Evaluation of nutritional value of raw and fried Shaary (Lethrinusnebulosus) fillets

Lipids play an important role in maintaining human health. Thermal process cause to changes in nutritional value as well as changes in the profile of fatty acids in fish. The aim of this study was to evaluate the effect of frying on chemical composition and profile of fatty acids is fish Shaary. For doing this project, 10 kg of the fish were purchased from the market of Behbahan and with ice were transferred to laboratory of Industrial Khatam alanbia University in Behbahan. Some of the fish fillet as fresh and the rest after frying method to measure the chemical composition and fatty acid profile were used. Analysis of protein, fat, ash and moisture contents and fatty acid profile of samples were carried out. The results showed the moisture content in the fried sample (%2.65+0.15) was reduced than the raw sample (%7.09+0.16). Fried fillets showed significantly increased in fat (%17+0.94)and ash(%5.04+0.26) contents than the raw samples .Obtained peroxide value was zero in all samples and no significantly differences. Saturated fatty acids were increased during the frying process. Highly unsaturated fatty acids PUFA and HUFA also showed a significantly increased. It can be concluded that the process of frying found positive effects on the approximate composition and fatty acids profile of Shaary fish fillet.