Evaluation of fatty acid-related nutritional quality indices in fried and raw nile tilapia, (), fish muscles.

During frying, fat degrade and many reactions occur resulting in numerous altered fatty acid products. This would lead to the formation of fatty acids and changes in nutritional qualities. Hence, this study was aimed to determine the changes during frying on fatty acid composition of Nile tilapia () fish muscle from local fish market of Hawassa, Ethiopia.