Effect of different precooking methods on chemical composition and lipid damage of silver carp (Hypophthalmichthys molitrix) muscle

Abstract

The influence of three precooking methods (steaming, oven-baking and microwave-cooking) on the chemical composition and lipid quality of silver carp fillets was evaluated. The changes in protein, fat and moisture were found to be significant for all the treatments (P £ 0.05). The iron content in the samples subjected to steam-cooking increased; however, the other precooking methods did not change the mineral contents (P ‡ 0.05). The free fatty acid content of the fillets did not change by the different precooking methods, while thiobarbituric acid (TBA) values increased for oven-and microwave-cooked fillets and remained constant in the steam-cooked samples. Conjugated diene and browning colour formation levels significantly increased in the oven-baked fillets. Oven-baking and microwave-cooking marginally affected the fatty acid composition of the silver carp. On comparing the raw and precooked fillets, steam-cooking was found to be the best precooking method on retaining nutritional constituents.

Lipid Changes During Long-Term Storage of Canned Sprat

“…There was no difference in PI value of the cooked sample when compared to the raw fish. Some previous research on cooking Naseri et al, 2010) has shown that the polyunsaturated fatty acids proportion in total lipids did not diminish as a result of precooking processes. A significant decrease Results are means ± standard deviation.…”

Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation

“…Some authors investigated cooking methods without adding any oil or fat and only one reference was found to the investigation of deep fat frying of whole carp fillets. (Tothmarkus & Sasskiss 1993;De Castro et al 2007;Naseri et al 2010). A very recent publication described for the first time shallow fat frying of silver carp with olive, sunflower, and canola oils (Rahimabadi & Dad 2012).…”

Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp

“…Consumption of ω‐3 fatty acids is related to benefits in cardiovascular health due to their anti‐inflammatory nature. The greatest concentrations of eicosapentaenoic acid (EPA, 20:5, ω‐3) and decosahexaenoic acid (DHA, 22:6, ω‐3) were identified in the 40 °C protein powder at 8.31 and 9.03%, respectively, which are greater than reported concentrations of EPA (1.78%) and DHA (2.25%) in fresh silver carp fillets (Naseri, Rezaei, Moieni, Hosseni, & Eskandari, ). The EPA and DHA concentrations for silver carp fillets were expected to be similar to that of the initial fish homogenate used in the current study; however, they were up to 3 times lower (Naseri et al., ).…”