Lipid oxidation in seafoods under conventional conditions

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Abstract
The N‐3 fatty acids in mackerel and cod were not significantly oxidized by baking, broiling or pan frying. However, major amounts of the fish oil were physically lost during cooking. The concentration of the N‐3 fatty acids in the oil released was significantly reduced, demonstrating the possible sensitivity to oxidation once the oil is removed from its natural state. When pollock was deep fat fried without batter, extensive absorption of the frying oil occurred. Batter coating appeared to protect the fillets against loss of moisture, absorption of cooking oil and dilution or loss of flavor volatiles. Frying fish may accelerate or delay oxidation of oil heated to frying temperatures, depending on the conditions of frying. Oxidation of cholesterol in squid occurred upon exposure to the sun and UV and IR lamps.