Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle

Koubaa, Aida; Mihoubi, Nourhène Boudhrioua; Abdelmouleh, Makki; Bouaïn, Abderrahmen

doi:10.1007/s10068-012-0163-5

Cited by 35 publications

(40 citation statements)

References 20 publications

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“…All mineral contents of zebra blenny fillets decreased after the steam and microwave-cooking method. This result is in accordance with the report of Koubaa et al for all mineral contents except for the Fe content [13]. In fact, the authors reported that the Fe content of red mullet fillets increased significantly after all cooking methods except for frying.…”

Section: Mineral Contentssupporting

confidence: 92%

“…A decrease of about 14.12% was, however, observed for the ash content of the microwave-cooked samples. These changes were similar to those found by Koubaa et al who reported on a decrease of 27.63% of ash content in steam treated red mullet (Mullus barbatus) fillets [13].…”

Section: Proximate Composition Of Zebra Blenny Filletssupporting

confidence: 91%

“…The moisture content of the steam and microwave cooked fillets decreased by about 4.7% and 11.79%, respectively. Similar results were previously reported by Koubaa et al for red mullet (Mullus barbatus) fillets where microwave-cooking were noted to induce a high level of dehydration than steam cooking [13].…”

Section: Proximate Composition Of Zebra Blenny Filletssupporting

confidence: 91%

“…It represented 14.97% of the total Fatty Acids (FA). This value was lower than those reported for silver catfish (24.6%), red mullet (35.6%), gold band goatfish (26.61%), striped red mullet (25.21%), annular sea bream (28.79%), and salmon fillets (16.76%) [12,13,28,29]. The relative content of C16:0 was higher in the cooked than in the raw zebra blenny fillets.…”

Section: Fatty Acids Compositionmentioning

confidence: 57%

“…Although several studies have been performed to investigate the effects of cooking methods on the nutritive values of various marine species, including golden grey mullet (Liza aurata), African catfish, silver carp (Hypophthalmichthys molitrix), silver catfish (Rhamdia quelen), and red mullet (Mullus barbatus), little data is currently available on the effects of such cooking methods on zebra blenny fillets [9][10][11][12][13]. Accordingly, the present study was undertaken to determine the effects of two cooking methods (steam and microwave-cooking) on the physicochemical properties, energetic value, fatty acid profile, color, textural profile, and microbiological characteristics of zebra blenny fillets.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Cooking Methods on Physicochemical and Microbiological Characteristics of Zebra Blenny (Salaria basilisca) Fillets

Ktari¹,

Trabelsi²

2015

Adv Tech Biol Med

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This study was undertaken to determine the effects of two appropriate household cooking methods, steam and microwave-cooking, on proximate chemical composition, energetic values, fatty acids profiles, texture profile analysis and bacteriological characteristics of zebra blenny (Salaria basilisca) fillets from Tunisian coasts. The nutritional values of the fish fillets were improved after the two cooking methods. Fatty acid profiles of zebra blenny fillets showed that Polyunsaturated Fatty Acids (PUFA) contents are higher than those of Saturated Fatty Acids (SFA). They showed also differences between cooking methods. All textural attributes of zebra blenny fillets were influenced by cooking process. Microbiological changes [Total viable counts (TVC), Lactic Acid Bacteria (LAB), Enterobacteriaceae, Listeria monocytogenes as well as fungi] were monitored as a function of treatment and storage time. On day 5 of storage under refrigeration the number of micro-organisms is always minimal for samples heat treated comparing with those raw.

