EFFECTS OF TRADITIONAL COOKING METHODS ON THE FATTY ACID COMPOSITION OF BONITO (SARDA SARDA, BLOCH 1793)
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Date
2014
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Agricultural Research Communication Centre
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
The effects of traditional cooking methods (pan-frying with corn flour, 'cooking in oven bag, grilling in oven and barbecuing on charcoal fire) on fatty acid composition of bonito were examined. The amount of total saturated fatty acid (SFA)significantly decreased in fried fish. The monounsaturated fatty acid (MUFA) content in all groups significantly decreased.The polyunsaturated fatty acid (PUFA) content in fried fish was higher than other groups. But, the lowesto mega-3 and the highest omega-6 content were determined in fried fish.The 20:5n3 (EPA) fatty acid wasfound different in all groups and the highest EPA contents were found in oven bag and barbecued groups, respectively. The 22:6n3 (DHA) fatty acids contents significantly decreased in fried fish while significantly increased in other groups.The lowestn-3/n-6ratio was found in the method of frying, while the highest rates werefound in barbecue.Barbecuing on charcoal fire, cooking in oven bag and grilling in oven were found as the best cooking methods for healthy eating,respectively.
Description
Keywords
Bonito, Cooking methods, Fatty acids, n-3/n-6
Journal or Series
Indian Journal of Animal Research
WoS Q Value
Q4
Scopus Q Value
Q3
Volume
48
Issue
2
