Table 9.
The lipid profile and indices of raw, vacuum batter-fried (VBF), vacuum batter-fried and sauced (VBFS), deep batter-fried (DBF), and deep batter-fried and sauced (DBFS) chub mackerel (% of total lipids).
| Item | Raw | VBF | VBFS | DBF | DBFS |
|---|---|---|---|---|---|
| Lauric acid (%) | 0.06 | 0.02 | 0.03 | 0.03 | 0.02 |
| Myristic acid (%) | 4.31 | 1.33 | 2.16 | 2.33 | 1.45 |
| Pentadecanoic acid (%) | 0.54 | 0.21 | 0.32 | 0.36 | 0.20 |
| Palmitic acid (%) | 20.44 | 9.31 | 15.59 | 15.87 | 18.50 |
| Magaric acid (%) | 0.63 | 0.29 | 0.34 | 0.50 | 0.32 |
| Stearic acid (%) | 5.67 | 3.02 | 2.85 | 4.89 | 4.16 |
| Arachidic acid (%) | 0.43 | 0.58 | 0.26 | 0.49 | 0.21 |
| Heneicosylic acid (%) | 0.21 | 0.08 | nd | 0.13 | nd |
| Behenic acid (%) | nd | nd | 0.14 | nd | 0.11 |
| Lignoceric acid (%) | 1.68 | 0.48 | 0.31 | 0.83 | 0.49 |
| Myristoleic acid (%) | 0.22 | 0.07 | 0.04 | 0.12 | 0.03 |
| Pentadecenoic acid (%) | 0.11 | 0.04 | 0.10 | 0.06 | 0.11 |
| Palmitoleic acid (%) | 3.36 | 1.19 | 1.62 | 1.93 | 1.12 |
| Magaoleic acid (%) | 0.6 | 0.23 | 0.13 | 0.49 | 0.24 |
| Oleic acid (%) | 22.94 | 30.73 | 27.72 | 25.21 | 23.77 |
| Linoleic acid (%) | 5.22 | 31.20 | 32.64 | 30.07 | 36.09 |
| γ-Linolenic acid (%) | 0.1 | 0.05 | nd | 0.05 | nd |
| Linolenic acid (%) | 3.22 | 6.09 | 5.22 | 3.36 | 3.72 |
| Eicosenoic acid (%) | 4.57 | 1.98 | 2.11 | 1.45 | 1.78 |
| Eicosadienoic acid (%) | 0.28 | 0.13 | 0.04 | 0.14 | 0.08 |
| Arachidonic acid (%) | 0.94 | 0.31 | 0.20 | 0.59 | 0.35 |
| Erucic acid (%) | 4.34 | 1.47 | 0.71 | 1.28 | 0.58 |
| Nervonic acid (%) | 0.57 | 0.27 | 0.16 | 0.32 | 0.18 |
| Docosapentaenoic acid (%) | nd | nd | 0.33 | nd | 0.30 |
| DHA (%) | 12.32 | 6.85 | 4.75 | 5.95 | 4.29 |
| EPA (%) | 7.25 | 4.07 | 2.23 | 3.55 | 1.90 |
| ∑SFA (%) | 33.97 | 15.32 | 22.00 | 25.43 | 25.46 |
| ∑PUFA (%) | 24.33 | 31.77 | 30.45 | 43.71 | 46.73 |
| ∑MUFA (%) | 41.71 | 52.91 | 47.55 | 30.86 | 27.81 |
| ∑ω3 (%) | 20.79 | 17.01 | 12.53 | 12.86 | 10.21 |
| ∑ω6 (%) | 3.54 | 14.76 | 17.92 | 30.85 | 36.52 |
| ω6/ω3 | 0.17 | 0.87 | 1.43 | 2.40 | 3.58 |
| TI | 0.33 | 0.16 | 0.29 | 0.33 | 0.38 |
| AI | 0.57 | 0.17 | 0.31 | 0.34 | 0.33 |
| h/H | 2.10 | 7.45 | 4.12 | 3.78 | 3.53 |
Notes: ∑SFA, saturated fatty acid; ∑PUFA, polyunsaturated fatty acid; ∑MUFA, monounsaturated fatty acid; DHA, docosahexaenoic acid; EPA, eicosapentaenoic acid; AI, atherogenic index; TI, thrombogenic index; h/H, hypocholesterolemic index/hypercholesterolemic index.