Cooking effects on fatty acid composition of cultured sea bass (Dicentrarchus labrax) fillets


Yanar Y. , Kuecuekguelmez A., Ersoy B., Celik M.

JOURNAL OF MUSCLE FOODS, cilt.18, ss.88-94, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Özet

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.