Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus)

Abstract

Slices of Scomberomorous guttatus cooked by four different methods (microwave cooking, grilling, steaming and shallow fat frying) were kept chilled at 5 C for 2 days, reheated by microwave and then evaluated for the changes in the lipid characteristics. The total lipid content for raw sample was 6.0 g/100 g which consist of 49.4 g/100 g saturated (SFA), 6.9 g/100 g monounsaturated (MUFA) and 43.8 g/100 g polyunsaturated fatty acids (PUFA). Upon cooking, the total lipids changed to about 7 (microwave), 11 (grilling), 5 (steaming) and 10 g/100 g (shallow fat frying). These changes are significant, with the exception of steam cooking. Cooking did not significantly affect the percentage of NPL, PL, SFA, MUFA and PUFA in the samples. Frying resulted in the change of the SFA/PUFA ratio more than other cooking methods. A significant (P < 0.05) decrease in the content of EPA was only found in the fried samples. A significant (P < 0.05) decrease in the content of DHA in all cooked samples were also obtained. The n-6/n-3 ratio did not change significantly in all cooked and reheated samples, except for shallow fat fried. Reheating did not significantly affect the NPL and PL contents of the fillets, except for microwave cooked samples. Cooking increases the FFA, PV and TBA of samples; reheating enhances the increase.

Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet

“…It has a low content of SFA and PUFA, but considerable amounts of MUFA. Previous studies have found that frying increases the fat content of fish (Agren 1993;Ansorena 2012;Izquierdo et al 2001;Gokoglu 2004;Bakar 2008;Mnari-Bhouri 2010;Kocatepe 2011;Puwastein et al 1999). In our study, the frying technique decreased the fatty acid content of crevalle jack, but not the total lipid content.…”

“…However, recent studies have stated that n-3 PUFA content may vary significantly comparing different fish species according to the preparation method used (Mozaffarian 2003;Al-Saghir 2004;Izquierdo et al 2001;Gokoglu 2004;Bakar et al 2008;Kaya 2008), and therefore it is not enough to promote fish consumption in a general way, but rather to enrich the current recommendations with practical information that allows consumers to make an informed decision about the best way to eat fish.…”

“…Many authors have previously examined the effect that different cooking methods have on nutritional composition of fish; nonetheless they have mainly studied fatty components (total lipids, fatty acids and cholesterol) and only in a few species, being the most common: salmon, trout, tuna, cod and mackerel, among others (Agren 1993;Al-Saghir 2004;Ansorena 2012;Izquierdo et al 2001;Gokoglu 2004;Bakar 2008;Mnari-Bhouri 2010;Echarte et al 2001;Candela 1998;Elmadfa 2006;Moradi 2009). There are only a few studies that have analyzed other nutrients as well (Izquierdo et al 2001;Gokoglu 2004;Kaya 2008;Elmadfa 2006;Kocatepe et al 2011).…”

Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

“…This is higher than the recommended ratio range (2:1-4:1) for human health suggested by Pepping 27 . In Indo-Pacific king mackerel (Scomberomorous guttatus), frying resulted in an increased proportion of C18:2 and omega-6-to-omega-3 ratio (from 0.54 in raw flesh to 1.2 in fried samples) and instead EPA and DHA contents decreased 9 . When sardine (Sardina pilchardus) fillets were fried, omega-6-to-omega-3 ratio increased significantly, with consequent decrease in the proportions of EPA and DHA 22 .…”

“…The effects of different cooking oils on the nutritional quality of fish based on their fatty acid profiles have been studied 7,8 . Moreover, chill storage of fried foods is also a common practice 9 and may influence their nutritional quality.…”