Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)
Articles > Article · 2008
Authors: A. U. Tuerkkan, Şükran ÇAKLI, Berna KILINÇ
FOOD AND BIOPRODUCTS PROCESSING, Journal Indexed in SCI Expanded, International, 2008, vol 86, pp 163-166
DOI: 10.1016/j.fbp.2007.10.004
Summary
The effects of different cooking methods (frying, baking and microwave cooking) on proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758) were determined. Mean moisture, protein, ash and fat contents of raw fish were 71.62 +/- 0.23, 18.47 +/- 0.43, 0.92 +/- 0.40 and 4.18 +/- 0.26%, respectively. The changes in protein contents were found to be significant for all cooking methods. Fat content of fried samples was also found to be significant when compared with other cooking methods. The 14:0, 16:0, 16:1, 18:0, 18:1 n9c, 18:2 n6c, 20.0, 20:1 n9 cis 11, 20:5 n3 cis, 24:1 n9 and 22.6 n3 cis fatty acid contents of fish cooked by almost all methods significantly decreased. The 18:2 n6c fatty acid contents in fried samples increased, the 22:6 n3 cis fatty acid content increased in microwave cooking samples. Losses of Sigma n - 3 content in microwave cooking fish were higher than those of fish cooked by other methods. On comparing the raw and cooked fish, the results indicated that cooking had considerable affect on the proximate composition and fatty acid compositions. Baking and microwave cooking were found to be the best cooking methods for healthy eating. (C) 2008 Published by Elsevier B.V. on behalf of The Institution of Chemical Engineers.