Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring

Abstract

The aim of this study was to examine the changes which occur under the influence of different heating methods in the compositions of fatty acids and selected fat quality indicators in fillets of herring. The results that are compared herein were obtained via conventional culinary techniques and using microwave radiation. Culinary processes like boiling, grilling and frying, whether done conventionally or with a microwave oven, did not lead to a reduction in the n-3 polyunsaturated fatty acids (PUFAs) fraction of the total fatty acids, indicating that these fatty acids have a high durability and a low susceptibility to thermal oxidative processes. The culinary processes used in this study also had an insignificant influence on the fat quality indicators--the peroxide and anisidine value. The fat quality indicators in herring, both after conventional and microwave heating, differ little, and indicate a low content of primary and secondary products of oxidation.

Herring (Clupea harengus) supplemented diet influences risk factors for CVD in overweight subjects

“…The chromatographic analysis showed that EPA and DHA made up about 15.9% of the total fatty acids both before and after baking the herring fillets. These results are in accordance with other studies in herring lipid composition (Regulska-Ilow and Ilow, 2002). The average intake of EPA þ DHA/day from the herring diet (150 g baked-herring fillets 5 days a week) was about 3.2 g.…”

Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)

“…This is of particular importance in fish as fish lipids have high proportions of long chain polyunsaturated fatty acids. Thermal treatment including cooking has been shown to increase the susceptibility of the omega-3 PUFA towards oxidation (Regulska-Ilow & Ilow, 2002). Lipid oxidation can also compromise the final food flavour and nutritional quality (Fillion & Henry, 1998).…”

Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

“…Cooking, thermal treatment and higher storage temperatures are known to increase the susceptibility of npolyunsaturated fatty acids (PUFA) toward lipid oxidation in general (Regulska-Ilow and Ilow 2002;Atayeter and Ercoşkun 2011), and the losses of unsaturated fatty acids have often been related to lipid oxidation (Bhuiyan et al 1993;Atayeter and Ercoşkun 2011). Since these fatty acids occur in high amounts only in seafood, it is necessary to study the effect of processing on their stability.…”