Evaluation of nutritional, physical andsensory properties of flathead grey mullet’s(Mugil cephalus) flesh after cooking
Makaleler > Tam Makale · 2019
Yazarlar: Ömer Alper ERDEM, Mehmet Tolga DİNÇER
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2019, cilt 70, ss 149-155
Özet
<p>In this study, effects of various cooking techniques (oven-baking, grilling, pan-frying)</p><p>on proximate composition, fatty acids content, colour values, texture and sensory properties</p><p>of flathead grey mullet (Mugil cephalus) were investigated. Flathead grey mullet</p><p>fillets were cooked according to common consumer preferences; oven baked, pan-fried</p><p>in sunflower oil and grilled. Fatty acid composition has been analysed after each technique</p><p>in order to determine the most appropriate cooking method that protected levels</p><p>of long chain polyunsaturated omega-3 fatty acids. In each of the three cooking techniques,</p><p>loss of omega-3 fatty acids was observed, particularly in EPA (Eicosapentaenoic</p><p>Acid) content. Because of the frying media, exhibiting high Linoleic Acid content, an</p><p>increase in the total PUFA (polyunsaturated fatty acids) content was observed in panfried</p><p>samples. An important effect of heat on grilled samples was that no EPA could be</p><p>preserved. On the other hand, oven baking turned out to represent the optimal cooking</p><p>technique regarding textural, nutritional and sensorial properties.</p>