Değişik Pişirme Yöntemlerinin Akya (Lichia amia) Filetolarının Yağ Asidi Kompozisyonu Üzerine Etkileri

Nasuh Akgül; Mehmet Başhan

doi:10.18016/ksutarimdoga.vi.1209082

EN TR

The Effects of Different Cooking Methods on Fatty Acid Composition of Leer (Lichia amia) Fillets

Abstract

In this study, the effects of cooking methods such as frying in vegetable oils, cooking in the oven and microwave cooking, grilling and steaming on the fatty acid composition of leer fish (Lichia amia) were investigated. It was determined that the frying process changed the fatty acid composition of the fish. It was determined that 18:2n-6 and ∑n-6 PUFA were significantly increased in fillets fried in sunflower oil and corn oil, and 18:1n-9 and ∑MUFA in samples fried in olive oil and hazelnut oil (p<0.01). A slight increase in ∑SFA and a decrease in ∑PUFA and ∑n-3 PUFA were observed in leer cooked by grilling, microwave and steaming. n-3/n-6 ratio was significantly decreased in all vegetable oils tested compared to the control.(p<0.01); this ratio was found to be close to in methods cooked other than frying (p>0.05). The atherogenic index (AI) and thrombogenic index (TI) values obtained from all cooking methods were below 1.0, which is the value recommended by nutritionists.

Keywords

Değişik Pişirme Yöntemlerinin Akya (Lichia amia) Filetolarının Yağ Asidi Kompozisyonu Üzerine Etkileri

Öz

Bu çalışmada, akya balığının (Lichia amia) yağ asidi kompozisyonu üzerine bitkisel yağlarda kızartma ile fırında, mikrodalgada pişirme, ızgara ve buğulama yapma gibi pişirme yöntemlerinin etkisi araştırılmıştır. Kızartma işleminin balıkların yağ asidi kompozisyonunu değiştirdiği belirlenmiştir. Ayçiçek yağı ve mısırözü yağında kızartılan filetolarda 18:2n-6 ile ∑n-6 PUFA’nın, zeytinyağı ve fındık yağında kızartılan örneklerde ise 18:1n-9 ve ∑MUFA’nın önemli düzeyde arttığı saptanmıştır (p<0.01). Izgara, mikrodalga ve buğulama ile pişirilen akyada ∑SFA’da bir miktar artış, ∑PUFA ve ∑n-3 PUFA’da azalma kaydedilmiştir. n-3/n-6 oranı, denenen tüm bitkisel yağlarda kontrole oranla önemli derecede azalmış (p<0.01); kızartma dışında pişirilen yöntemlerde ise bu oran yakın değerlerde bulunmuştur (p>0.05). Tüm pişirme yöntemlerinden elde edilen aterojenik indeks (Aİ) ve trombojenik indeks (Tİ) değerleri, beslenme uzmanlarının önerdiği değer olan 1.0’in altında bulunmuştur.

Anahtar Kelimeler

Supporting Institution

Dicle Üniversitesi Bilimsel Araştırma Projeleri (DÜBAP)

Project Number

FBE.21.019

Thanks

Bu çalışma Nasuh AKGÜL’ün Doktora Tezinin bir bölümünden yapılmış olup DÜBAP (Dicle Üniversitesi Bilimsel Araştırma Projeleri) tarafından desteklenmiştir (Proje No: FBE.21.019).

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Details

Primary Language

Turkish

Subjects

Structural Biology

Journal Section

Research Article

Authors

Nasuh Akgül
0000-0001-6166-5354
Türkiye

Mehmet Başhan ^*
0000-0002-1228-9548
Türkiye

Early Pub Date

October 13, 2023

Publication Date

February 28, 2024

Submission Date

November 23, 2022

Acceptance Date

June 15, 2023

Published in Issue

Year 2024 Volume: 27 Number: 1

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1209082

IZ

https://izlik.org/JA77MK23BY

Cite

RIS / Bibtex

APA

Akgül, N., & Başhan, M. (2024). Değişik Pişirme Yöntemlerinin Akya (Lichia amia) Filetolarının Yağ Asidi Kompozisyonu Üzerine Etkileri. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 27(1), 38-45. https://doi.org/10.18016/ksutarimdoga.vi.1209082

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Journal of Anatolian Environmental and Animal Sciences

https://doi.org/10.35229/jaes.1608561