Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species

Gladyshev, Michail I.; Sushchik, Nadezhda N.; Gubanenko, Galina A.; Demirchieva, Sevilia M.; Kalachova, Galina S.

doi:10.1016/j.foodchem.2006.04.029

Cited by 115 publications

(98 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, this study confirms that in order to estimate nutritive value of a product for human nutrition, the essential PUFA contents should be expressed on a food mass basis, rather than their percentage in total FA (Gladyshev et al, 2007(Gladyshev et al, , 2012Huynh & Kitts, 2009). …”

Section: Discussionsupporting

confidence: 74%

See 1 more Smart Citation

Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha

et al. 2017

Self Cite

View full text Add to dashboard Cite

Triploid fish has become an important item of commercial aquaculture, but data on its fatty acid (FA) composition are still controversial, especially regarding essential polyunsaturated fatty acids, eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA).We studied FA composition and content of diploid and triploid pink salmon Oncorhynchus gorbuscha, reared in aquaculture in a bay of the White Sea (Russia). FA composition, measured as percentages of total FA of triploids and immature diploid females significantly differed from

show abstract

Section: Discussionsupporting

confidence: 74%

“…Meanwhile, it was demonstrated, that to for estimation of nutritive value for humans, measurements of PUFA per mass of consumed filets, rather than their percentage in total fatty acids should be carried out (Gladyshev, Sushchik, Gubanenko, Demirchieva, & Kalachova, 2007;Gladyshev et al, 2012;Huynh& Kitts, 2009). …”

mentioning

confidence: 99%

Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…However, the long-chain PUFA such as EPA and DHA are especially susceptible to oxidation, and an exposure to high temperatures during processing can cause degradation of these fatty acids in foods (Mnari et al 2010;Zotos et al 2013). Nevertheless, another recent evidence indicated that the EPA and DHA levels remained unchanged in some fish species under certain ways of cooking (Gladyshev et al 2006(Gladyshev et al , 2007Larsen et al 2010). It is important to emphasise that expressing data from different fish species and products for PUFA in terms of mass weight per weight of tissue is needed if recommendations for human consumption Partly supported by the Siberian Federal University, Project B-15, carried out according to Federal Tasks of Ministry of Education and Science of Russian Federation.…”

mentioning

confidence: 99%

“…It is important to emphasise that expressing data from different fish species and products for PUFA in terms of mass weight per weight of tissue is needed if recommendations for human consumption Partly supported by the Siberian Federal University, Project B-15, carried out according to Federal Tasks of Ministry of Education and Science of Russian Federation. levels are attempted (Gladyshev et al 2007(Gladyshev et al , 2012Huynh & Kitts 2009).…”

mentioning

confidence: 99%

Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander

Gladyshev¹,

Sushchik²,

Gubanenko³

et al. 2014

Czech J. Food Sci.

View full text Add to dashboard Cite

Gladyshev M.I., Sushchik N.N., Gubanenko G.A., Makhutova O.N., Kalachova G.S., Rechkina E.A., Malyshevskaya K.K. (2014): Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander. Czech J. Food Sci., 32: 226-231.Fatty acid content of raw and cooked zander (Sander lucioperca) was studied. Special attention was paid to long-chain polyunsaturated fatty acids: eicosapentaenoic, 20:5 n-3 (EPA) and docosahexaenoic, 22:6 n-3 (DHA), and also to the n-6/n-3 ratio, which are regarded as indicators of nutritive value. As found, the heat treatments, boiling, stewing and frying, including those in a convection steam oven (CSO), did not significantly decrease the content of EPA and DHA in the products. Boiling and stewing appeared to give products of a higher nutritive value, regarding the above indicators, than frying and cake preparation. Frying of zander in CSO was found to be more beneficial for nutrition compared to pan-frying. The cooked zander had higher EPA and DHA contents than many other popular food fish species, and also had a high nutritive value due to the low n-6/n-3 ratio when boiled and stewed.

show abstract

“…However, the species behaved very differently when submitted to the same cooking techniques. These differences could be explained by raw composition, temperature, size, exposed surface and degree of postmortem ageing prior to cooking (Ayala 2005, Ferreira 2007, Gladyshev 2007. Figure 1a and b presents the perceptual content of beneficial (EPA+DHA) and adverse (protein, phosphorus) nutrients in crevalle jack and red drum.…”

Section: Cooking Techniquesmentioning

confidence: 99%

Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

2014

View full text Add to dashboard Cite

Benefits of fish consumption are widely known, but there is little information about nutrient values of raw and cooked fish. The aim was to study the impact that six cooking techniques have on the nutritional composition of two fish species with low content of adverse nutrients in renal diet. Raw and steamed, foiled with aluminum, foiled with banana leaf, gas oven-baked, microwave oven-coked and fried lightly samples were chemically analyzed to determine their protein, phosphorus and lipid content. Crevalle jack: all methods increased lipid and protein content and fatty acids (FA) varied in all cooking methods. Phosphorus decreased in the steamed and microwave oven-cooked samples. Red drum: foiled and fried lightly increased lipid content compared to the raw sample. FA concentration changed in all cooking methods. Protein increased with every technique and phosphorus decreased in the steamed and gas oven-baked samples. Renal patients should preferably consume crevalle jack steamed or microwave oven-cooked and red drum steamed or gas oven-baked.

show abstract

Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species

Cited by 115 publications

References 20 publications

Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha

Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha

Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander

Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

Contact Info

Product

Resources

About