| Home  | About ScienceAsia  | Publication charge  | Advertise with us  | Subscription for printed version  | Contact us  
Editorial Board
Journal Policy
Instructions for Authors
Online submission
Author Login
Reviewer Login
Volume 46 Number 2
Volume 46 Number 1
Volume 46S Number 1
Volume 45 Number 6
Volume 45 Number 5
Volume 45 Number 4
Earlier issues
Volume 44 Number 1 Volume 44 Number 2 Volume 44 Number 3

previous article next article

Research articles

ScienceAsia 44 (2018): 92-101 |doi: 10.2306/scienceasia1513-1874.2018.44.092

Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets

Poh Yee Chooa, Azrina Azlana,b,c,*, Hock Eng Khooa,c

ABSTRACT:     Changes in total fatty acids in fillets of yellowstripe scad, Japanese threadfin bream, and salmon when applying different cooking methods were evaluated. All fish fillets (100 g fresh weight) were subjected to deep drying, grilling, baking in foil, and steaming. The results showed that deep frying of Japanese threadfin bream fillet significantly increased the total saturated fatty acid (955 mg/100 g) compared with the other cooking methods (499–612 mg/100 g). Baking in foil showed a significantly lower retention of total monounsaturated fatty acid in all fish fillets compared to the raw sample, especially yellowstripe scad with a total monounsaturated fatty acid content of 175 mg/100 g. Retention of DHA+EPA (mg/100 g) in yellowstripe scad fillet was found to be the highest by applying steaming method (112) compared to the raw fillet (119), followed by baking in foil (108), grilling (99), and deep frying (93). Steaming and baking in foil methods were able to retain the DHA and EPA content in the cooked fillets of all types of the studied fish compared to raw fillet. Deep frying and grilling methods showed a significant reduction of DHA and EPA contents in all fish fillets compared with steaming and baking in foil. The effect of different cooking methods was found to be significantly associated with the true retention values of DHA and EPA. In conclusion, steaming and baking in foil would be the best cooking methods for retention of DHA and EPA in yellowstripe scad fillet.

Download PDF

82 Downloads 1267 Views

a Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
b Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
c Research Centre of Excellence for Nutrition and Non-Communicable Disease, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

* Corresponding author, E-mail: azrinaaz@upm.edu.my

Received 5 Jun 2017, Accepted 23 Jan 2018