Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)

Larsen, Danaé S.; Quek, Siew Young; Eyres, Laurence

doi:10.1016/j.foodchem.2009.07.037

Cited by 118 publications

(122 citation statements)

References 19 publications

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“…Generally, the moisture content of catfish fillet was found to be inversely related to the total extractable lipid content. This is in agreement with the findings of other researchers (Larsen et al, 2010). It was also observed that lipids were more easily extracted from cooked samples compared to raw samples.…”

Section: Proximate Compositionsupporting

confidence: 93%

“…The difference in SFA profile between raw catfish fillet and cooked catfish fillets were not significant. Many studies on different species of fish also found no significant decrease in SFA during heat treatment (Weber et al, 2008;Larsen et al, 2010). This results indicated SFA are fairly heat stable in temperature encountered during cooking methods.…”

Section: Changes In Fatty Acid Profilementioning

confidence: 86%

“…Nurhan (2007) reported that both essential (EAA) and non-essential amino acids (NEAA) in rainbow trout increased significantly after oven and microwave cooking. The effects of different cooking methods on the fatty acid profiles of various fish also have been studied extensively (Nurhan, 2007;Weber et al, 2008;Larsen et al, 2010;Koubaa et al, 2012;Şengör et al, 2013;Asmah et al, 2014;Neff et al, 2014). However, despite the literature being rich with frying, boiling, steaming, grilling, baking, oven and microwave cooking on various fish species, currently there is no published literature detailing the effect of superheated steam cooking on amino acid and fatty acid profiles of catfish.…”

Section: Introductionmentioning

confidence: 99%

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Yu¹,

Zzaman²,

Jahurul³

et al. 2017

Turk. J. Fish. Aquat. Sci.

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Influence of convection oven cooking and superheated steam oven cooking on proximate, fatty acid profile, and amino acid composition of catfish (Clarias batrachus) fillets were evaluated. Purchased quantities of catfish were filleted and divided into three parts: one part was cooked using the superheated steam oven for 5 min with grilling mode (no temperature setting); another part was cooked using the convection oven at 200 ℃ for 8 min and the remaining was used as a control (raw catfish). The cooking treatments reduced moisture and increased protein, lipid, and ash content significantly (P<0.05). The most abundant fatty acids found in raw catfish fillets were palmitic acid (C16:0, 24.51% of total fatty acids), oleic acid (C18:1 n-9c, 29.57% of total fatty acids), and linoleic acid (C18:2 n-6c, 19.07% of total fatty acids). Superheated steam oven cooked fillets had higher n-3 fatty acids, EPA, and DHA content. The PUFA/SFA ratio was significantly reduced (P<0.05) after convection oven cooking as compared to superheated steam oven cooked fillets. There was no significant difference in amino acid contents among the raw and cooked samples. In summary, superheated steam is recommended for fish cooking as far as healthy eating is concerned.

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Section: Proximate Compositionsupporting

confidence: 93%

Section: Changes In Fatty Acid Profilementioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Untitled

Yu¹,

Zzaman²,

Jahurul³

et al. 2017

Turk. J. Fish. Aquat. Sci.

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“…In all these studies, microwave heating appeared to modify the fats more even if the temperature of the oils during heating was fairly similar. However, in a study on New Zealand King Salmon (Oncorhynchus tshawytscha) (Larsen et al, 2010), the fatty acid profile showed only minor differences between the heating methods with a good preservation of omega-3 fatty acids.…”

Section: Introductionmentioning

confidence: 96%

Effects of microwave vs. convection oven heating on the formation of oxidation products in canola (Brassica rapa subsp. oleifera) oil

