1. Effect of heat treatment on the n-3/n-6 ratio and content of polyunsaturated fatty acids in fish tissues
- Author
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Irena Valterová, Aleš Tomčala, and Ivana Schneedorferová
- Subjects
Hot Temperature ,Electrospray ionization ,High-performance liquid chromatography ,Analytical Chemistry ,Fish meal ,Herring ,Fatty Acids, Omega-6 ,Fatty Acids, Omega-3 ,Animals ,Cooking ,Carp ,Triglycerides ,Pike ,computer.programming_language ,chemistry.chemical_classification ,Chromatography ,biology ,Fishes ,food and beverages ,General Medicine ,biology.organism_classification ,Seafood ,chemistry ,Fatty Acids, Unsaturated ,lipids (amino acids, peptides, and proteins) ,sense organs ,Gas chromatography–mass spectrometry ,computer ,Food Science ,Polyunsaturated fatty acid - Abstract
The aim of this study was to compare the effect of different heat treatments (pan-frying, oven-baking, and grilling) on the contents of polyunsaturated fatty acids (PUFAs) in fish tissue. Four fish species were examined: pike, carp, cod, and herring. High performance liquid chromatography, coupled with electrospray ionization and mass spectrometric detection (HPLC/ESI/MS), was employed for determination of intact lipid molecules containing n-3 and n-6 PUFAs. Although mostly non-polar lipids (triacylglycerols, TGs) were present in the fish tissue, the PUFAs were present preferentially in the phospholipid fraction. Omnivorous fish species (carp, herring) contained more TGs than did predatory ones (pike, cod). Higher amounts of PUFAs were detected in the marine species than in the freshwater ones. The impact of heat treatments on the lipid composition in the fish tissue seems to be species-specific, as indicated by multivariate data analysis. Herring tissue is most heat-stable, and the mildest heat treatment for PUFA preservation was oven-baking.
- Published
- 2015
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