Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets
2008
Weber, J. | Bochi, V.C. | Ribeiro, C.P. | Victorio, A. de M. | Emanuelli, T.
The influence of seven cooking methods (boiling, conventional baking, microwave baking, grilling, deep-frying in soybean oil, canola oil, or partially hydrogenated vegetable oil) on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets was evaluated. All the treatments reduced moisture and increased the protein content. The free fatty acid content of the fillets was significantly reduced by the different cooking methods, while conjugated diene levels and peroxide values decreased for all fried samples, but remained constant in the samples subjected to the other cooking methods. Boiling and baking increased thiobarbituric acid reactive substances (TBARS), while grilling and frying did not change TBARS. Boiling, baking, and grilling did not affect the silver catfish fillets fatty acid composition. Frying in canola oil increased n-3/n-6 ratio, while frying in soybean oil increased the general polyunsaturated fatty acid content, and frying in hydrogenated vegetable oil incorporated trans fatty acids in the fillets.
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