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Essential long chain polyunsaturated fatty acids in muscle tissue of freshwater fish Labeo calbasu under different cooking processes
- Source :
- IOSR Journal of Agriculture and Veterinary Science. 7:64-69
- Publication Year :
- 2014
- Publisher :
- IOSR Journals, 2014.
-
Abstract
- The effect of different cooking methods (Raw, steaming, microwave cooking, baking, grilling, pan frying and deep frying) on proximate composition and fatty acid profile of Labeo calbasu fish species from Pakistan were analyzed to determine the nutritional qualities in terms of the long chain n-3 PUFA particularly EPA and DHA. In all cooking methods moisture content decrease and protein content increased as compare to raw sample. The moisture content of fish sample seemed to be inversely related to the total extractable lipid content. In steamed, microwave, baked, grilled and pan fried methods MUFA were the abundant fatty acids followed by SFA and PUFA. Deep fried fish sample had the opposite trend having highest PUFA as contrast to MUFA and SFA. Long chain n-3 PUFA were found higher in contrast to n-6 PUFA in all other cooking methods excluding deep frying. The results indicates that steamed and grilled cooking are the best cooking method for healthy eating as they contain more n-3 PUFA (EPA and DHA). Losses of n-3 content in pan fried and deep fried fish were higher than those of fish cooked by other methods.
- Subjects :
- Muscle tissue
chemistry.chemical_classification
biology
Pan frying
Deep frying
Steaming
food and beverages
Fatty acid
biology.organism_classification
Labeo
medicine.anatomical_structure
chemistry
medicine
Freshwater fish
lipids (amino acids, peptides, and proteins)
Food science
Polyunsaturated fatty acid
Subjects
Details
- ISSN :
- 23192380 and 23192372
- Volume :
- 7
- Database :
- OpenAIRE
- Journal :
- IOSR Journal of Agriculture and Veterinary Science
- Accession number :
- edsair.doi...........8518dc14cde1375b092c7ea9471fd50c