Measurement and comparison of fatty acids composition in muscle of Cyprinus carpio with Shallow fat frying

The objective of the present study was to determine the fatty acids composition in raw muscle and also cooked by shallow fat frying of Cyprinus carpio, 2011. Ten samples of farmed carp were collected of Azadegan culture collection in Ahwaz. In this study according to data were analyzed with SPSS17 software and ANOVA ω3, ω6, EPA, DHA, PUFA, Arashidonic and Palmitic acid were6.03±0.09, 12.20±0.18, 1.02±0.01, 1.87±0.02, 18.23±0.27, 0.34±0 and 0.17±0 g/100g in raw muscle higher than cooked by shallow fat frying, but MUFA, SFA and EPA/DHA were 53.14±0.02, 34.88±1.11 and 0.66±0.06 g/100g in cooked by shallow fat frying higher than raw muscle. In this study SFA, PUFA, EPA, DHA, MUFA, ω3, ω6, Palmitic acid and EPA/DHA significance different between them(P<0.05), but Arashidonic no significance different between them (P≥0.05).