Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander
2014
Gladyshev, M.I., Russian Academy of Sciences, Akademgorodok (Russia). Institute of Biophysics | Sushchik, N.N., Russian Academy of Sciences, Akademgorodok (Russia). Institute of Biophysics | Gubanenko, G.A., Siberian Federal University, Krasnoyarsk (Russia) | Makhutova, O.N., Russian Academy of Sciences, Akademgorodok (Russia). Institute of Biophysics | Kalachova, G.S., Russian Academy of Sciences, Akademgorodok (Russia). Institute of Biophysics | Rechkina, E.A., Siberian Federal University, Krasnoyarsk (Russia) | Malyshevskaya, K.K., Siberian Federal University, Krasnoyarsk (Russia)
Fatty acid content of raw and cooked zander (Sander lucioperca) was studied. Special attention was paid to long-chain polyunsaturated fatty acids: eicosapentaenoic, 20:5 n-3 (EPA) and docosahexaenoic, 22:6 n-3 (DHA), and also to the n-6/n-3 ratio, which are regarded as indicators of nutritive value. As found, the heat treatments, boiling, stewing and frying, including those in a convection steam oven (CSO), did not significantly decrease the content of EPA and DHA in the products. Boiling and stewing appeared to give products of a higher nutritive value, regarding the above indicators, than frying and cake preparation. Frying of zander in CSO was found to be more beneficial for nutrition compared to pan-frying. The cooked zander had higher EPA and DHA contents than many other popular food fish species, and also had a high nutritive value due to the low n-6/n-3 ratio when boiled and stewed.
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