TOCOPHEROL CONTENT OF COMMERCIAL FISH SPECIES AS AFFECTED BY MICROWAVE COOKING

Polat A., ÖZOĞUL Y., Kuley E., ÖZOĞUL F., ÖZYURT G., ŞİMŞEK A.

JOURNAL OF FOOD BIOCHEMISTRY, vol.37, no.4, pp.381-387, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 37 Issue: 4
  • Publication Date: 2013
  • Doi Number: 10.1111/j.1745-4514.2011.00635.x
  • Journal Name: JOURNAL OF FOOD BIOCHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.381-387
  • Çukurova University Affiliated: Yes

Abstract

Alpha (alpha)-, beta (beta)-, gamma (gamma)- and delta (delta)-tocopherol in commonly consumed fish species and also the effects of microwave cooking on tocopherol content of fish were investigated. alpha-Tocopherol was found to be the major form of vitamin E in fish muscle. Golband goatfish (47.81 mg/kg), anchovy (40.84 mg/kg), striped sea bream (34.31 mg/kg) and bogue (33.86 mg/kg) had the highest tocopherol content among the samples, whereas the lowest tocopherol levels were observed for silver fish (16.06 mg/kg) and gurnard (18.01 mg/kg). The total tocopherol contents of the cooked fish ranged from 67.78 to 72.875 mg/kg due to the loss of water content in fish muscle. The result of this study showed that fish species had good tocopherol levels for raw and cooked samples. Stability of tocopherol content to microwave cooking in fish muscle was observed.