Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)

Türkkan, A.U.; Çaklı, Şükran; Kılınç, Berna

doi:10.1016/j.fbp.2007.10.004

Cited by 92 publications

(78 citation statements)

References 21 publications

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“…These results coincided with CPG analysis. Tukkan et al [20] also reported a reduction of unsaturated fatty acids during cooking of Seabass by different methods. During oxidation reactions, the major structural modification of polyunsaturated lipids is the decrease of ethylenic double bonds by the attack of oxygen with the formation of oxidation compounds [50].…”

Section: Cooking Treatmentsmentioning

confidence: 99%

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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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Section: Cooking Treatmentsmentioning

confidence: 99%

“…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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show abstract

“…Several studies have examined the effects of different cooking methods on the fatty acids of fish species, in particular deep-fat frying and oven-baking (Agren and Hanninen 1993;Aro et al 2000;Candela et al 1997Candela et al , 1998Kilinc et al 2007;Turkkan et al 2008Turkkan et al , 2010. However, throughout the literature, different cooking methods have been used which follow different protocols between the studies, e.g.…”

Section: Quality Optimisationmentioning

confidence: 97%

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

Rosnes

Skåra

Skipnes

2011

Food Bioprocess Technol

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“…Hasil tersebut sesuai dengan penelitian Turkkan et al (2008) tentang pengaruh pengolahan terhadap komposisi kimia dan kandungan asam lemak Dicentrachus labrax, yang menyatakan bahwa asam arakidonat mengalami penurunan setelah diberikan perlakuan panas.…”

Section: Komposisi Kimia Belutunclassified

The Contents af Fatty Acid, Cholestrol, and Description of Tissue in Fresh and Boiled Eel

2014

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AbstrakBelut (Monopterus albus) merupakan biota perairan yang diduga memiliki kandungan asam lemak dan kolesterol yang tinggi. Tujuan penelitian ini adalah untuk membandingkan komposisi kimia, asam lemak, kolesterol serta histologi (struktur jaringan) belut segar dan rebus. Penelitian ini dilakukan dalam beberapa tahapan meliputi pengambilan, preparasi, perhitungan morfometrik dan rendemen sampel, serta perebusan belut (100ºC selama 20 menit). Analisis dilakukan pada belut segar dan rebus yaitu proksimat, asam lemak, kadar kolesterol, dan pengamatan histologi. Asam lemak jenuh (SFA) dominan pada belut segar adalah asam palmitat (13,79%), asam lemak tak jenuh tunggal (MUFA) terbanyak adalah asam oleat (19,45%), asam lemak tak jenuh jamak (PUFA) tertinggi adalah asam linoleat (7,42%). Kandungan asam lemak dan histologi belut berubah akibat proses perebusan. Kandungan kolesterol 60 mg/100 g (belut segar) turun menjadi 56,32 mg/100 g (setelah perebusan).Kata kunci: asam lemak, belut (Monopterus albus), kolesterol, struktur jaringan Abstract Eel (Monopterus albus) is an aquatic biota that have a high nutrient content such as fatty acids and cholesterol. The purpose of this research was to determine the chemical composition, fatty acid, cholesterol, and description of tissue in fresh dan boiled eel. The research was carried out in several steps include sampling, sample preparation, morphometric and yield calculations, boiling eel for 20 minutes at 100ºC. Analysis performed in fresh and boiled eel was proximate analysis, fatty acids, cholesterol, and observation of tissue structure. The highest content of saturated fatty acids (SFA) in fresh eel was palmitic acid 13.79%, the highest content of monounsaturated fatty acid (MUFA) was oleic acid 19.45%, the highest content of polyunsaturated fatty acid (PUFA) was linoleic acid 7.42%. The content of fatty acid and cholesterol in eel has changed overall due to the boiling process. The content of cholesterol were 60 mg/100 g (in fresh eel) and 56.32 mg/100 g (in boiled sample). The structure of eel's tissue changed due the boiling process.

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Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)

Cited by 92 publications

References 21 publications

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

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

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

The Contents af Fatty Acid, Cholestrol, and Description of Tissue in Fresh and Boiled Eel

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Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)

Cited by 92 publications

References 21 publications

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

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

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

The Contents af Fatty Acid, Cholestrol, and Description of Tissue in Fresh and Boiled Eel

Contact Info

Product

Resources

About

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

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