Changes of Lipid Oxidation Indices and Fatty Acids Composition of Salted Fillet of Grass-Carp Ctenopharyngodon idella Affected by Methods of Cooking
Lipid content and poly-unsaturated fatty acids changes of salted Grass-Carp fillet were evaluated as affected by methods of cooking. For this purpose, raw, dry-salted (by 24% salt) and cooked fillets (fried, boiled, microwaved and grilled) were evaluated, qualitatively. The results showed that salting and frying both increased the lipid content (P<0.05). All of cooking methods increased oxidative indices, but frying increased PV (by 4.66 meqO2/kg) and had a lower decreasing on TBA (by 0.525 mgMDA/Kg) and cooking by microwave had higher increasing on FFA (by 1.99 %). In addition, during salting process UFA, PUFA and ω-6 fatty acids were increased but total high chains of EPA+DHA and Polyen Index (PI) were decreased (P<0.05) that showed the salting effect on them, while had no effect on ω-3 (P>0.05). On the other hand, frying, among of cooking methods, decreased SFA, (29.79 to 22.93%), highly and instead UFA (55.57 to 71.16%), considerably that indicate diffusion of oil into the fish tissues. Frying also increased ω-6 (16.18 to 36.13%) amount (P<0.05) but has no effect on ω-3. All of the cooking methods decreased PI because of the thermal process (P<0.05). Boiling method just down to reduce of salted fillets ω-3 (2.15 to 1.44%). Also, cooking by microwave can decrease PUFA and PI, but has no effect on the other importance salted Grass-Carp fillet and finally the grilling had none effect on UFA, PUFA, ω-3 and even ω-3 fatty acids, and only decreased total EPA+DHA (from 1.06 to 0.49%) (P<0.05). However, none of the usual fish cooking methods didn't lead to lipid qualitative spoilage.
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Format: | Journal Contribution biblioteca |
Language: | Persian |
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2017
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Subjects: | Ctenopharyngodon idella, Fillets, Cooking, Fatty acids, Grass-Carp, Salted fish, Oxidation, Composition, Methods, |
Online Access: | http://hdl.handle.net/1834/12416 |
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dig-aquadocs-1834-124162021-05-19T06:46:59Z Changes of Lipid Oxidation Indices and Fatty Acids Composition of Salted Fillet of Grass-Carp Ctenopharyngodon idella Affected by Methods of Cooking Hedayatifard, M. Miri, S.M. Ctenopharyngodon idella Fillets Cooking Fatty acids Grass-Carp Salted fish Oxidation Composition Methods Lipid content and poly-unsaturated fatty acids changes of salted Grass-Carp fillet were evaluated as affected by methods of cooking. For this purpose, raw, dry-salted (by 24% salt) and cooked fillets (fried, boiled, microwaved and grilled) were evaluated, qualitatively. The results showed that salting and frying both increased the lipid content (P<0.05). All of cooking methods increased oxidative indices, but frying increased PV (by 4.66 meqO2/kg) and had a lower decreasing on TBA (by 0.525 mgMDA/Kg) and cooking by microwave had higher increasing on FFA (by 1.99 %). In addition, during salting process UFA, PUFA and ω-6 fatty acids were increased but total high chains of EPA+DHA and Polyen Index (PI) were decreased (P<0.05) that showed the salting effect on them, while had no effect on ω-3 (P>0.05). On the other hand, frying, among of cooking methods, decreased SFA, (29.79 to 22.93%), highly and instead UFA (55.57 to 71.16%), considerably that indicate diffusion of oil into the fish tissues. Frying also increased ω-6 (16.18 to 36.13%) amount (P<0.05) but has no effect on ω-3. All of the cooking methods decreased PI because of the thermal process (P<0.05). Boiling method just down to reduce of salted fillets ω-3 (2.15 to 1.44%). Also, cooking by microwave can decrease PUFA and PI, but has no effect on the other importance salted Grass-Carp fillet and finally the grilling had none effect on UFA, PUFA, ω-3 and even ω-3 fatty acids, and only decreased total EPA+DHA (from 1.06 to 0.49%) (P<0.05). However, none of the usual fish cooking methods didn't lead to lipid qualitative spoilage. Published 2018-03-12T13:16:47Z 2018-03-12T13:16:47Z 2017 Journal Contribution Refereed 1026-1354 http://hdl.handle.net/1834/12416 fa http://isfj.areo.ir/ pp.57-72 Iran |
