Research Article
Değişik Pişirme Yöntemlerinin Lambuka (Coryphaena hippurus) Filetolarının Yağ Asidi Kompozisyonu Üzerine Etkileri
Abstract
Bu çalışmada lambuka balığının (Coryphaena hippurus) yağ asidi kompozisyonu üzerine bitkisel yağlarda kızartma ile kızartma dışındaki pişirme yöntemlerinin etkisi araştırılmıştır. Farklı pişirme yöntemlerinin, balıkların yağ asidi kompozisyonunu değiştirdiği görülmüştür. Bitkisel yağlarda kızartılan lambuka filetolarında kontrole göre eikosapentaenoik asit, dokosaheksaenoik asit ve ∑n-3 PUFA (çoklu doymamış yağ asitleri) yüzdeleri ile n-3/n-6 oranı bir hayli düşük çıkmıştır. Zeytinyağında kızartılan örneklerde ham filetolara oranla 18:1n-9 miktarı 4 kat, ayçiçek yağı ve mısırözü yağında kızartılanlarda ise 18:2n-6 yüzdesi 25 kat artmıştır. Fırında pişirmede; 18:1n-9, 18:2n-6, ∑MUFA (tekli doymamış yağ asitleri), ∑n-6 PUFA artarken DHA, ∑PUFA, ∑n-3 PUFA yüzdeleri önemli oranda düşük bulunmuştur. Izgarada pişirme yönteminde ise 20:4n-6 ile ∑n-6 PUFA artmış, ∑n-3 PUFA ve DHA azalmıştır. n-3/n-6 oranı, fırın ve ızgara ile pişirme işleminde oldukça düşük bulunmuştur. Tüm pişirme yöntemlerinden elde edilen aterojenik indeks (Aİ) ve trombojenik indeks (Tİ) değerleri, beslenme uzmanlarının önerdiği değer olan 1.0 in altında bulunmuştur.
Supporting Institution
Dicle Üniversitesi Bilimsel Araştırma Projeleri (DÜBAP)
Project Number
FBE.21.019
Thanks
Bu çalışma Nasuh AKGÜL’ün Doktora Tezinin bir bölümünden türetilmiş olup DÜBAP (Dicle Üniversitesi Bilimsel Araştırma Projeleri) tarafından desteklenmiştir (Proje No: FBE.21.019).
References
- Abraha, B., Admassu, H., Mahmud, A., Tsighe, N., Shui, X.W. and Fang, Y. (2018). Effect of processing methods on nutritional and physico-chemical composition of fish: a review. Food Processing and Technology, 6(4), 376-382. https://doi.org/10.15406/mojfpt.2018.06.00191.
- Akgül, N., (2019). Akdeniz’deki bazı balıkların yağ asidi içerikleri (Tez no 10264151). Dicle Üniversitesi, Fen Bilimleri Enstitüsü, Diyarbakır.
- Başhan, U. (2019). Uskumru balığının (Scomber scombrus) yağ asidi içeriğine farklı pişirme tekniklerinin etkisi. Biruni Üniversitesi, Sağlık Bilimleri Enstitüsü, İstanbul.
- Folch J, Lees M, & Stanley G.H.S. (1957), A simple method for the isolation and purification of total lipides from animal tissues. The Journal of Biological Chemistry, 226, 497–509.
- Gall, K. L., Otwell, W. S., Koburger, J. A., & Appledorf, H. 1983. Effects of four cooking methods on the proximate, mineral and fatty acid composition of fish fillets. Journal of Food Science Technology 48:1068–1074.
- Garcia-Arias, M.T.; Pontes, E.A.; Garcia-Linares, M.C.; Garcia-Fernandez, M.C.; & Sanchez- Muniz, F.J. Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid composition. Food Chemistry 2003, 83, 349–356.
- Horrocks, L. A., and Y. K. Yeo. 1999. Health benefits of docosahexaenoic acid (DHA), Pharmacological Research, 40(3), 211–225. doi:10.1006/phrs.1999.049510.1006/phrs.1999.0495
- Hosseini, H., Mahmoudzadeh, M., Rezaei, L., Mahmoudzadeh, R., Khaksar, N., Khosroshahi K., & Babakhani, A. (2014). Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum). Food Chemistry 148: 86-91.
