Majallah-i ̒Ilmī-i Shīlāt-i Īrān (Jan 2017)
Changes of lipid oxidation indices and fatty acids composition of salted fillet of grass-carp Ctenopharyngodon idella affected by methods of cooking
Abstract
Lipid content and poly-unsaturated fatty acids changes of salted Grass-Carp fillet were evaluated as affected by methods of cooking. For this purpose, raw, dry-salted (by 24% salt) and cooked fillets (fried, boiled, microwaved and grilled) were evaluated, qualitatively. The results showed that salting and frying both increased the lipid content (p0.05). On the other hand, frying, among of cooking methods, decreased SFA, (29.79 to 22.93%), highly and instead UFA (55.57 to 71.16%), considerably that indicate diffusion of oil into the fish tissues. Frying also increased ω-6 (16.18 to 36.13%) amount (p<0.05) but has no effect on ω-3. All of the cooking methods decreased PI because of the thermal process (p<0.05). Boiling method just down to reduce of salted fillets ω-3 (2.15 to 1.44%). Also, cooking by microwave can decrease PUFA and PI, but has no effect on the other importance salted Grass-Carp fillet and finally the grilling had none effect on UFA, PUFA, ω-3 and even ω-3 fatty acids, and only decreased total EPA+DHA (from 1.06 to 0.49%) (p<0.05). However, none of the usual fish cooking methods didn't lead to lipid qualitative spoilage.
