Volume 8, Issue 32 (2011)                   FSCT 2011, 8(32): 53-61 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Effects of four cooking methods (microwave, grilling, steaming and Shallow fat frying) on lipid oxidation and fatty acid composition of Scomberomorous commerson. FSCT 2011; 8 (32) :53-61
URL: http://fsct.modares.ac.ir/article-7-6909-en.html
Abstract:   (8204 Views)
  The effect of microwave, grilling, steaming and shallow fat frying was evaluated on lipid content  and oxidation and also fatty acid composition in S. commerson. Total lipid content was 2.31, 4.02, 2.62, 3.60 and 4.77 % for raw and microwave cooked, grilled, steamed and shallow fat fried samples, respectively.  The FFA, PV and TBA content was 4.32 %, 3.00 meq/kg and 0.60 mg/kg in raw samples. There was no significant difference in FFA content between raw sample and grilled, steamed and fried samples and also in PV content between raw and cooked samples. The TBA content increased to 1.58, 1.09, 1.80 and 1.40 mg/kg in microwave cooked, grilled, steamed and shallow fat fried samples, respectively. 23 different fatty acids were found of SFA, MUFA and PUFA groups. The n-6/n-3 ratio was 0.80, 0.80, 0.70 and 0.76 for raw and microwave cooked, grilled, steamed samples, respectively and significantly increased to 2.59 in fried samples. Cooking by different methods affects on total lipid content, fatty acid profile and the lipid stability of fish samples. The changes on chemical characteristics of fish lipid by different cooking methods were in acceptable range and were not detrimental on fish quality.
Full-Text [PDF 243 kb]   (5169 Downloads)    

Received: 2009/02/28 | Accepted: 2009/11/4 | Published: 2012/06/27

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.