- Ilow, B.R. & Ilow, R. (2002), Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring. Nahrug/ Food, 6, 383-388.
- Kaushik, S. J., Corraze, G., Radunz-Neto, J., Larroquet, L., and Dumas, J. 2006. Fatty acid profiles of wild brown trout and Atlantic salmon juveniles in the Nivelle basin. Journal of Fish Biology 68: 1376–1387.
- Little, S. O., Armstrong, S. G., & Bergan, J. G. (2000) Fatty acids in foods and their health implications. In C. K. Chow (Ed.), Factors affecting stability and nutritive value of fatty acids: Culinary practices (2nd ed., pp. 427–437). New York, NY: Marcel Dekker.
- Loftsson, T., Ilievska, B., Asgrimsdottir, G. M., Ormarsson, O. T., & Stefansson, E. (2016) Fatty acids from marine lipids: Biological activity, formulation and stability. Journal of Drug Delivery Science and Technology, 34:71–75.
- Loughrill E, & Zand N. An Investigation into the fatty acid content of selected fish-based commercial infant foods in the UK and the impact of commonly practiced re-heating treatments used by parents for the preparation of infant formula milks. Food Chemistry, 2016; 197: 783 - 789.
- Merdzhanova, A., Dobreva, D.A., & Makedonski, L. (2016) Comparison of polyunsaturated fatty acid and fat-soluble vitamins content of cooked Shad (Alosa immaculata). Journal of Agricultural Technology 12(6): 1043-1056.
- Neff, M. R, Bhavsar, S.P., Braekevelt, E., & Arts, M. T. Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region. Food Chemistry 164, 544–550 (2014)
- Özogul, Y., Özogul, F., Çiçek, E., Polat, A., & Kuley, E., 2009. Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. International Journal of Food Sciences and Nutrition. 60(6): 464-475.
- Prato, E. & Biandolino, F., 2012. Total lipid content and fatty acid composition of commercially important fish species from the Mediterranean, Mar Grande Sea. Food Chemistry 131: 1233–123.
- Sa′nchez-Muniz, F. J, Viejo, J. M., & Medina, R. (1992), Deep-frying of sardines in different culinary fats. Changes in the fatty acids composition of sardines and frying fats. Journal Agriculture. Food Chemistry 40, 2252–2256.
- Simopoulos, A. P. (2002). Omega-3 fatty acids in inflammation and autoimmune diseases. Journal of American College Nutrition, 21, 495–505.
- SPSS10.0 for Windows. Statistical Software, SPSS Inc., Chicago, IL, 1999.
- Turhan S, Üstun N.S.; & Temiz H. Lipid qualıty of anchovy (engraulıs encrasıcholus) fıllets affected by dıfferent cookıng methods. International Journal of Food Properties, 14:1358–1365, 2011
- Turkkan, A.U.; Cakli, S.; & Kilinc, B. Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758). Food and Bioproducts Processing 2008, 86, 163–166.
- Ulbritcth, T. & Southgate, D. (1991). Coronary heart disease: seven dietary factors. Lancet 338: 985–992.
- Un, H., StroÈhle A., & Wolters M. ErnaÈhrung bei Erkrankungen des rheumatischen Formenkreises. Monatsschrift für Pharmazeuten 2007; 30: 138 ± 146.
- Weber, J.; Bochi, V.C.; Ribeiro, C.P.; Victoria, A.M.; & Emanuelli, T. Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chemistry 2008, 106, 140–146.
- WHO, Diet, nutrition and the prevention of chronic disease: report of a joint WHO/FAO expert consultation. WHO technical report series 916, WHO, Geneva (2003).
- Yanar Y, Küçükgülmez A, Ersoy B, & Çelik M. (2007), Cooking effects on fatty acıd composition of cultured sea bass (Dicentrarchus labrax) fillets. Journal of Muscle Foods,18 (1), 88–94.
