fried = 27.57; fried + boiled = 24.35; smoked = 25.41; smoked + boiled = 21.70; steamed = 25.76 | – | – | – | Tenyang et al., 2022 |
| Atlantic markerel | Scomber scombrus | Grilled and steamed | Fresh = 6.09; grilled = 6.65; steamed = 4.69 | Fresh = 1.62; grilled = 1.65; steamed = 1.29 | – | Fresh = 1.27; grilled = 1.21; steamed = 1.35 |
Sardenne et al., 2021 |
| Smooth weakfish | Cynoscion leiarchus | Braised | Fresh = 6.85; braised = 16.70 | Fresh = 13.41; braised = 4.10 | Fresh = 3.43; braised = 0.56 | Fresh = 0.53; braised = 1.25 | Brito et al., 2019 |
| Meagre | Argyrosomus regius | Steamed, oven cooked and fried (olive oil) | Fresh = 3.20; steamed = 8.28; oven cooked = 7.78; fried = 13.79 | Fresh = 15.58; steamed = 14.64; oven cooked = 14.38; fried = 8.32 | Fresh = 1.19; steamed = 1.20; oven cooked = 1.18; fried = 0.97 | Fresh = 1.23; steamed = 1.23; oven cooked = 1.23; fried = 0.95 | Alexi et al., 2019 |
| Grass carp | Ctenopharyngodon idella | Poached, steamed, microwaved, pan fried (without oil) and deep fried (olive oil) | Fresh = 6.93; poached = 4.59; steamed = 5.81; microwaved = 6.46; pan fried = 4.81; deep fried = 19.38 | Fresh = 0.77; poached = 0.67; steamed = 0.56; microwaved = 0.72; pan fried = 1.55; deep fried = 0.59 | Fresh = 0.33; poached = 0.28; steamed = 0.27; microwaved = 0.26; pan fried = 0.30; deep fried = 0.35 | Fresh = 0.41; poached = 0.43; steamed = 0.46; microwaved = 0.49; pan fried = 0.48; deep fried = 0.47 | Golgolipour et al., 2019 |
| Seabream | Sparus aurata | Steamed, oven cooked and fried (olive oil) | Fresh = 22.69; steamed = 24.69; oven cooked = 28.81; fried = 27.06 | Fresh = 7.76; steamed = 7.54; oven cooked = 7.90; fried = 6.41 | Fresh = 0.71; steamed = 0.69; oven cooked = 0.70; fried = 0.69 | Fresh = 0.97; steamed = 0.97; oven cooked = 0.99; fried = 0.90 | Alexi et al., 2019 |
| Salmon | Salmo salar | Steamed, fried (palm oil), grilled and baked | – | Fresh = 2.55; steamed = 3.59; fried = 1.89; grilled = 2.89; baked = 3.51 | – | Fresh = 1.01; steamed = 1.17; fried = 0.56; grilled = 1.11; baked = 1.20 | Choo et al., 2018 |
| Japanese threadfifin bream | Nemipterus japonicus | Steamed, fried (palm oil), grilled and baked | – | Fresh = 1.87; steamed = 2.90; fried = 1.26; grilled = 2.21; baked = 3.04 | – | Fresh = 0.13; steamed = 0.17; fried = 0.08; grilled = 0.13; baked = 0.17 | Choo et al., 2018 |
| Yellowstripe scad | Selaroides leptolepis | Steamed, fried (palm oil), grilled and baked | – | Fresh = 8.06; steamed = 12.31; fried = 8.43; grilled = 11.75; baked = 12.77 | – | Fresh = 0.35; steamed = 0.54; fried = 0.32; grilled = 0.48; baked = 0.52 | Choo et al., 2018 |
| Common carp | Cyprinus carpio | Smoked | Fresh = 3.41; smoked = 5.00 | Fresh = 2.43; smoked = 2.58 | Fresh = 0.26; smoked = 0.25 | Fresh = 1.12; smoked = 1.14 | Ljubojevic et al., 2016 |
