Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander

Michail I. GLADYSHEV; Nadezhda N. SUSHCHIK; Galina A. GUBANENKO; Olesia N. MAKHUTOVA; Galina S. KALACHOVA; Ekaterina A. RECHKINA; Kseniya K. MALYSHEVSKAYA

Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander

2014

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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