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🔗 Source: journal.pan.olsztyn.pl
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📄 Pages: 11 pages
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Summary

This study investigated the effect of five cooking methods (grilling, oven-cooking, frying, microwaving, and boiling) on lipid content and fatty acid composition in red mullet (Mullus barbatus). The results showed that all cooking methods caused significant changes in the fatty acid profile, with frying resulting in a ten-fold increase in lipid content. The content of saturated fatty acids (SFAs) varied significantly between raw and cooked fish, while monounsaturated fatty acid (MUFA) content increased after oven cooking and frying. The eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were the dominant fatty acids among n3 acids in all samples. Based on lipid nutritional quality indices (LNQI), barbecue-grilling and boiling were found to be the best cooking methods for healthy eating, due to their lowest effect on essential FAs.

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This study investigated the effect of five cooking methods (grilling, oven-cooking, frying, microwaving, and boiling) on lipid content and fatty acid...

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  • File Format: PDF
  • File Size: 503 KB
  • Pages: 11
  • Language: EN
  • Total Downloads: 122
  • Last Updated: 2 hours ago

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