| Sardine | Sardinella gibbosa | Hot-smoked and cold-smoked | Fresh = 6.7; hot-smoked = 4.8; cold-smoked = 5.6 | Fresh = 20.53; hot-smoked = 21.08; cold-smoked = 20.85 | – | Fresh = 0.65; hot-smoked = 0.71; cold-smoked = 0.71 | Cyprian et al., 2015 |
| Capelin | Mallotus villosus | Hot-smoked and cold-smoked | Fresh = 10.2; hot-smoked = 7.4; cold-smoked = 8.2 | Fresh = 12.77; hot-smoked = 17.96; cold-smoked = 17.72 | – | Fresh = 0.98; hot-smoked = 1.19; cold-smoked = 1.23 | Cyprian et al., 2015 |
| Lake trout | Salvelinus namaycush | Baked, broiled and fried | – | Fresh = 15.54; baked = 13.66; broiled = 15.01; fried = 12.97 | Fresh = 2.70; baked = 2.30; broiled = 2.60; fried = 2.10 | Fresh = 1.60; baked = 1.60; broiled = 1.60; fried = 1.70 | Neff et al., 2014 |
| White sucker | Catostomus commersonii | Baked, broiled and fried | – | Fresh = 24.31; baked = 10.95; broiled = 16.17; fried = 5.58 | Fresh = 3.90; baked = 1.70; broiled = 2.30; fried = 0.90 | Fresh = 1.30; baked = 1.80; broiled = 1.40; fried = 2.50 | Neff et al., 2014 |
| Kutum roach | Rutilus frisii kutum | Baked, boiled, microwaved and fried | Fresh = 15.49; baked = 16.95; boiled = 13.31; microwaved = 16.40; fried = 21.10 | Fresh = 2.50; baked = 1.67; boiled = 1.31; microwaved = 0.96; fried = 1.19 | Fresh = 3.89; baked = 1.89; boiled = 3.61; microwaved = 2.03; fried = 0.43 | Fresh = 1.08; baked = 1.06; boiled = 1.03; microwaved = 1.02; fried = 1.79 | Hosseini et al., 2014 |
| Common carp | Cyprinus carpio carpio | Baked, broiled and fried | – | Fresh = 2.19; baked = 1.39; broiled = 1.07; fried = 1.62 | Fresh = 0.50; baked = 0.40; broiled = 0.30; fried = 0.40 | Fresh = 0.60; baked = 0.60; broiled = 0.40; fried = 0.80 | Neff et al., 2014 |
| Chinook salmon | Oncorhynchus tshawytscha | Baked, broiled and fried | – | Fresh = 20.78; baked = 16.35; broiled = 18.55; fried = 11.29 | Fresh = 2.92; baked = 2.19; broiled = 2.52; fried = 1.54 | Fresh = 2.20; baked = 2.10; broiled = 2.10; fried = 2.30 | Neff et al., 2014 |
| walleye | Sander vitreus | Baked, broiled and fried | – | Fresh = 22.41; baked = 16.65; broiled = 12.87; fried = 7.33 | Fresh = 3.00; baked = 2.10; broiled = 1.80; fried = 1.00 | Fresh = 1.70; baked = 1.80; broiled = 1.90; fried = 2.40 | Neff et al., 2014 |
| Anchovy | Engraulis encrasicholus | Fried (sunflower oil) for 2 to 5 min | Fresh = 7.04; fried 2 min = 39.34; fried 3 min = 42.61; fried 4 min = 52.00; fried 5 min = 53.14 | Fresh = NIL; fried 2 min = 0.21; fried 3 min = 0.25; fried 4 min = 0.24; fried 5 min = 0.24 | Fresh = 0.13; fried 2 min = 35.25; fried 3 min = 22.00; fried 4 min = 26.4; fried 5 min = 27.00 | Fresh = 0.53; fried 2 min = 0.11; fried 3 min = 0.11; fried 4 min = 0.11; fried 5 min = 0.11 | Zotos et al., 2013 |
| Sardine | Sardina pilchardus | Baked for 20–60 min | Fresh = 13.23; baked 20 min = 11.86; baked 40 min = 11.91; baked 50 min = 12.04; baked 60 min = 12.05 | Fresh = 33.03; baked 20 min = 33.16; baked 40 min = 33.16; baked 50 min = 33.43; baked 60 min = 34.18 | Fresh = 9.30; baked 20 min = 9.40; baked 40 min = 9.40; baked 50 min = 9.50; baked 60 min = 9.90 | Fresh = 1.06; baked 20 min = 1.02; baked 40 min = 1.03; baked 50 min = 1.03; baked 60 min = 1.06 | Zotos et al., 2013 |
