A Review on Fish Lipid: Composition and Changes During Cooking Methods

Moradi, Yazdan; Bakar, Jamilah; Motalebi, A. A.; Muhamad, Suhazli; Man, Yaakob Che

doi:10.1080/10498850.2011.576449

Cited by 55 publications

(35 citation statements)

References 41 publications

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“…The same trend has also been observed in eel fillets, where grilled and microwave-cooked eel fillets were found to have the highest levels of EPA [25]. However, in catfish fillets, boiling, baking and grilling were found to marginally affect the fatty acid levels; some fatty acids (20:0; 22:0; 14:1ω-5 and 22:1ω-9) were not detected in raw fillets but they were found at low levels after these heating treatments [26]. Nevertheless grilling decreased the ω-6 content of the fish.…”

Section: Fatty Acid Content Of Raw Brined and Grilled Fish Fillet Samentioning

confidence: 78%

Evaluation of Sensory and in Vitro Cardio Protective Properties of Sardine (Sardina pilchardus): The Effect of Grilling and Brining

Nasopoulou¹,

Psani²,

Sioriki³

et al. 2013

FNS

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The aim of this study was to investigate the effect of grilling and brining on the sensory properties, the fillet fatty acid composition and the cardio-protective activity of sardine (Sardina pilchardus), studying the in vitro activity against Platelet-Activating-Factor (PAF) induced platelet aggregation. Sensory evaluation of grilled and brined sardine showed that grilled sardine had higher scores for the attributes: grilled fish, marine and fresh fish whereas brined sardine had higher scores for the attributes: salty, iodine, oily and bitter. Grilled sardine exhibited significantly increased fillet fatty acid content while the brined fish sample significantly decreased fatty acid levels. Polar lipids of all specimens (raw, grilled and brined) showed strong inhibitory activity against PAF action indicating that grilling and brining have not diminished the cardio-protective properties of sardine.

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Section: Fatty Acid Content Of Raw Brined and Grilled Fish Fillet Samentioning

confidence: 78%

Evaluation of Sensory and in Vitro Cardio Protective Properties of Sardine (Sardina pilchardus): The Effect of Grilling and Brining

Nasopoulou¹,

Psani²,

Sioriki³

et al. 2013

FNS

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“…Some of the principal changes that occur during processing and final preparation of cooked food are due to oxidation phenomena [ 19 ], for which PUFA are more susceptible during heating than SFA. Most of the literature data on this topic refers to different fish species [ 20 , 21 , 22 ], while only a few studies exist on bivalves and in particular on M. galloprovincialis cooked using several common domestic practices such as boiling, roasting and frying [ 23 , 24 , 25 ]. Studies on nutritional data for M. galloprovincialis are mostly focused on raw samples [ 5 , 7 , 9 , 10 ] and not on the cooked ones.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis

Biandolino

Parlapiano

Denti

et al. 2021

Foods

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The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly (p < 0.05) modified the fatty acid profiles of mussels, although with major changes in fried samples, which exhibited the lowest saturated fatty acids and n-3 and highest polyunsaturated (PUFA) and n-6 FAs content. A significant decrease in the n-3 PUFA from the raw sample to five cooking methods was observed. The n-3/n-6 ratio decreased from raw (6.01) to cooked mussels, exhibiting the lowest value in fried ones (0.15). C20:5 n-3 and C22:6 n-3 significantly decreased during all cooking processes, and overall in fried mussels. It can be concluded that cooking does not compromise the nutritional quality of mussels except with frying, although it resulted in a decrease of the atherogenic and thrombogenic indices.

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“…These are the structural components of cell surface membranes and subcellular organelles and play a role in the activation of key enzymes (Mo, Lau, Kwok, & Wong, 2016). PC, in particular, plays an important role in bile, solubilizing cholesterol and acting as ARA donor for the synthesis of prostaglandins, thromboxanes and leukotrienes, and has also been reported in freshwater species (Moradi, Bakar, Motalebi, Syed Muhamad, & Che Man, 2011). Phospholipids in general are necessary for the complete development of the organs and skeleton in fish larvae.…”

Section: Discussionmentioning

confidence: 99%

Assessment of dietary lipid sources in tropical gar,Atractosteus tropicuslarvae: Growth parameters and intermediary lipogenic gene expression

et al. 2020

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Five experimental diets containing different lipid sources, fish oil (D1), soybean lecithin (D2), corn oil (D3), canola oil (D4) and olive oil (D5), were evaluated in Atractosteus tropicus larvae for the relative gene expression of the enzymes fatty acid synthase (fas), acetyl‐CoA carboxylase 1 (acc1) and carnitine palmitoyltransferase 1C (cpt1c), in addition to their effects on larval growth, survival and cannibalism during a 30‐day feeding trial. Higher growth and survival were obtained in treatments D1 and D2, and lower performance in diets D3, D4 and D5. The highest levels of expression of fas and acc1 occurred in larvae fed with D1, which contained high amounts of n‐3 long‐chain polyunsaturated fatty acids (LC‐PUFA), mainly DHA and EPA FA are regulators of lipogenesis. The higher cpt1c expression in plant‐based diets is attributed to the fact that these diets are rich in α‐linolenic acid (ALA) and low DHA, EPA and ARA levels that favour ß‐oxidation. In conclusion, the diets with fish oil (D1) and soybean lecithin (D2) were the best treatments for larval growth, survival and cannibalism and thus appear to meet both lipid and energy requirements of A. tropicus larvae, meanwhile the use of vegetable oils influences the expression of intermediary lipogenic genes.

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A Review on Fish Lipid: Composition and Changes During Cooking Methods

Cited by 55 publications

References 41 publications

Evaluation of Sensory and <i>in Vitro</i> Cardio Protective Properties of Sardine (<i>Sardina pilchardus</i>): The Effect of Grilling and Brining

Evaluation of Sensory and <i>in Vitro</i> Cardio Protective Properties of Sardine (<i>Sardina pilchardus</i>): The Effect of Grilling and Brining

Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis

Assessment of dietary lipid sources in tropical gar,Atractosteus tropicuslarvae: Growth parameters and intermediary lipogenic gene expression

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A Review on Fish Lipid: Composition and Changes During Cooking Methods

Cited by 55 publications

References 41 publications

Evaluation of Sensory and &lt;i&gt;in Vitro&lt;/i&gt; Cardio Protective Properties of Sardine (&lt;i&gt;Sardina pilchardus&lt;/i&gt;): The Effect of Grilling and Brining

Evaluation of Sensory and &lt;i&gt;in Vitro&lt;/i&gt; Cardio Protective Properties of Sardine (&lt;i&gt;Sardina pilchardus&lt;/i&gt;): The Effect of Grilling and Brining

Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis

Assessment of dietary lipid sources in tropical gar,Atractosteus tropicuslarvae: Growth parameters and intermediary lipogenic gene expression

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Resources

About

Evaluation of Sensory and <i>in Vitro</i> Cardio Protective Properties of Sardine (<i>Sardina pilchardus</i>): The Effect of Grilling and Brining

Evaluation of Sensory and <i>in Vitro</i> Cardio Protective Properties of Sardine (<i>Sardina pilchardus</i>): The Effect of Grilling and Brining