煎烤烹饪对乌肉脂肪营养价值的影响

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Abstract：To investigate the effects ofcooking methods （oven-baking and pan-frying）and cooking media （oliveoil and peanutoil）onthe nutritional valueoffish lipids，thefatcontentandfatyacidcompositionofsnakeheadfleshsubjectedto diferent cooking treatments were analyzed.The results showed thatboth pan-fryingand oven-baking negatively impacted thelipid nutritional qualityof the fish flesh，resulting ina significant decrease in therelative contentof n -3polyunsaturated fatty acids （PUFAs），docosahexaenoicacid （DHA），and eicosapentaenoicacid （EPA） andasignificant increase in n -6 PUFA/ n -3PUFAratio （P<0.05 ）.However，the n -6PUFA/n-3PUFA ratio，PUFA/saturated fattyacid ratio，atherogenicidex， and thrombogenic index of both cooked samples remained within recommended ranges，suggesting that they stillhave the potential for preventing coronary heart disease.Principal component analysis （PCA）revealed that oven-baking hadalesser impactonthe lipidqualitycomparedtopan-frying，withoven-baking witholiveoilhaving thesmallest influenceonthe lipid nutritionalqualityamong thefourtreatments.No transfattacidsweredetectedinanyofthecookedsamples，indicatingthat low-temperature pan-frying and oven-baking may minimize trans fatty acid formation.

Keywords： snakehead; culinary treatments;fattyacid; ipid nutritional quality;preventionofcoronary heartdisease DOI：10.7506/rlyj1001-8123-20250506-135

中图分类号：TS254.4 文献标志码：A 文章编号：1001-8123（2026）04-0041-06

鱼类作为高质量动物蛋白的重要来源，富含n-3多不饱和脂肪酸（polyunsaturated fatty acids，PUFA）1]。（剩余13333字）