| Grass carp | Ctenopharynyodon idellus | Boiled, steamed, microwaved, grilled, pan-fried (soybean oil) and deep-fried (soybean oil) | Fresh = 8.74; boiled = 7.46; steamed = 7.33; microwaved = 9.14; grilled = 9.65; pan-fried = 24.72; deep-fried = 25.15 | Fresh = 10.73; boiled = 11.27; steamed = 10.34; microwaved = 9.95; grilled = 9.14; pan-fried = 4.34; deep-fried = 4.00 | Fresh = 0.95; boiled = 0.91; steamed = 0.91; microwaved = 0.97; grilled = 0.98; pan-fried = 0.26; deep-fried = 0.25 | Fresh = 2.61; boiled = 2.34; steamed = 2.52; microwaved = 2.22; grilled = 2.31; pan-fried = 3.62; deep-fried = 4.23 | Zhang et al., 2013 |
| Anchovy | Engraulis encrasicholus | Fried (olive oil) for 2 to 5 min | Fresh = 10.08; fried 2 min = 33.81; fried 3 min = 37.50; fried 4 min = 40.91; fried 5 min = 41.04 | Fresh = 33.36; fried 2 min = 3.95; fried 3 min = 3.11; fried 4 min = 2.96; fried 5 min = 2.76 | Fresh = 15.62; fried 2 min = 2.56; fried 3 min = 0.73; fried 4 min = 0.71; fried 5 min = 0.73 | Fresh = 0.99; fried 2 min = 0.20; fried 3 min = 0.24; fried 4 min = 0.24; fried 5 min = 0.35 | Zotos et al., 2013 |
| Red mullet | Mullus barbatus | Oven-cooked, steamed, fried (corn oil) and microwaved | Fresh = 13.37; oven-cooked = 14.00; steamed = 13.00; fried = 34.44; microwaved = 11.00 | Fresh = 1.11; oven-cooked = 0.93; steamed = 0.76; fried = 0.80; microwaved = 0.99 | Fresh = 1.31; oven-cooked = 1.33; steamed = 0.03; fried = 0.64; microwaved = 1.30 | Fresh = 0.08; oven-cooked = 0.06; steamed = 2.19; fried = 0.06; microwaved = 0.06 | Koubaa et al., 2012 |
| Pear spotted rabbitfish | Siganus canaliculatus | Curried and fried (corn oil) | – | Fresh = 7.96; curried = 3.03; fried = 2.91 | – | Fresh = 0.50; curried = 2.23; fried = 2.12 | Musaiger and D'Souza, 2011 |
| Striped catfish | Pangasius hypophthalmus | Boiled, boiled with salt, microwaved with water, microwaved and fried (rapeseed oil) | Fresh = 12.14; boiled = 10.44; boiled with salt = 10.24; microwaved with water = 14.58; microwaved = 15.23; fried = 26.28 | Fresh = 1.04; boiled = 1.09; boiled with salt = 0.98; microwaved with water = 1.20; microwaved = 0.95; fried = 0.29 | Fresh = 0.41; boiled = 0.43; boiled with salt = 0.39; microwaved with water = 0.41; microwaved = 0.34; fried = 0.46 | Fresh = 0.26; boiled = 0.47; boiled with salt = 0.26; microwaved with water = 0.25; microwaved = 0.25; fried = 1.86 | Domiszewski et al., 2011 |
| Diamon mullet | Liza alata | Grilled | – | Fresh = 7.69; grilled = 9.17 | – | Fresh = 0.35; grilled = 0.47 | Musaiger and D'Souza, 2011 |
| Narrow-barred Spanish mackrel | Scomberomorus commerson | Curried | – | Fresh = 21.33; curried = 18.96 | – | Fresh = 0.78; curried = 1.13 | Musaiger and D'Souza, 2011 |
