Pan-frying salmon in an eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) enriched margarine prevents EPA and DHA loss

Salmon is a major dietary source of eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) in North America, but the impact of pan-frying with various culinary fats on fatty acid content is not comprehensive. The fatty acid composition of Atlantic salmon after pan-frying with a novel EPA+DHA enriched margarine was examined. Pan-frying without oil, with canola oil and with stick margarine resulted in significantly lower levels of EPA+DHA (738 ± 181, 723 ± 94 and 704 ± 75 mg per 100 g salmon, respectively) as compared with raw salmon (1202 ± 191 mg per 100 g salmon). Pan-frying with EPA+DHA margarine prevented the decrease of EPA+DHA in salmon (924 ± 162 mg per 100 g salmon). Pan-frying salmon results in decreases of EPA+DHA, but a novel EPA+DHA enriched margarine can attenuate the decrease and possibly increase EPA and DHA intakes in North Americans.