- Zahra Momenzadeh, Z., Khodanazary, A., & Ghanemi, K. (2017), Effect of different cooking methods on vitamins, minerals and nutritional quality indices of orangespotted grouper (Epinephelus coioides). Food Measure, 11, 434–441
The Effects of Different Cooking Methods on Fatty Acid Composition of Mahi-mahi (Coryphaena hippurus) Fillets
Abstract
In this study, the effect of cooking methods other than frying in vegetable oils and frying on the fatty acid composition of of mahi-mahi fish (Coryphaena hippurus) was investigated. It was determined that the frying process changed the fatty acid composition of the fish. The eikosapentaenoik acid, dokosaheksaenoik acid and ∑n-3 PUFA (polyunsaturated fatty acid) percentages and the n-3/n-6 ratio were found to be considerably lower in mahi-mahi fillets fried with vegetable oils compared to the control. In the samples fried in olive oil, the amount of 18:1n-9 increased 4 times compared to the raw fillets, and the percentage of 18:2n-6 in the samples fried in sunflower oil and corn oil increased 25 times.While 18:1n-9, 18:2n-6, ∑MUFA (monounsaturated fatty acid), ∑n-6 PUFA increased in oven cooking, the percentages of DHA, ∑PUFA, ∑n-3 PUFA were found to be significantly lower. In the grill cooking method, 20:4n-6 and ∑n-6 PUFA increased, ∑n-3 PUFA and DHA decreased. The n-3/n-6 ratio was found to be quite low in the oven and grill cooking process. Atherogenic index (AI) and thrombogenic index (TI) values obtained from all cooking methods were found below 1.0, which is the value recommended by nutritionists.
Project Number
FBE.21.019
References
- Abraha, B., Admassu, H., Mahmud, A., Tsighe, N., Shui, X.W. and Fang, Y. (2018). Effect of processing methods on nutritional and physico-chemical composition of fish: a review. Food Processing and Technology, 6(4), 376-382. https://doi.org/10.15406/mojfpt.2018.06.00191.
- Akgül, N., (2019). Akdeniz’deki bazı balıkların yağ asidi içerikleri (Tez no 10264151). Dicle Üniversitesi, Fen Bilimleri Enstitüsü, Diyarbakır.
- Başhan, U. (2019). Uskumru balığının (Scomber scombrus) yağ asidi içeriğine farklı pişirme tekniklerinin etkisi. Biruni Üniversitesi, Sağlık Bilimleri Enstitüsü, İstanbul.
- Folch J, Lees M, & Stanley G.H.S. (1957), A simple method for the isolation and purification of total lipides from animal tissues. The Journal of Biological Chemistry, 226, 497–509.
- Gall, K. L., Otwell, W. S., Koburger, J. A., & Appledorf, H. 1983. Effects of four cooking methods on the proximate, mineral and fatty acid composition of fish fillets. Journal of Food Science Technology 48:1068–1074.
- Garcia-Arias, M.T.; Pontes, E.A.; Garcia-Linares, M.C.; Garcia-Fernandez, M.C.; & Sanchez- Muniz, F.J. Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid composition. Food Chemistry 2003, 83, 349–356.
- Horrocks, L. A., and Y. K. Yeo. 1999. Health benefits of docosahexaenoic acid (DHA), Pharmacological Research, 40(3), 211–225. doi:10.1006/phrs.1999.049510.1006/phrs.1999.0495
- Hosseini, H., Mahmoudzadeh, M., Rezaei, L., Mahmoudzadeh, R., Khaksar, N., Khosroshahi K., & Babakhani, A. (2014). Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum). Food Chemistry 148: 86-91.
- Ilow, B.R. & Ilow, R. (2002), Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring. Nahrug/ Food, 6, 383-388.
- Kaushik, S. J., Corraze, G., Radunz-Neto, J., Larroquet, L., and Dumas, J. 2006. Fatty acid profiles of wild brown trout and Atlantic salmon juveniles in the Nivelle basin. Journal of Fish Biology 68: 1376–1387.