| Grey grunt | Plectorhinchus sordidus | Grilled | – | Fresh = 10.81; grilled = 12.69 | – | Fresh = 0.69; grilled = 0.80 | Musaiger and D'Souza, 2011 |
| New Zealand King Salmon | Oncorhynchus tshawytscha | Poached, steamed, microwaved, oven baked, pan fried and deep fried | Fresh = 21.61; poached = 18.02; steamed = 21.20; microwaved = 18.32; oven baked = 24.68; pan fried = 23.14; deep fried = 26.30 | Fresh = 13.06; poached = 6.03; steamed = 12.71; microwaved = 12.79; oven baked = 12.22; pan fried = 11.83; deep fried = 4.47 | Fresh = 1.48; poached = 1.45; steamed = 1.42; microwaved = 1.39; oven baked = 1.37; pan fried = 1.33; deep fried = 0.56 | Fresh = 1.01; poached = 1.03; steamed = 1.04; microwaved = 1.04; oven baked = 0.99; pan fried = 0.97; deep fried = 1.43 | Larsen et al., 2010 |
| Indian mackerel | Bastrilliger kanagurta | Fried and gravy | – | Fresh = 6.42; fried = 2.99; gravy = 11.49 | Fresh = 0.40; fried = 0.19; gravy = 1.01 | Fresh = 0.91; fried = 0.82; gravy = 1.09 | Marichamy et al., 2009 |
| Seabass | Dicentrarchus labrax | Fried (sunflower oil), baked and microwaved | Fresh = 14.73; fried = 18.63; baked = 17.54; microwaved = 16.77 | Fresh = 20.69; fried = 14.84; baked = 20.22; microwaved = 23.22 | Fresh = 2.02; fried = 0.55; baked = 1.51; microwaved = 2.24 | Fresh = 0.96; fried = 1.62; baked = 1.08; microwaved = 1.11 | Türkkan et al., 2008 |
| Atlantic hake | Merluccius hubbsi | Grilled | Fresh = 8.6; grilled = 7.9 | Fresh = 21.89; grilled = 25.52 | Fresh = 5.27; grilled = 5.19 | Fresh = 1.07; grilled = 1.35 | Saldanha and Bragagnolo, 2008 |
| Silver catfish | Rhamdia quelen | Boiled, baked, microwaved, grilled, fried (soybean oil), fried (canola oil) and fried (hydrogenated vegetable oil) | Fresh = 15.50; boiled = 20.10; baked = 23.00; microwaved = 21.90; grilled = 25.70; fried (soybean oil) = 33.40; fried (canola oil) = 32.05; fried (hydrogenated vegetable oil) = 32.20 | Fresh = 3.90; boiled = 4.89; baked = 3.81; microwaved = 3.76; grilled = 4.07; fried (soybean oil) = 0.73; fried (canola oil) = 1.27; fried (hydrogenated vegetable oil) = 1.37 | Fresh = 0.29; boiled = 0.35; baked = 0.29; microwaved = 0.30; grilled = 0.28; fried (soybean oil) = 0.12; fried (canola oil) = 7.81; fried (hydrogenated vegetable oil) = 0.13 | Fresh = 1.81; boiled = 1.77; baked = 1.86; microwaved = 1.81; grilled = 1.95; fried (soybean oil) = 4.55; fried (canola oil) = 5.39; fried (hydrogenated vegetable oil) = 1.42 | Weber et al., 2008 |
| Indo-Pacific king mackerel | Scomberomorous guttatus | Microwaved, grilled, steamed and shallow fat fried (palm oil) | Fresh = 6.00; microwaved = 7.00; grilled = 10.48; steamed = 5.42; shallow fat fried = 10.30 | Fresh = 18.72; microwaved = 18.51; grilled = 18.29; steamed = 18.30; shallow fat fried = 12.79 | Fresh = 1.85; microwaved = 1.92; grilled = 1.82; steamed = 1.75; shallow fat fried = 0.78 | Fresh = 0.89; microwaved = 0.85; grilled = 0.84; steamed = 0.87; shallow fat fried = 0.95 | Bakar et al., 2008 |
