Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets

Abstract

Changes in total fatty acids in fillets of yellowstripe scad, Japanese threadfin bream, and salmon when applying different cooking methods were evaluated. All fish fillets (100 g fresh weight) were subjected to deep drying, grilling, baking in foil, and steaming. The results showed that deep frying of Japanese threadfin bream fillet significantly increased the total saturated fatty acid (955 mg/100 g) compared with the other cooking methods (499-612 mg/100 g). Baking in foil showed a significantly lower retention of total monounsaturated fatty acid in all fish fillets compared to the raw sample, especially yellowstripe scad with a total monounsaturated fatty acid content of 175 mg/100 g. Retention of DHA + EPA (mg/100 g) in yellowstripe scad fillet was found to be the highest by applying steaming method (112) compared to the raw fillet (119), followed by baking in foil (108), grilling (99), and deep frying (93). Steaming and baking in foil methods were able to retain the DHA and EPA content in the cooked fillets of all types of the studied fish compared to raw fillet. Deep frying and grilling methods showed a significant reduction of DHA and EPA contents in all fish fillets compared with steaming and baking in foil. The effect of different cooking methods was found to be significantly associated with the true retention values of DHA and EPA. In conclusion, steaming and baking in foil would be the best cooking methods for retention of DHA and EPA in yellowstripe scad fillet.

Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

“…Several studies compared the SFAs content of foods from different cooking methods. Choo et al [ 75 ] found that deep-frying significantly increased the SFAs in a Japanese threadfin beam fillet (a type of fish) in comparison to grilling, baking, and steaming methods. Asmaa and Tajul [ 76 ] found that the SFAs content in chicken sausage significantly increased after deep-frying, whereas steaming in an oven did not affect the SFAs content in chicken sausage.…”

Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products

“…Husein et al [8] have reported that a sous-vide salmon fillet had higher moisture than a boiled one. Other authors confirmed a higher cooking loss of salmon baked in foil than steamed [6,7]. Moisture loss results from heat-induced protein denaturation and aggregation, according to Ovissipour, Rasco, Tang & Sablani [31].…”

“…Cooking processes, including cooking temperature, amount of time cooked, and the use of water affect not only nutritional value, but also the sensory and microbiological quality of the fish. A review of literature data revealed the effect of thermal processing on proximate composition and the fatty acids profile of salmon [4][5][6][7]. However, little research has focused on the sous-vide method of cooking fish [8,9].…”

Method Development and Validation for Omega-3 Fatty Acids (DHA and EPA) in Fish Using Gas Chromatography with Flame Ionization Detection (GC-FID)

“…The first group was the uncooked fish that served as the control, whereas the other two groups were cooked using two different temperatures in the following wet cooking methods: baking in foil (160 • C) and steaming (100 • C). Our previous study by Choo et al (2018) found that yellowstripe scad fillets cooked in a steaming method retain more DHA and EPA than baking in foil, grilling and deep-frying cooking methods [36]. The raw and cooked samples were sealed in polythene bags and kept under cold conditions (−80 • C) until further analysis.…”