Suomela

Tarvainen

Kallio

2017

OCL

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-Research on the effects of microwave vs. "conventional" heating of dietary oils on lipid oxidation has been very limited. In this study, canola oil (Brassica rapa subsp. oleifera) was heated in either convection or microwave oven to compare the effects of heating methods on triacylglycerol (TAG) oxidation. Peroxide and p-anisidine values (PV and p-AV, respectively) were determined and liquid chromatography-mass spectrometric (LC-MS) analysis of non-oxidized and oxidized TAG molecular species was performed. Neither of the heat treatments caused any considerable changes in PV of the oil samples. However, increase in p-AV was observed. The change was higher in the oil heated in microwave oven, demonstrating a higher increase in the amount of secondary oxidation products. The changes were accompanied by a decrease in the polyunsaturated TAG molecular species ACN:DB (acyl carbon number: number of double bonds) 54:7 and 54:6, this change also being higher in the oil heated in microwave oven.Keywords: fat / heating / microwave / oxidation / canola oil Résumé -Effets d'un chauffage par microondes vs. un chauffage par convection sur la formation de produits d'oxydation dans l'huile de colza (Brassica rapa subsp. oleifera) ? Il existe relativement peu de travaux portant sur l'effet d'un chauffage poussé des huiles alimentaires par microondes comparé au chauffage conventionnel. Dans cette étude, de l'huile de canola (Brassica rapa subsp. oleifera) a été chauffée comparativement dans un four à convection ou un four à microondes pour suivre l'oxydation des triglycérides (TG). Les valeurs de l'indice de peroxyde et de para-anisidine (IP et IPA, respectivement) ont été déterminées et des analyses par chromatographie liquide -spectrométrie de masse des TG oxydés et non oxydés ont été effectuées. L'IP n'a pas été affecté significativement par les traitements tandis que l'IPA a augmenté. Ce changement a été plus important pour l'huile chauffée dans un four à microondes, ce qui se traduit par une production plus importante de produits d'oxydation secondaire. On retrouve cette différence au niveau des espèces moléculaires polyinsaturés. Les triglycérides ayant les ratios carbones acylés sur nombre de double liaisons 54:7 et 54:6 diminuent plus fortement dans l'huile chauffée aux microondes que dans l'huile chauffée conventionnellement.

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“…Nuhriawangsa (2004) (Larsen et al, 2010;Domiszewski et al, 2011). Pemanasan dapat menyebabkan denaturasi protein, sehingga cairan daging tereksudasi dari mikrostruktur daging.…”

Section: Kualitas Kimiaunclassified

Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir

Prasetyo¹,

Nuhriawangsa²,

Swastike³

2017

Sains Pet

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ABSTRAKPenelitian bertujuan untuk mengetahui pengaruh lama waktu perebusan dan lokasi otot serta interaksi kedua faktor tersebut terhadap kualitas kimia dan organoleptik abon ayam petelur afkir. Sampel yang digunakan adalah daging ayam petelur afkir bagian dada dan paha. Rancangan menggunakan Rancangan Acak Lengkap (RAL) Pola Faktorial 2 x 3. Faktor pertama lama perebusan (15, 30, 45 menit) dan faktor kedua lokasi otot (dada dan paha). Kadar air diuji secara Gravimetri, kadar lemak secara ekstraksi Soxhlet, kadar protein secara Buret dan kualitas organoleptik meliputi juisi, flavor dan kesukaan. Kadar air dan protein abon dipengaruhi (P<0,01) oleh lama waktu perebusan dan lokasi otot. Flavor dan kesukaan tidak dipengaruhi lama waktu perebusan dan lokasi otot. Juisi dipengaruhi (P<0,01) terhadap lokasi otot, tetapi tidak oleh waktu perebusan. Daging dada dengan perebusan 30 menit dan daging paha dengan perebusan 45 menit mempunyai kualitas terbaik.Kata kunci: abon, dada, paha, lama perebusan, kualitas kimia, organoleptik. (15, 30, 45 Influence of Boiling Time on Chemical and Organoleptic Quality of Breast and Leg Parts Abon of Post Laying Hens ABSTRACT The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time

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Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)

Cited by 118 publications

References 19 publications

Untitled

Untitled

Effects of microwave vs. convection oven heating on the formation of oxidation products in canola (Brassica rapa subsp. oleifera) oil

Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir

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