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In this study, the effects of frying, oven-baking, barbecuing, and smoking on the proximate composition and lipid quality of trout (Onchorhynchus mykiss) were studied. The proximate compositions were affected significantly by all cooking methods. An increase in the lipid content and a decrease in the moisture content were observed in all the cooking methods. A decrease in the protein content was found in barbecued and smoked samples, but not in fried or oven-baked, on dry-weight basis. Regarding the lipid quality, the free fatty acids (FFA, grams of oleic acid per 100-g lipid), peroxide values (POV, meq active oxygen per kg lipid), and thiobarbituric acid values (TBA, mg malonaldehydeper kg fish muscle) were analysed. The FFA contents in fresh, fried, oven-baked, barbecued and smoked trout on wet-weight basis were found to be 8.76, 0.76, 5.05, 0.81, and 9.44-g oleic acid per 100-g lipid, respectively. POV in fried, oven-baked, and barbecued samples increased significantly, while POV in smoked samples decreased significantly. An increase was observed in the TBA value in trout cooked with all methods. The results of this experiment showed that heating accelerates lipid oxidation.

Seasonal variations in the fatty acid compositions of red mullet (Mullus barbatus) captured from Iskenderun bay, northeastern Mediterranean, were investigated. In all sampling seasons, the major fatty acids of red mullet were palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), palmitoleic acid (16:1), eicosapentaenoic acid (EPA, 20:5ω3) and docosahexaenoic acid (DHA, 22:6ω3). The fatty acid contents of red mullet were influenced by seasonality. The levels of polyunsaturated fatty acid were 17.32% in autumn, 17.69% in winter and 20.13% in spring. The levels of DHA in the total fatty acids in autumn, winter and spring were 4.36, 8.25 and 10.89%, while those of EPA were 7.93, 4.59 and 4.56, respectively. The present study suggest that red mullet is a good source of ω3 series fatty acids, and the weekly consumption of 300 g of red mullet in autumn, winter or summer could meet EPA + DHA requirements of people. PRACTICAL APPLICATIONS Red mullet is one of the most commercially important fish species in many Mediterranean countries. Little information is available on the fatty acid composition of red mullet. Therefore, seasonal proximate analysis and the fatty acid composition of red mullet were determined and discussed in this paper. There is much interest in the beneficial effects on human health that is related to consumption of marine lipids. Determination of the effects of different fishing seasons on the fatty acid composition of red mullet will provide valuable information concerning the nutrient value of this seafood for both consumers and the researchers working on nutrient tables. In addition, this basic information will be obtained for the fish processing industry.

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The oxidation of myofibrillar and sarcoplasmic proteins of thin-lipped mullet (Liza ramada) in different ages during refrigerated storage (4C), and in vitro oxidation of muscle after 2 and 24 h incubation with Fe PRACTICAL APPLICATIONSThe degradation of muscle proteins caused by proteolysis is one of the most important quality attributes of fish muscle throughout cold storage. However, knowledge about the effect of oxidative process on proteins and their effect on postmortem quality of fish is less known. In this study, we found a probable link between protein oxidation and degradation of thin-lipped mullet myofibrillar proteins, and their proteolysis may be stimulated by oxygen radicals during postmortem storage. These determinations are important to prevent protein degradation and improve the shelf life of thin-lipped mullet during postmortem storage.