Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)

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

doi:10.1016/j.foodchem.2005.02.034

Cited by 153 publications

(139 citation statements)

References 22 publications

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“…The n-6/n-3 ratios of fried head, middle and tail samples were 1.04, 0.96 and 1.13-fold higher than those of raw samples, respectively. Similar results were reported by Gladyshev et al [27] in frying of trout and by Larson et al [28] and Weber et al [18] in frying of salmon and silver catfish respectively.…”

Section: Resultssupporting

confidence: 87%

The Effects of Deep-Frying, Refrigerated Storage and Reheating on the Fat Content, Oxidation and Fatty Acid Composition of the Fish Rutilus frisii kutum

Nikoo¹,

Ghomi²,

Rahimabadi³

et al. 2010

J Food Process Technol

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Fatty acid distribution in the different parts of kutum, Rutilus frisii kutum and the effect of frying and refrigerated storage followed by reheating on lipid oxidation and fatty acid composition in different parts of body flesh were evaluated. Lipid content increased after frying and reheating. In general, saturated fatty acids were higher in anterior parts, while the contents of polyunsaturated fatty acids increased from the anterior to the posterior parts. Frying decreased the contents of unsaturated fatty acids but increased the contents of saturated fatty acids. After refrigerated storage, followed by microwave reheating, the content of polyunsaturated fatty acids decreased, whereas the content of saturated fatty acids increased. The peroxide value increased after frying, compared with that of raw sample. However, the lower PV was obtained in fried-chilled-reheated samples. Frying increased the TBA values and reheating enhanced this increment. Therefore, the frying as well as the refrigerated storage and reheating had the impact on fatty acid composition as well as oxidative stability of kutum fillets.

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Section: Resultssupporting

confidence: 87%

The Effects of Deep-Frying, Refrigerated Storage and Reheating on the Fat Content, Oxidation and Fatty Acid Composition of the Fish Rutilus frisii kutum

Nikoo¹,

Ghomi²,

Rahimabadi³

et al. 2010

J Food Process Technol

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“…The effect of different processing and cooking methods on nutritional composition of different species of fish have been studied [17][18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon

Tenyang¹,

Womeni²,

Tiencheu³

et al. 2013

FNS

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The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river coast was evaluated including commonly used analytical indexes (peroxide and acid values)and physical analysis by Fourier transform infrared (FTIR) spectroscopy. The mean moisture, protein, ash and fat contents of raw fish were 75.88 ± 0.55; 64.24 ± 0.14; 10.98 ± 0.31 and 23.02 ± 0.88 respectively. All these treatments provoke the modification of the quality indexes. Lipid deterioration, thermolysis and lipid oxidation occurred throughout the treatment. Peroxide value decreased for all cooked and smoked catfish, while free fatty acids of smoked sample increased. The FTIR applied to evaluate lipid oxidation in extracted lipid clearly provided a better picture of the oxidation progress and led to a similar conclusion with chemical analysis. Boiled, bleaching hot and bleaching cold smoking were found to be the suitable treatment methods for catfish because they gave it a high nutritive value compared to other smoking methods.

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“…One of degradation product from this fatty acids were aldehide which is causing odor. Gladyshev et al (2007) experiment stated that EPA and DHA could be obtained by consuming marine products, nevertheless the unsaturated fatty acids contains from it could be decreased by oxidation while processing or cooking and storaging. Sidhu (2003) stated that consuming marine products which are rich of complex unsaturated fatty acid could decreasing coronary heart risk, decreasing hypertension, and diabetes.…”

Section: Proximat Analysis Results Of Indonesian Fresh Eel and Processmentioning

confidence: 99%

Nutritive Value and Fatty Acids Profile of Fresh Indonesian Eel (Anguilla bicolor) and Kabayaki

Kusharto

Widyasari

Budywiryawan

et al. 2014

JSKM

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Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)

Cited by 153 publications

References 22 publications

The Effects of Deep-Frying, Refrigerated Storage and Reheating on the Fat Content, Oxidation and Fatty Acid Composition of the Fish Rutilus frisii kutum

The Effects of Deep-Frying, Refrigerated Storage and Reheating on the Fat Content, Oxidation and Fatty Acid Composition of the Fish Rutilus frisii kutum

Lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon

Nutritive Value and Fatty Acids Profile of Fresh Indonesian Eel (Anguilla bicolor) and Kabayaki

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Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)

Cited by 153 publications

References 22 publications

The Effects of Deep-Frying, Refrigerated Storage and Reheating on the Fat Content, Oxidation and Fatty Acid Composition of the Fish Rutilus frisii kutum

The Effects of Deep-Frying, Refrigerated Storage and Reheating on the Fat Content, Oxidation and Fatty Acid Composition of the Fish Rutilus frisii kutum

Lipid Oxidation of Catfish (&lt;i&gt;Arius maculatus&lt;/i&gt;) after Cooking and Smoking by Different Methods Applied in Cameroon

Nutritive Value and Fatty Acids Profile of Fresh Indonesian Eel (Anguilla bicolor) and Kabayaki

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Product

Resources

About

Lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon