Effect of different cooking processes on the fatty acid profile of grass carp (Ctenopharyngodon idella) fillets during chill storage
2014
Ensieh Hayati-Jafar Beigi | Ebrahim Alizadeh Doughikollaee | Eshagh Zakipour Rahimabadi | Mostafa Yousef Elahi
The effects of different cooking methods (deep fat frying, boiling and steaming) on lipid content and fatty acid composition of grass carp (Ctenopharyngodon idella) fillets during chill storage were investigated. Fillet samples were cooked and then stored at + 4°C for 4 days. The control and the cooked fillet samples were analyzed for their chemical characteristics. Twelve fatty acids were identified with 39.11, 15.37 and 45.52 g/ 100 g of saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) respectively. The n-3/n-6 ratios of raw, deep fried, boiled and steamed samples were 1.12, 0.10, 1.45 and 0.72, respectively. The patterns of changes in fatty acid groups was different in fried, boiled and steamed samples after 1 and 4 days of chill storage. The EPA+DHA/C:16 ratio was higher in boiled and boiled- chill stored samples than steamed and fried samples. EPA+DHA/C:16 ratio for cooked, stored for 1 day and then 4 days were as 0.051, 0.003 and 0.017 for fried, 0.492, 0.583 and 0.489 for boiled and 0.247, 0.037 and 0.149 for steamed samples, respectively. These results showed that the boiled process is better than other cooking processes on the FA pattern of grass cap.
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