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Ctenopharyngodon idella Fillets Cooking Fatty acids Grass-Carp Salted fish Oxidation Composition Methods Ctenopharyngodon idella Fillets Cooking Fatty acids Grass-Carp Salted fish Oxidation Composition Methods |
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Ctenopharyngodon idella Fillets Cooking Fatty acids Grass-Carp Salted fish Oxidation Composition Methods Ctenopharyngodon idella Fillets Cooking Fatty acids Grass-Carp Salted fish Oxidation Composition Methods Hedayatifard, M. Miri, S.M. Changes of Lipid Oxidation Indices and Fatty Acids Composition of Salted Fillet of Grass-Carp Ctenopharyngodon idella Affected by Methods of Cooking |
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Lipid content and poly-unsaturated fatty acids changes of salted Grass-Carp fillet were evaluated as affected by methods of cooking. For this purpose, raw, dry-salted (by 24% salt) and cooked fillets (fried, boiled, microwaved and grilled) were evaluated, qualitatively. The results showed that salting and frying both increased the lipid content (P<0.05). All of cooking methods increased oxidative indices, but frying increased PV (by 4.66 meqO2/kg) and had a lower decreasing on TBA (by 0.525 mgMDA/Kg) and cooking by microwave had higher increasing on FFA (by 1.99 %). In addition, during salting process UFA, PUFA and ω-6 fatty acids were increased but total high chains of EPA+DHA and Polyen Index (PI) were decreased (P<0.05) that showed the salting effect on them, while had no effect on ω-3 (P>0.05). On the other hand, frying, among of cooking methods, decreased SFA, (29.79 to 22.93%), highly and instead UFA (55.57 to 71.16%), considerably that indicate diffusion of oil into the fish tissues. Frying also increased ω-6 (16.18 to 36.13%) amount (P<0.05) but has no effect on ω-3. All of the cooking methods decreased PI because of the thermal process (P<0.05). Boiling method just down to reduce of salted fillets ω-3 (2.15 to 1.44%). Also, cooking by microwave can decrease PUFA and PI, but has no effect on the other importance salted Grass-Carp fillet and finally the grilling had none effect on UFA, PUFA, ω-3 and even ω-3 fatty acids, and only decreased total EPA+DHA (from 1.06 to 0.49%) (P<0.05). However, none of the usual fish cooking methods didn't lead to lipid qualitative spoilage. |
format |
Journal Contribution |
topic_facet |
Ctenopharyngodon idella Fillets Cooking Fatty acids Grass-Carp Salted fish Oxidation Composition Methods |
author |
Hedayatifard, M. Miri, S.M. |
author_facet |
Hedayatifard, M. Miri, S.M. |
author_sort |
Hedayatifard, M. |
title |
Changes of Lipid Oxidation Indices and Fatty Acids Composition of Salted Fillet of Grass-Carp Ctenopharyngodon idella Affected by Methods of Cooking |
title_short |
Changes of Lipid Oxidation Indices and Fatty Acids Composition of Salted Fillet of Grass-Carp Ctenopharyngodon idella Affected by Methods of Cooking |
title_full |
Changes of Lipid Oxidation Indices and Fatty Acids Composition of Salted Fillet of Grass-Carp Ctenopharyngodon idella Affected by Methods of Cooking |
title_fullStr |
Changes of Lipid Oxidation Indices and Fatty Acids Composition of Salted Fillet of Grass-Carp Ctenopharyngodon idella Affected by Methods of Cooking |
title_full_unstemmed |
Changes of Lipid Oxidation Indices and Fatty Acids Composition of Salted Fillet of Grass-Carp Ctenopharyngodon idella Affected by Methods of Cooking |
title_sort |
changes of lipid oxidation indices and fatty acids composition of salted fillet of grass-carp ctenopharyngodon idella affected by methods of cooking |
publishDate |
2017 |
url |
http://hdl.handle.net/1834/12416 |
work_keys_str_mv |
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