The article 'The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, has been published in the journal Food Research International.
The choice of cooking oil is hugely important owing to its impact on the lipid profile in the fish and on the possible generation of toxic compounds in the oil during frying, which can influence food safety and human health.
From the study, researchers concluded that using extra virgin olive oil is the best choice. read more
Source: University of the Basque Country
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