| Nile tilapia | Oreochromis niloticus | Roasted and steamed | – | Fresh = 3.10; roasted = 3.40; steamed = 3.70 | Fresh = 0.73; roasted = 0.71; steamed = 0.80 | Fresh = 0.35; roasted = 0.36; steamed = 0.37 | de Castro et al., 2007 |
| Siberian trout | Salmo trutta | Boiled and fried (Sunflower oil) | – | Fresh = 30.98; boiled = 48.44; fried = 35.18 | Fresh = 7.82; boiled = 5.88; fried = 4.86 | Fresh = 1.57; boiled = 1.62; fried = 2.00 | Gladyshev et al., 2007 |
| Rainbow trout | Oncorhynchus mykiss | Oven cooked and microwaved | Fresh = 8.02; oven cooked = 14.82; microwaved = 19.16 | Fresh = 11.32; oven cooked = 11.59; microwaved = 11.90 | Fresh = 1.94; oven cooked = 1.77; microwaved = 1.86 | Fresh = 0.68; oven cooked = 0.72; microwaved = 0.76 | Unusan, 2007 |
| Common carp | Cyprinus carpio | Roasted and steamed | – | Fresh = 1.5; roasted = 0.6; steamed = 1.5 | Fresh = 0.18; roasted = 0.10; steamed = 0.17 | Fresh = 0.60; roasted = 0.50; steamed = 0.60 | de Castro et al., 2007 |
| Norwegian trout | Salmo trutta | Boiled and fried (Sunflower oil) | – | Fresh = 22.94; boiled = 26.23; fried = 26.82 | Fresh = 4.81; boiled = 4.26; fried = 5.24 | Fresh = 1.35; boiled = 1.45; fried = 1.73 | Gladyshev et al., 2007 |
| Herring | Clupea harengus pallasi | Boiled and fried (Sunflower oil) | – | Fresh = 30.00; boiled = 23.98; fried = 30.99 | Fresh = 19.70; boiled = 21.10; fried = 9.39 | Fresh = 1.01; boiled = 0.67; fried = 1.09 | Gladyshev et al., 2007 |
| Tambacu | Colossoma macropomum x Piaractus mesopotamicus | Roasted and steamed | – | Fresh = 3.00; roasted = 3.20; steamed = 2.90 | Fresh = 0.59; roasted = 0.60; steamed = 0.74 | Fresh = 0.40; roasted = 0.40; steamed = 0.40 | de Castro et al., 2007 |
| Sole | Lepidopsetta bilineata | Boiled and fried (Sunflower oil) | – | Fresh = 33.09; boiled = 33.40; fried = 31.88 | Fresh = 9.97; boiled = 7.92; fried = 1.87 | Fresh = 1.05; boiled = 0.81; fried = 1.06 | Gladyshev et al., 2007 |
| Cod | Gadus morhua marisalbi | Boiled and fried (Sunflower oil) | – | Fresh = 51.69; boiled = 53.16 | Fresh = 43.70; boiled = 41.30 | Fresh = 1.42; boiled = 1.74 | Gladyshev et al., 2007 |
| humpback salmon | Oncorhynchus gorbuscha | Boiled, fried (sunflower oil), and roasted | – | Fresh = 26.45; boiled = 28.40; fried = 20.58; roasted = 19.64 | Fresh = 16.2; boiled = 15.9; fried = 2.20; roasted = 3.40 | – | Gladyshev et al., 2006 |
| Salmon | Salmo salar | Fried (margarine), fried (olive oil) | – | Fresh = 19.17; fried (margarine) = 17.96; fried (olive oil) = 15.21 | Fresh = 3.33; fried (margarine) = 3.13; fried (olive oil) = 3.13 | Fresh = 1.30; fried (margarine) = 1.03; fried (olive oil) = 1.14 | Sioen et al., 2006 |
| Cod | Gadus morhua | Fried (margarine), fried (olive oil) | – | Fresh = 49.61; fried (margarine) = 9.83; fried (olive oil) = 12.27 | Fresh = 10.00; fried (margarine) = 1.37; fried (olive oil) = 2.50 | Fresh = 2.16; fried (margarine) = 0.33; fried (olive oil) = 1.16 | Sioen et al., 2006 |
