Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milk.

The influence of cooking on the nutritional value of king mackerel when cooked in coconut milk or pan fried in coconut oil was verified from the alterations in the fatty acid content; formation of cholesterol oxides and the nutritional quality indices of the lipids. Cooking in coconut milk caused an 11.6% reduction in the protein content and 28.