‫ﻃﺒﺦ‬ ‫ﺷﯿﻮه‬ ‫ﭼﻬﺎر‬ ‫ﺗﺎﺛﯿﺮ‬ ) ‫ﮐﺮدن‬ ‫ﺳﺮخ‬ ‫و‬ ‫ﺑﺨﺎرﭘﺰ‬ ،‫ﮐﺮدن‬ ‫ﮐﺒﺎب‬ ،‫ﻣﺎﯾﮑﺮوﯾﻮ‬ ( ‫روي‬ ‫ﺷﯿﺮ‬ ‫ﻣﺎﻫﯽ‬ ‫در‬ ‫ﭼﺮب‬ ‫اﺳﯿﺪﻫﺎي‬ ‫ﺗﺮﮐﯿﺐ‬ ‫و‬ ‫ﭼﺮﺑﯽ‬ ‫اﮐﺴﯿﺪاﺳﯿﻮن‬ ‫آﺑﺎدي‬ ‫رﺣﯿﻢ‬ ‫ﭘﻮر‬ ‫زﮐﯽ‬ ‫اﺳﺤﻖ‬ Effects of four cooking methods (microwave, grilling, steaming and Shallow fat frying) on lipid oxidation and fatty acid composition of Scomberomorous commerson

Zakipour Rahimabadi
2011 unpublished
61 The effect of microwave, grilling, steaming and shallow fat frying was evaluated on lipid content and oxidation and also fatty acid composition in S. commerson. Total lipid content was 2.31, 4.02, 2.62, 3.60 and 4.77 % for raw and microwave cooked, grilled, steamed and shallow fat fried samples, respectively. The FFA, PV and TBA content was 4.32 %, 3.00 meq/kg and 0.60 mg/kg in raw samples. There was no significant difference in FFA content between raw sample and grilled, steamed and fried
more » ... steamed and fried samples and also in PV content between raw and cooked samples. The TBA content increased to 1.58, 1.09, 1.80 and 1.40 mg/kg in microwave cooked, grilled, steamed and shallow fat fried samples, respectively. 23 different fatty acids were found of SFA, MUFA and PUFA groups. The n-6/n-3 ratio was 0.80, 0.80, 0.70 and 0.76 for raw and microwave cooked, grilled, steamed samples, respectively and significantly increased to 2.59 in fried samples. Cooking by different methods affects on total lipid content, fatty acid profile and the lipid stability of fish samples. The changes on chemical characteristics of fish lipid by different cooking methods were in acceptable range and were not detrimental on fish quality.
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