Effects of Cooking on the Fatty Acid Profiles of Selected Seafoods

Dudek, J. A.; Elkins, Edgar R

doi:10.1016/b978-0-12-644360-8.50025-x

Cited by 9 publications

(4 citation statements)

References 4 publications

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“…Osada et al (1993) reported that the cholesterol is unstable above 120°C. Cholesterol content was also higher (p<0.05) in microwave heated tuna with a maximum of 88 mg/100 g. Dudek and Elkins (1986) also observed an increase in cholesterol content in microwave cooked tuna from 65 to 74 mg/100 g as observed in to our study.…”

Section: Resultssupporting

confidence: 79%

Effect of different types of heat processing on chemical changes in tuna

et al. 2010

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The chemical changes in skipjack tuna (Katsuwonus pelamis) subjected to cooking, frying, canning and microwave heating were studied. Raw tuna contained an unusual fatty acid C16:3 in high proportion (29.3%) followed by C18:2, C24:1, C16:0 and C18:3. Health beneficial fatty acids, eicosapentaenoic acid (EPA) (1.67%) and docosahexaenoic acid (DHA) (2.50%), were quite low with ω-3/ω-6 ratio 0.28. The total saturated fatty acids suffered major loss in fried (70%) and canned tuna (40%) due to loss of C16:0, C14:0 and C22:0. The monounsaturated fatty acids content increased (38%) in cooked and microwave heated tuna due to C24:1. The polyunsaturated fatty acids content increased in fried (50%) and canned (25%) tuna due to the uptake of frying and filling oil, respectively during processing. The loss of health beneficial ω-3 fatty acids, EPA and DHA were minimum in cooked tuna followed by microwave heated tuna. Canning totally destroyed these fatty acids. In fried tuna, the losses of EPA and DHA were 70 and 85%, respectively. Thiobarbituric acid - reactive substances values increased in heat processed tuna. Cholesterol increased in canned and microwave heated tuna but not in cooked tuna. Reduction of cholesterol in fried tuna was due to its migration into frying oil. This study indicated that cooking and microwave heating are the better processing methods to retain the health beneficial ω-3 fatty acids in comparison to frying and canning.

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Section: Resultssupporting

confidence: 79%

Effect of different types of heat processing on chemical changes in tuna

et al. 2010

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“…Fatty acid 17∶0 is present in the fat of fish in low amounts (0.31–2.0% depending on fish species) [51] , [52] . Salmon contains around 40 mg of 17∶0 and 20 mg of 15∶0 fatty acids per 100 g of fish [53] . Our results suggest that intake of odd chain fatty acids from dairy fat decreased, but instead the same amount of it came from fatty fish, keeping the plasma concentration constant.…”

Section: Discussionmentioning

confidence: 99%

Whole Grain Products, Fish and Bilberries Alter Glucose and Lipid Metabolism in a Randomized, Controlled Trial: The Sysdimet Study

et al. 2011

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Background Due to the growing prevalence of type 2 diabetes, new dietary solutions are needed to help improve glucose and lipid metabolism in persons at high risk of developing the disease. Herein we investigated the effects of low-insulin-response grain products, fatty fish, and berries on glucose metabolism and plasma lipidomic profiles in persons with impaired glucose metabolism.Methodology/Principal Findings Altogether 106 men and women with impaired glucose metabolism and with at least two other features of the metabolic syndrome were included in a 12-week parallel dietary intervention. The participants were randomized into three diet intervention groups: (1) whole grain and low postprandial insulin response grain products, fatty fish three times a week, and bilberries three portions per day (HealthyDiet group), (2) Whole grain enriched diet (WGED) group, which includes principally the same grain products as group (1), but with no change in fish or berry consumption, and (3) refined wheat breads (Control). Oral glucose tolerance, plasma fatty acids and lipidomic profiles were measured before and after the intervention. Self-reported compliance with the diets was good and the body weight remained constant. Within the HealthyDiet group two hour glucose concentration and area-under-the-curve for glucose decreased and plasma proportion of (n-3) long-chain PUFAs increased (False Discovery Rate p-values <0.05). Increases in eicosapentaenoic acid and docosahexaenoic acid associated curvilinearly with the improved insulin secretion and glucose disposal. Among the 364 characterized lipids, 25 changed significantly in the HealthyDiet group, including multiple triglycerides incorporating the long chain (n-3) PUFA.Conclusions/SignificanceThe results suggest that the diet rich in whole grain and low insulin response grain products, bilberries, and fatty fish improve glucose metabolism and alter the lipidomic profile. Therefore, such a diet may have a beneficial effect in the efforts to prevent type 2 diabetes in high risk persons.Trial RegistrationClinicalTrials.gov NCT00573781

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“…The composition of lipids in the raw sardine (Sardina pilchardus) was reported to be affected by the cooking method (Gall, Otwell, Koburger, & Appledorf, 1983; García-Arias, Alvarez Pontes, García-Linares, García-Fernández, & Sánchez-Muniz, 2003). Dudek and Elkins (1986) observed that little or no fat was lost during cooking; however, the lipid content increased instead due to moisture loss. Losses of polyunsaturated fatty acids due to oxidation during cooking have been reported by Fogerty, Whitfield, Svoronos, and Ford (1990).…”

Section: Introductionmentioning

confidence: 98%

Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus)

Bakar

Rahimabadi

Man

2008

LWT - Food Science and Technology

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Slices of Scomberomorous guttatus cooked by four different methods (microwave cooking, grilling, steaming and shallow fat frying) were kept chilled at 5 C for 2 days, reheated by microwave and then evaluated for the changes in the lipid characteristics. The total lipid content for raw sample was 6.0 g/100 g which consist of 49.4 g/100 g saturated (SFA), 6.9 g/100 g monounsaturated (MUFA) and 43.8 g/100 g polyunsaturated fatty acids (PUFA). Upon cooking, the total lipids changed to about 7 (microwave), 11 (grilling), 5 (steaming) and 10 g/100 g (shallow fat frying). These changes are significant, with the exception of steam cooking. Cooking did not significantly affect the percentage of NPL, PL, SFA, MUFA and PUFA in the samples. Frying resulted in the change of the SFA/PUFA ratio more than other cooking methods. A significant (P < 0.05) decrease in the content of EPA was only found in the fried samples. A significant (P < 0.05) decrease in the content of DHA in all cooked samples were also obtained. The n-6/n-3 ratio did not change significantly in all cooked and reheated samples, except for shallow fat fried. Reheating did not significantly affect the NPL and PL contents of the fillets, except for microwave cooked samples. Cooking increases the FFA, PV and TBA of samples; reheating enhances the increase.

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Effects of Cooking on the Fatty Acid Profiles of Selected Seafoods

Cited by 9 publications

References 4 publications

Effect of different types of heat processing on chemical changes in tuna

Effect of different types of heat processing on chemical changes in tuna

Whole Grain Products, Fish and Bilberries Alter Glucose and Lipid Metabolism in a Randomized, Controlled Trial: The Sysdimet Study

Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus)

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