Organoleptic, chemical composition, and histology of fresh vs. fried Indonesian anchovies (Stolephorus sp.)

Abstract

Fried anchovy (Stolephorussp.) is a popular food in Indonesia due to its good taste and ampleavailability and affordability. Yet, the actual nutritional aspects of this local dish remain uninvestigated.This study aimed to determine the best temperature and time for frying anchovies and to compare thehistology and fatty acid and cholesterol profiles of fresh and fried anchovy meat. Anchovies werefried at 160°C or 180°C for 5, 10, 15, and 20 minutes, and the best frying conditions, namely at180°C for 15 minutes, were established from the highest organoleptic test scores from a tasting panelassessment. Histologically, fried anchovy meat became shrunk, compact, and brittle, as explainedby identified myomere changes. The fatty acid profile of fresh vs. fried anchovies revealed a markedreversal in omega-6: omega-3 ratios, and fried anchovies contained more cholesterol than fresh ones(0.825 mg/100 gvs. 0.270 mg/100 g, respectively). These changes were triggered by the use of oiland the temperature-driven chemical changes inherent to the frying process. Having investigated theorganoleptic and nutritional aspects of frying anchovy meat, we propose the results of this investigationas a guide for dietary decisions and as a reference for further investigation on the subject.

Keywords

• anchovy (stolephorussp.); chemical analysis; fried fish; histology; nutrition; foodprocessing.