| Sardine | Sardina pilchardus | Fried (olive oil), baked and grilled | Fresh = 39.25; fried = 37.33; baked = 32.99; grilled = 33.35 | Fresh = 29.45; fried = 12.71; baked = 30.22; grilled = 29.76 | Fresh = 26.76; fried = 3.83; baked = 26.35; grilled = 27.73 | Fresh = 1.16; fried = 0.95; baked = 1.14; grilled = 1.25 | Garcia-Arias et al., 2003 |
| Herring | Boiled (microwave), boiled (conventionally), grilled (microwave), grilled (conventioanally), fried (microwave + “Smazyk” cooking oil) and fried (conventionally + “Smazyk” cooking oil) | – | Fresh = 13.80; boiled (microwave) = 15.00; boiled (conventionally) = 12.90; grilled (microwave) = 12.70; grilled (conventioanally) = 14.50; fried (microwave + “Smazyk” cooking oil) = 13.60; fried (conventionally + “Smazyk” cooking oil) = 13.70 | – | Fresh = 0.93; boiled (microwave) = 0.94; boiled (conventionally) = 0.91; grilled (microwave) = 0.91; grilled (conventioanally) = 1.01; fried (microwave + “Smazyk” cooking oil) = 0.85; fried (conventionally + “Smazyk” cooking oil) = 1.16 | Regulska-Ilow and Ilow, 2002 | |
| Salmon | Fried (olive oil), fried (soya oil) and roasted | Fresh = 9.76; fried (olive oil) = 19.54; fried (soya oil) = 17.97; roasted = 8.57 | Fresh = 17.51; fried (olive oil) = 16.73; fried (soya oil) = 15.94; roasted = 15.85 | Fresh = 6.48; fried (olive oil) = 4.27; fried (soya oil) = 3.23; roasted = 3.34 | Fresh = 1.29; fried (olive oil) = 1.21; fried (soya oil) = 1.39; roasted = 1.57 | Echarte et al., 2001 | |
| sardine | Sardine pilchardus | Fried (sunflower oil) and warmheld | – | Fresh = 31.81; fried = 7.88; warmheld = 7.80 | Fresh = 14.29; fried = 0.17; warmheld = 0.17 | Fresh = 1.04; fried = 3.62; warmheld = 3.58 | Candela et al., 1998 |
| Spanish mackerel | Scomberomorus commersoni | Fried (sunflower oil) and warmheld | – | Fresh = 24.98; fried = 6.91; warmheld = 5.43 | Fresh = 8.33; fried = 0.16; warmheld = 0.13 | Fresh = 0.98; fried = 3.55; warmheld = 3.49 | Candela et al., 1998 |
| Salmon salar | Fried (sunflower oil) and warmheld | – | Fresh = 18.83; fried = 15.24; warmheld = 17.74 | Fresh = 8.33; fried = 0.93; warmheld = 1.61 | Fresh = 0.78; fried = 1.45; warmheld = 1.24 | Candela et al., 1998 | |
| sardine | Sardine pilchardus | Fried (olive oil) | Fresh = 3.93; fried = 3.73 | Fresh = 29.36; fried = 12.77 | Fresh = 4.05; fried = 2.08 | Fresh = 1.34; fried = 1.09 | Castrillion et al., 1999 |
| Vendace | Coregonus albula | Boiled, baked, microwaved, fried (sunflower oil) and fried (rapeseed oil) | Fresh = 3.52; boiled = 5.17; baked = 4.85; microwaved = 6.04; fried (sunflower oil) = 23.94; fried (rapeseed oil) = 23.46 | Fresh = 38.81; boiled = 25.74; baked = 32.12; microwaved = 30.14; fried (sunflower oil) = 5.38; fried (rapeseed oil) = 6.41 | Fresh = 3.83; boiled = 3.53; baked = 3.51; microwaved = 3.38; fried (sunflower oil) = 0.15; fried (rapeseed oil) = 0.70 | Fresh = 2.39; boiled = 2.25; baked = 1.26; microwaved = 2.24; fried (sunflower oil) = 4.69; fried (rapeseed oil) = 3.95 | Agren and Hamminen, 1993 |
