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:: Volume 26, Issue 4 (11-2017) ::
isfj 2017, 26(4): 57-72 Back to browse issues page
Changes of Lipid Oxidation Indices and Fatty Acids Composition of Salted Fillet of Grass-Carp Ctenopharyngodon idella Affected by Methods of Cooking
M. Hedayatifard , S. M. Miri
Islamic Azad University
Abstract:   (1932 Views)
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 (P<0.05). All of cooking methods increased oxidative indices, but frying increased PV (by 4.66 meqO2/kg) and had a lower decreasing on TBA (by 0.525 mgMDA/Kg) and cooking by microwave had higher increasing on FFA (by 1.99 %). In addition, during salting process UFA, PUFA and ω-6 fatty acids were increased but total high chains of EPA+DHA and Polyen Index (PI) were decreased (P<0.05) that showed the salting effect on them, while had no effect on ω-3 (P>0.05). 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.
 
 
Keywords: Cooking, Fatty acids, Grass-Carp, Salted fish
Full-Text [PDF 769 kb]   (1091 Downloads)    
Type of Study: Research | Subject: بيوتكنولوژي و فرآوري هاي شيلاتي
Received: 2017/04/11 | Accepted: 2017/11/11 | Published: 2017/11/11
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Hedayatifard M, Miri S M. Changes of Lipid Oxidation Indices and Fatty Acids Composition of Salted Fillet of Grass-Carp Ctenopharyngodon idella Affected by Methods of Cooking . isfj. 2017; 26 (4) :57-72
URL: http://isfj.ir/article-1-1780-en.html


Volume 26, Issue 4 (11-2017) Back to browse issues page

با کسب مجوز از دفتر کمیسیون بررسی نشریات علمی وزارت علوم، تحقیات و فنآوری مجله علمی شیلات بصورت آنلاین می باشد و تعداد محدودی هم به چاپ می رساند. شماره شاپای جدید آن ISSN:2322-5998 است

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