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Section: Mineral Contentssupporting

confidence: 92%

Section: Proximate Composition Of Zebra Blenny Filletssupporting

confidence: 91%

Section: Proximate Composition Of Zebra Blenny Filletssupporting

confidence: 91%

Section: Fatty Acids Compositionmentioning

confidence: 57%

Section: Introductionmentioning

confidence: 99%

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Effects of Cooking Methods on Physicochemical and Microbiological Characteristics of Zebra Blenny (Salaria basilisca) Fillets

Ktari¹,

Trabelsi²

2015

Adv Tech Biol Med

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Comparision of Green and Conventional Extraction Methods on Lipid Yield and Fatty Acid Profiles of Fish Species

Özoğul

Uçar

Takadaş

et al. 2018

Euro J Lipid Sci & Tech

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The efficiency of the green extraction methods ultrasound‐assisted extraction (UAE) and microwave‐assisted extraction (MAE), and conventional methods (Soxhlet and Bligh and Dyer), on lipid content and fatty acid profiles of six fish species (Mullus barbatus, red mullet; Upeneus moluccensis, goldband goatfish; Mullus surmuletus, surmullet; Anguilla anguilla, European eel; Pagellus erythrinus, common pandora, and Saurida undosquamis, brushtooth lizardfish) are evaluated. The results of lipid content of fish species show that the Bligh and Dyer method and UAE in general are more efficient than other methods. There are statistical differences in the fatty acid composition of fish oil by four extraction methods (p < 0.05). Saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acid (PUFA) contents of fish species range from 29.51 mg 100 g−1 fish (Soxhlet)–1400 mg 100 g−1 (UAE), 15.52 mg 100 g−1 (UAE)–2237.18 mg 100 g−1 (Bligh and Dyer), and 14.36% (Soxhlet)–646 mg 100 g−1 (Bligh and Dyer), respectively. Generally, Bligh and Dyer give the higher values in surmullet, red mullett, and common pandora in terms of SFA, MUFA, PUFA, and the dominant fatty acids (C16:0, C18:0, C16:1, C18:1n9, C18:1n7, C22:1n9, EPA, DHA), whereas MAE and UAE methods give better results in goldband goldfish and European eel, respectively. Thus, extraction methods affect the lipid yield and fatty acid profiles of extracted oil of different fish species. Practical Application: Total lipid content of seafood is an important parameter used in biochemical, physiological, and nutritional studies. Thus, reliable methods for the quantitative extraction of lipids from this type of food are of critical importance. The effects of green and conventional extraction methods on lipid yield and fatty acid profiles of fish species are compared in order to determine the most effective method for extracting lipid with high yield and high content of PUFA, especially EPA and DHA. The effects of green and conventional extraction methods on lipid yield and fatty acid profiles of fish species are evaluated. The extraction methods affect the lipid yield and fatty acid profiles of extracted oil of fish species. The Bligh and Dyer method and UAE in general are more efficient than other methods. In terms of SFA, MUFA, PUFA, EPA, and DHA; Bligh and Dyer gave the higher values in surmullet, redmullet, and common pandora whereas MAE and UAE methods gave better results in goldband goldfish and European eel, respectively.

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Nutritional characterization of freshwater mud eel (Monopterus cuchia) muscle cooked by different thermal processes

Islam¹,

Mohibbullah²,

Suraiya

et al. 2020

Food Science & Nutrition

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Freshwater mud eel (FWME) (Monopterus cuchia), belonging to the family synbranchidae of the order synbranchiformes, is commonly available in freshwater bodies such as ponds, rivers, haors, baors, canals, beels, and flood plains of Southeast Asian countries including Bangladesh, India, and Pakistan (Jingran & Talwar, 1991). Among different FWME species available in Bangladesh, Monopterus cuchia is very common; it is one of the most important fish species of Bangladesh with high export demand (Islam, 2017). Bangladesh exports live FWME to more than 15 countries with high demand in China

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Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle

Cited by 35 publications

References 20 publications

Effects of Cooking Methods on Physicochemical and Microbiological Characteristics of Zebra Blenny (Salaria basilisca) Fillets

Effects of Cooking Methods on Physicochemical and Microbiological Characteristics of Zebra Blenny (Salaria basilisca) Fillets

Comparision of Green and Conventional Extraction Methods on Lipid Yield and Fatty Acid Profiles of Fish Species

Nutritional characterization of freshwater mud eel (Monopterus cuchia) muscle cooked by different thermal processes

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