COOKING EFFECTS ON FATTY ACID COMPOSITION OF CULTURED SEA BASS (DICENTRARCHUS LABRAX) FILLETS (English)

in Journal of Muscle Foods ; 18 , 1 ; 88-94
Journal of Muscle Foods

In this research, the effects of different cooking processes (grilling, baking, frying and microwave cooking) on fatty acid composition of cultured sea bass (Dicentrarchus labrax) fillets were investigated. Fatty acid composition of sea bass fillets was not significantly changed by grilling, baking and microwave cooking. Fried in sunflower oil, the sea bass fillets absorbed C18:1n‐9 and C18:2n‐6 and lost saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs). The lowest n‐3/n‐6 ratio was found by frying method.

This study investigates which cooking method is best to maintain PUFA composition and includes useful information for nutritional programs and instructional presentations to benefit people of all ages and classes, and with a variety of health conditions. These features make it important for the food industry, academic studies on food composition or nutrition, clinical, community, foodservice and research dieticians, who help promote good health through proper eating. It is also useful for similar academic studies and to prepare tables of compositions of food for clinical use.

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Table of contents – Volume 18, Issue 1

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Tables of content are generated automatically and are based on records of articles contained that are available in the TIB-Portal index. Due to missing records of articles, the volume display may be incomplete, even though the whole journal is available at TIB.

1
COMBINING ANTIMICROBIALS AND HYDRODYNAMIC PRESSURE PROCESSING FOR CONTROL OF LISTERIA MONOCYTOGENES IN FRANKFURTERS*
PATEL, J.R. / SANGLAY, G.C. / SHARMA, M. / SOLOMON, M.B. | 2007
19
EFFECT OF ENROBING ON THE QUALITY AND SHELF LIFE OF BUFFALO MEAT CUTLETS UNDER FROZEN STORAGE
AHAMED, M. EYAS / ANJANEYULU, A.S.R. / SATHU, T. / THOMAS, R. / KONDAIAH, N. | 2007
35
EFFECTS OF HYDRODYNAMIC PRESSURE PROCESSING AND BLADE TENDERIZATION ON INTRAMUSCULAR COLLAGEN AND TENDERNESS‐RELATED PROTEIN CHARACTERISTICS OF TOP ROUNDS FROM BRAHMAN CATTLE*
BOWKER, B.C. / LIU, M.N. / SOLOMON, M.B. / EASTRIDGE, J.S. / FAHRENHOLZ, T.M. / VINYARD, B. | 2007
56
EFFECT OF CARBON MONOXIDE AND HIGH OXYGEN MODIFIED ATMOSPHERE PACKAGING (MAP) ON QUALITY CHARACTERISTICS OF BEEF STRIP STEAKS
STETZER, A.J. / WICKLUND, R.A. / PAULSON, D.D. / TUCKER, E.M. / MACFARLANE, B.J. / BREWER, M.S. | 2007
67
A MODIFIED MEAT JUICE CONTAINER (EZ‐DRIPLOSS) PROCEDURE FOR A MORE RELIABLE ASSESSMENT OF DRIP LOSS AND RELATED QUALITY CHANGES IN PORK MEAT
CORREA, J.A. / MÉTHOT, S. / FAUCITANO, L. | 2007
78
PORK COLOR MEASUREMENT AS AFFECTED BY BLOOM TIME AND MEASUREMENT LOCATION
ŠKRLEP, MARTIN / ČANDEK‐POTOKAR, MARJETA | 2007
88
COOKING EFFECTS ON FATTY ACID COMPOSITION OF CULTURED SEA BASS (DICENTRARCHUS LABRAX) FILLETS
YANAR, YASEMEN / KÜÇÜKGÜLMEZ, AYGÜL / ERSOY, BEYZA / ÇELIK, MEHMET | 2007
95
RELATIONSHIP BETWEEN SERUM ENDOCRINE FACTORS, HISTOCHEMICAL CHARACTERISTICS OF LONGISSIMUS DORSI MUSCLE AND MEAT QUALITY IN PIGS
RYU, Y.‐C. / CHOI, Y.‐M. / KO, Y. / KIM, B.‐C. | 2007
109
EFFECTS OF LOW VOLTAGE ELECTRICAL STIMULATION AND CHILLING METHODS ON QUALITY TRAITS OF PORK M. LONGISSIMUS LUMBORUM
ZHANG, WEN HONG / PENG, ZENG QI / ZHOU, GUANG HONG / XU, XING LIAN / WU, JU QING | 2007
120
EFFECT OF PSYCHROPHILIC BACTERIA TO ESTIMATE FISH QUALITY
MOL, SUHENDAN / ERKAN, NURAY / ÜÇOK, DIDEM / TOSUN, Ş. YASEMIN | 2007

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