Changes in chemical composition and nutritional quality of fried sardine (Clupea pilchardus) produced by frozen storage and microwave reheating

Abstract

Modifications in proximate composition, fatty acids, amino acids and –SH groups content, as well as changes in solubility and nutritional quality of protein, were studied in fillets of sardine (Clupea pilchardus) that had been successively pan‐fried, frozen stored and reheated by two different means, namely conventional oven and microwave oven. Upon pan‐frying in olive oil the sardine absorbed C18: 1(n‐9) and C18: 2(n‐6) and lost saturated (SFA) and polyunsaturated fatty acids (PUFA); this loss continued upon reheating, and as a consequence the percentage of MUFA increased compared to the just‐fried sardine. A loss of water was observed during all processes. Upon frying there was a decrease of cyst(e)ine. Upon reheating by both microwave and conventional oven, methionine decreased; however, cyst(e)ine only decreased with the use of a conventional oven. A loss of –SH groups was recorded during frying and this phenomenon continued upon reheating. Biological value (BV) together with net protein utilisation (NPU) decreased upon both frying and reheating. © 1997 SCI.

Effect of domestic processing on bioactive compounds

“…Pan-frying or shallow-frying (in olive oil) also produced losses in saturated and polyunsaturated fatty acids from sardine fillets (Castrillón et al 1997). But, no significant change was detected in the x-3 fatty acids content and in the polyunsaturated/ saturated-ratio of cooked salmon fillets submitted to different cooking processes such as grilling on a pan without oil, and pan-frying with olive oil, corn oil, or with partially hydrogenated plant oil (Al- Saghir et al 2004).…”

Effects of Hot Smoking and Sun Drying processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)

“…Nevertheless, cooking and preservation techniques could cause modifications in proximate composition, fatty acids and amino acids as well as changes in solubility and nutritional quality of fish [Castrillon et al, 1997;Yamamoto & Imose, 1989;Selmi et al, 2010]. It is obvious that smoking and sun drying are able to meet the market objectives for which the methods have been commonly used by fish mongers and artisanal fishers globally particularly in West Africa.…”

Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4 °C) ready‐to‐eat squid rings

“…However, other authors have reported lower pH values as a consequence of the application of TEO when compared with a control; such research refers to different fish species such as sea bass (D. labrax) during refrigerated storage at 4 ± 0.5°C (Kostaki et al, 2009) and wild and farmed gilthead sea bream (S. aurata) fillets stored in ice (Attouchi & Sadok, 2010). The increase in lipid content is likely a result of the frying step (Huidobro et al, 1995;Castrillo´n et al, 1997). The lipid content increased for all types of processed material such that the lipid contents were in the 8.0-11.0 and 8.5-11.5 g kg )1 ranges for the samples corresponding to the oregano and thyme experiments, respectively.…”