| Rainbow trout | Oncorhynchus mykiss | Boiled, baked, microwaved, fried (sunflower oil) and fried (rapeseed oil) | Fresh = 10.55; boiled = 15.05; baked = 12.69; microwaved = 15.09; fried (sunflower oil) = 14.61; fried (rapeseed oil) = 19.63 | Fresh = 28.81; boiled = 23.79; baked = 25.24; microwaved = 24.05; fried (sunflower oil) = 18.48; fried (rapeseed oil) = 20.76 | Fresh = 6.45; boiled = 4.98; baked = 5.18; microwaved = 5.03; fried (sunflower oil) = 1.14; fried (rapeseed oil) = 3.63 | Fresh = 2.05; boiled = 1.78; baked = 1.70; microwaved = 36.89; fried (sunflower oil) = 2.52; fried (rapeseed oil) = 1.62 | Agren and Hamminen, 1993 |
| Pike | Esox lucius | Boiled, baked, microwaved, fried (sunflower oil) and fried (rapeseed oil) | Fresh = 1.93; boiled = 2.19; baked = 1.56; microwaved = 1.43; fried (sunflower oil) = 7.43; fried (rapeseed oil) = 9.89 | Fresh = 57.21; boiled = 55.13; baked = 51.74; microwaved = 57.21; fried (sunflower oil) = 15.52; fried (rapeseed oil) = 6.07 | Fresh = 11.18; boiled = 10.38; baked = 7.80; microwaved = 8.74; fried (sunflower oil) = 0.34; fried (rapeseed oil) = 0.69 | Fresh = 2.73; boiled = 2.62; baked = 0.72; microwaved = 2.99; fried (sunflower oil) = 4.25; fried (rapeseed oil) = 3.69 | Agren and Hamminen, 1993 |
| red snapper | Lutjanus campechanus | Baked, broiled, deep fried (soybean oil) and microwaved | Fresh = 1.50; baked = 1.31; broiled = 1.75; deep fried = 5.49; microwaved = 1.65 | Fresh = 26.41; baked = 28.33; broiled = 27.01; deep fried = 7.53; microwaved = 29.79 | – | Fresh = 1.27; baked = 1.39; broiled = 1.42; deep fried = 2.60; microwaved = 1.34 | Gall et al., 1983 |
| grouper | Epinephelus morio | Baked, broiled, deep fried (soybean oil) and microwaved | Fresh = 0.88; baked = 1.14; broiled = 1.18; deep fried = 3.73; microwaved = 1.41 | Fresh = 27.06; baked = 28.00; broiled = 26.34; deep fried = 6.06; microwaved = 16.71 | – | Fresh = 1.35; baked = 1.30; broiled = 1.43; deep fried = 2.36; microwaved = 1.06 | Gall et al., 1983 |
| Spanish mackerel | Scomberomorus macuhtus | Baked, broiled, deep fried (soybean oil) and microwaved | Fresh = 13.75; baked = 12.65; broiled = 13.18; deep fried = 12.42; microwaved = 13.61 | Fresh = 21.14; baked = 19.31; broiled = 21.42; deep fried = 19.34; microwaved = 19.63 | – | Fresh = 0.99; baked = 0.83; broiled = 0.88; deep fried = 1.29; microwaved = 0.85 | Gall et al., 1983 |
| Florida pompano | Trachinotus carolinus | Baked, broiled, deep fried (soybean oil) and microwaved | Fresh = 5.17; baked = 4.48; broiled = 4.19; deep fried = 8.78; microwaved = 4.21 | Fresh = 9.32; baked = 9.32; broiled = 11.14; deep fried = 4.81; microwaved = 9.61 | – | Fresh = 0.56; baked = 0.56; broiled = 0.61; deep fried = 1.47; microwaved = 0.61 | Gall et al., 1983 |
DW = dried weight.