- Little, S. O., Armstrong, S. G., & Bergan, J. G. (2000) Fatty acids in foods and their health implications. In C. K. Chow (Ed.), Factors affecting stability and nutritive value of fatty acids: Culinary practices (2nd ed., pp. 427–437). New York, NY: Marcel Dekker.
- Loftsson, T., Ilievska, B., Asgrimsdottir, G. M., Ormarsson, O. T., & Stefansson, E. (2016) Fatty acids from marine lipids: Biological activity, formulation and stability. Journal of Drug Delivery Science and Technology, 34:71–75.
- Loughrill E, & Zand N. An Investigation into the fatty acid content of selected fish-based commercial infant foods in the UK and the impact of commonly practiced re-heating treatments used by parents for the preparation of infant formula milks. Food Chemistry, 2016; 197: 783 - 789.
- Merdzhanova, A., Dobreva, D.A., & Makedonski, L. (2016) Comparison of polyunsaturated fatty acid and fat-soluble vitamins content of cooked Shad (Alosa immaculata). Journal of Agricultural Technology 12(6): 1043-1056.
- Neff, M. R, Bhavsar, S.P., Braekevelt, E., & Arts, M. T. Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region. Food Chemistry 164, 544–550 (2014)
- Özogul, Y., Özogul, F., Çiçek, E., Polat, A., & Kuley, E., 2009. Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. International Journal of Food Sciences and Nutrition. 60(6): 464-475.
- Prato, E. & Biandolino, F., 2012. Total lipid content and fatty acid composition of commercially important fish species from the Mediterranean, Mar Grande Sea. Food Chemistry 131: 1233–123.
- Sa′nchez-Muniz, F. J, Viejo, J. M., & Medina, R. (1992), Deep-frying of sardines in different culinary fats. Changes in the fatty acids composition of sardines and frying fats. Journal Agriculture. Food Chemistry 40, 2252–2256.
- Simopoulos, A. P. (2002). Omega-3 fatty acids in inflammation and autoimmune diseases. Journal of American College Nutrition, 21, 495–505.
- SPSS10.0 for Windows. Statistical Software, SPSS Inc., Chicago, IL, 1999.
- Turhan S, Üstun N.S.; & Temiz H. Lipid qualıty of anchovy (engraulıs encrasıcholus) fıllets affected by dıfferent cookıng methods. International Journal of Food Properties, 14:1358–1365, 2011
- Turkkan, A.U.; Cakli, S.; & Kilinc, B. Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758). Food and Bioproducts Processing 2008, 86, 163–166.
- Ulbritcth, T. & Southgate, D. (1991). Coronary heart disease: seven dietary factors. Lancet 338: 985–992.
- Un, H., StroÈhle A., & Wolters M. ErnaÈhrung bei Erkrankungen des rheumatischen Formenkreises. Monatsschrift für Pharmazeuten 2007; 30: 138 ± 146.
- Weber, J.; Bochi, V.C.; Ribeiro, C.P.; Victoria, A.M.; & Emanuelli, T. Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chemistry 2008, 106, 140–146.
- WHO, Diet, nutrition and the prevention of chronic disease: report of a joint WHO/FAO expert consultation. WHO technical report series 916, WHO, Geneva (2003).
- Yanar Y, Küçükgülmez A, Ersoy B, & Çelik M. (2007), Cooking effects on fatty acıd composition of cultured sea bass (Dicentrarchus labrax) fillets. Journal of Muscle Foods,18 (1), 88–94.
- Zahra Momenzadeh, Z., Khodanazary, A., & Ghanemi, K. (2017), Effect of different cooking methods on vitamins, minerals and nutritional quality indices of orangespotted grouper (Epinephelus coioides). Food Measure, 11, 434–441
There are 28 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Structural Biology |
| Journal Section | Articles |
| Authors | |
| Project Number | FBE.21.019 |
| Early Pub Date | June 15, 2023 |
| Publication Date | June 15, 2023 |
| Published in Issue | Year 2023 Volume: 13 Issue: 2 |
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