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

Nasuh Akgül; Mehmet Başhan

doi:10.18016/ksutarimdoga.vi.1209082

Araştırma Makalesi

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

Yıl 2024, Cilt: 27 Sayı: 1, 38 - 45, 28.02.2024

Nasuh Akgül , Mehmet Başhan

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

Cited By: 1

Öz

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.

Anahtar Kelimeler

Cooking methods , Lipid quality , Fatty acids , Leer , Vegetable oils

Proje Numarası

FBE.21.019

Kaynakça

Akgül, N. (2019). Akdeniz’deki bazı balıkların yağ asidi içerikleri (Tez no 10264151). [Yüksek Lisans Tezi, Dicle Üniversitesi Fen Bilimleri Enstitüsü Biyoloji Anabilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
Başhan, U. (2019). Uskumru balığının (Scomber scombrus) yağ asidi içeriğine farklı pişirme tekniklerinin etkisi (Tez no 10255346). [Yüksek Lisans Tezi, Biruni Üniversitesi Sağlık Bilimleri Enstitüsü Beslenme ve Diyetetik Anabili Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
Chaouch, A., Bouhlel, I., Chraief, I., Hammami, M., El Hani, A., Romdhane, M.S., & El Cafsi, M. (2003). Seasonal variation of polyunsaturated fatty acids (n-3) composition in Diplodus annularis from the gulf of Tunis: Nutritional benefits. Journal Society Chimney Tunis, 5, 55- 63.
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. (2003). 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, 83, 349–356.
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.
Kris-Etherton, P.M., Harris, W.S., Appel, L.J. (2003). AHA Nutrition Committee. Omega-3 fatty acids and cardiovascular disease new recommendations from the American Heart Association. Arteriosclerosis, Thrombosis, and Vascular Biology, 23, 151-152.
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.
Loughrill, E., & Zand, N. (2016). 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, 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. (2014). Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region. Food Chemistry , 164, 544–550.
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.
Perea, A., GoÂmez, E., Mayorga, Y., & Triana, C. (2008). CaracterizacioÂn nutricional de pescados de produccioÂn y consumo regional en Bucaramanga, Colombia. Archivos Latinoamericanos de Nutrición, 58 (1), 91-97.
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.
Ruxton, C. S. (2011). The benefits of fish consumption. British Nutrition Foundation Nutritional Bulletin, 36, 6–19.
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. (2011). Lipid quality of anchovy (Engraulis encrasicholus) fıllets affected by different cooking methods. International Journal of Food Properties, 14, 1358–1365.
Turkkan, A.U., Cakli, S., & Kilinc, B. (2008). Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758). Food and Bioproducts Processing, 86, 163–166.
Ulbritcth, T., & Southgate, D. (1991). Coronary heart disease: seven dietary factors. Lancet, 338, 985–992. Un, H., StroÈhle, A., & Wolters, M. (2007). ErnaÈhrung bei Erkrankungen des rheumatischen Formenkreises. Medizinische Monatsschrift für Pharmazeuten, 30, 138-146.
Weber, J., Bochi, V.C., Ribeiro, C.P., Victoria, A.M., & Emanuelli, T. (2008). Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chemistry, 106, 140–146.
WHO, (2003). Diet, nutrition and the prevention of chronic disease: report of a joint WHO/FAO expert consultation. WHO technical report series, 916, WHO, Geneva.
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.

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

Yıl 2024, Cilt: 27 Sayı: 1, 38 - 45, 28.02.2024

Nasuh Akgül , Mehmet Başhan

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

Cited By: 1

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

Pişirme yöntemleri , Lipit kalitesi , Yağ asitleri , Akya , Bitkisel yağlar

Destekleyen Kurum

Dicle Üniversitesi Bilimsel Araştırma Projeleri (DÜBAP)

Proje Numarası

FBE.21.019

Teşekkür

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

Kaynakça

Akgül, N. (2019). Akdeniz’deki bazı balıkların yağ asidi içerikleri (Tez no 10264151). [Yüksek Lisans Tezi, Dicle Üniversitesi Fen Bilimleri Enstitüsü Biyoloji Anabilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
Başhan, U. (2019). Uskumru balığının (Scomber scombrus) yağ asidi içeriğine farklı pişirme tekniklerinin etkisi (Tez no 10255346). [Yüksek Lisans Tezi, Biruni Üniversitesi Sağlık Bilimleri Enstitüsü Beslenme ve Diyetetik Anabili Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
Chaouch, A., Bouhlel, I., Chraief, I., Hammami, M., El Hani, A., Romdhane, M.S., & El Cafsi, M. (2003). Seasonal variation of polyunsaturated fatty acids (n-3) composition in Diplodus annularis from the gulf of Tunis: Nutritional benefits. Journal Society Chimney Tunis, 5, 55- 63.
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. (2003). 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, 83, 349–356.
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.
Kris-Etherton, P.M., Harris, W.S., Appel, L.J. (2003). AHA Nutrition Committee. Omega-3 fatty acids and cardiovascular disease new recommendations from the American Heart Association. Arteriosclerosis, Thrombosis, and Vascular Biology, 23, 151-152.
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.
Loughrill, E., & Zand, N. (2016). 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, 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. (2014). Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region. Food Chemistry , 164, 544–550.
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.
Perea, A., GoÂmez, E., Mayorga, Y., & Triana, C. (2008). CaracterizacioÂn nutricional de pescados de produccioÂn y consumo regional en Bucaramanga, Colombia. Archivos Latinoamericanos de Nutrición, 58 (1), 91-97.
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.
Ruxton, C. S. (2011). The benefits of fish consumption. British Nutrition Foundation Nutritional Bulletin, 36, 6–19.
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. (2011). Lipid quality of anchovy (Engraulis encrasicholus) fıllets affected by different cooking methods. International Journal of Food Properties, 14, 1358–1365.
Turkkan, A.U., Cakli, S., & Kilinc, B. (2008). Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758). Food and Bioproducts Processing, 86, 163–166.
Ulbritcth, T., & Southgate, D. (1991). Coronary heart disease: seven dietary factors. Lancet, 338, 985–992. Un, H., StroÈhle, A., & Wolters, M. (2007). ErnaÈhrung bei Erkrankungen des rheumatischen Formenkreises. Medizinische Monatsschrift für Pharmazeuten, 30, 138-146.
Weber, J., Bochi, V.C., Ribeiro, C.P., Victoria, A.M., & Emanuelli, T. (2008). Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chemistry, 106, 140–146.
WHO, (2003). Diet, nutrition and the prevention of chronic disease: report of a joint WHO/FAO expert consultation. WHO technical report series, 916, WHO, Geneva.
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.

Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	Türkçe
Konular	Yapısal Biyoloji
Bölüm	ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar	Nasuh Akgül 0000-0001-6166-5354 Mehmet Başhan 0000-0002-1228-9548
Proje Numarası	FBE.21.019
Erken Görünüm Tarihi	13 Ekim 2023
Yayımlanma Tarihi	28 Şubat 2024
Gönderilme Tarihi	23 Kasım 2022
Kabul Tarihi	15 Haziran 2023
Yayımlandığı Sayı	Yıl 2024 Cilt: 27 Sayı: 1

Kaynak Göster

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