Title: Effect Of Fish And Oil Nature On Frying Process And Nutritional Product Quality.

The modifications on a lean fish (cod- Gadus morhua) and a fatty fish (farmed salmon- Salmo salar) after the application of pan-frying using two types of oil with different lipid profile (extra virgin olive oil and sunflower oil) was the aim of this study. Fat content and total energetic value increased significantly after the frying process only in the lean fish, without relevant changes in the fatty fish. Extra virgin olive oil leaded to a higher fat absorption rate than sunflower oil in both fishes. Frying hardly affected the lipid profile of farmed salmon regardless the oil used, however it drastically changed in fried cod compared to raw cod. Omega-6/omega-3 ratio increased from 0.08 in raw cod to 1.01 and 6.63 in fried cod with olive oil and sunflower oil, respectively. In farmed salmon, the omega-6/omega-3 ratio was 0.38 (raw), and 0.39-0.58 in fried salmon. The amount of EPA+DHA slightly decreased with frying in salmon, and increased in cod. The type of oil have more influence in the nutritional fish quality for the lean fish compared t