EFFECTS OF TRADITIONAL COOKING METHODS ON THE FATTY ACID COMPOSITION OF BONITO (SARDA SARDA, BLOCH 1793)

DOI: 10.5958/j.0976-0555.48.2.037    | Article Id: B-190 | Page : 177-181
Citation :- EFFECTS OF TRADITIONAL COOKING METHODS ON THE FATTY ACID COMPOSITION OF BONITO (SARDA SARDA, BLOCH 1793).Indian Journal Of Animal Research.2014.(48):177-181
Hülya Turan* and Demet Kocatepe1 hturan@sinop.edu.tr
Address : Sinop University, Fisheries Faculty, Department of Fishing and Processing Technology, 57000 Sinop, Turkey

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.

Keywords

Bonito Cooking methods Fatty acids n-3/n-6.

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