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Current IssueEditorial BoardOnline First ArticlesArchive

volume 48 issue 2 (april 2014) : 177-181,   Doi: 10.5958/j.0976-0555.48.2.037

EFFECTS OF TRADITIONAL COOKING METHODS ON THE FATTY ACID COMPOSITION OF BONITO (SARDA SARDA, BLOCH 1793)

H
Hülya Turan*
D
Demet Kocatepe1
1Sinop University, Fisheries Faculty, Department of Fishing and Processing Technology, 57000 Sinop, Turkey
Cite article:- Turan* Hülya, Kocatepe1 Demet (2025). EFFECTS OF TRADITIONAL COOKING METHODS ON THE FATTY ACID COMPOSITION OF BONITO (SARDA SARDA, BLOCH 1793). Indian Journal of Animal Research. 48(2): 177-181. doi: 10.5958/j.0976-0555.48.2.037.

ABSTRACT

The effects of traditional cooking methods (pan-frying with corn flour, cooking in oven bag, grilling in oven and barbecuing on charcoal fire) on fatty acid composition of bonito were examined. The amount of total saturated fatty acid (SFA)significantly decreased in fried fish. The monounsaturated fatty acid (MUFA) content in all groups significantly decreased.The polyunsaturated fatty acid (PUFA) content in fried fish was higher than other groups. But, the lowesto mega-3 and the highest omega-6 content were determined in fried fish.The 20:5n3 (EPA) fatty acid wasfound different in all groups and the highest EPA contents were found in oven bag and barbecued groups, respectively. The 22:6n3 (DHA) fatty acids contents significantly decreased in fried fish while significantly increased in other groups.The lowestn-3/n-6ratio was found in the method of frying, while the highest rates werefound in barbecue.Barbecuing on charcoal fire, cooking in oven bag and grilling in oven were found as the best cooking methods for healthy eating,respectively.

REFERENCES

  1. Alasalvar C, Shahidi F, Quantick P.(2002).Food and health applications of marine nutraceucitals: a review. In: Alasalvar C,TaylorT,eds., Seafoods Quality, Technology and Nutraceutical Applications, Springer, Berlin Heidelberg.
  2. Bayir A, Haliloglu HI, Sirkecioglu AN, Aras NM. (2006). Fatty acid composition in some selected marine fish species living in Turkish waters. J Sci Food Agric 86:163-168.
  3. British Nutrition Foundation(1992). Unsaturated Fatty Acids.Nutritional and Physiological Significance.Report of British Nutrition Foundation.Chapman&Hall London.
  4. Candela M, Astiasarán I, Bello J. (1997). Effects of frying and warmholding on fatty acids and cholesterol of sole (Solea solea), codfish (Gadus morrhua) and hake (Merluccius merluccius). Food Chem 58(3):227-231.
  5. Candela CG, Lopez LMB, Kohen VL(2011). Importance of a balanced omega6/omega3 ratio for the maintenance of health, nutritional recommendations.NutriciónHospitalaria 26(2):323-329.
  6. Folch J, Lees M, Sloane-Stanley GH(1957). A simple method for the isolation and purification of total lipids from animal tissue.J BiolChem 226:497-508.
  7. García-Arias MT, Pontes EA, García-Linares MC, García-Fernández MC, Sánchez-Muniz FJ(2003). Cooking-freezing- reheating (CFR) of sardine (Sardine pilchardus) fillets, Effect of different cooking and reheating procedures on the proximate and fatty acid compositions.Food Chem 83:349-356.
  8. Gladyshev MI, Sushchik NN, Gubanenko GA, Demirchieva SM, Kalachova GS(2006). Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha).Food Chem 96:446-451.
  9. Güner S, Dincer B, Alemdag N, Colak A, Tüfekci M (1998). Proximate composition and selected mineral content of commercially important fish species from the Black Sea. J Sci Food Agric 78:337-342.
  10. HassabAlla AZ, Mohamed GF, Ibrahim HM, AbdElMageed MA (2009). Frozen cooked catfish burger: Effect of different cooking methods and storage on its quality. Global Veterinaria 3(3):216-226.
  11. IUPAC (1979).Standard Methods for Analysis of Oils, Fats and Derivatives.6thedn (Fifth Edition Method II.D.19). Oxford UK Pergamon Press Oxford
  12. Kris-Etherton PM, Harris WS, Appel LJ (2002). AHA Scientific Statement: Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease. Circulation 106:2747-2757.
  13. Kris-Etherton PM, Harris WS, Appel LJ (2003). Omega-3 fatty acids and cardiovascular disease:new recommendations from the American heart association. ArteriosclerThrombVascBiol 23:151-152.
  14. Lichtenstein AH, Appel LJ, Brands M, Carnethon M, Daniels S, Franch HA, Franklin B, Kris-Etherton P, Harris WS, Howard B, Karanja N, Lefevre M, Rudel L, Sacks F, Van Horn L, Winston M, Wylie-Rosett J. (2006). Diet and lifestyle recommendations revision 2006: A scientific statement from the American heart association nutrition committee. Circulation 114:82-96.
  15. Regulska-Ilow B, 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.Nahrung/Food 46:383-388.
  16. Saglik S, Imre S. (2001). ù-3 fatty acids in some fish species. J Food Sci 66:210-212.
  17. Sánchez-Muniz FJ, Viejo JM, Medina R. (1992).Deep-frying of sardines in different culinary fats.Changes in the fatty acid composition of sardines and frying fats.J Agric Food Chem 40:2252-2256.
  18. Sikorski ZE, Ko akowska A, Pan BS.(1990).The nutritive composition of the major groups of marine food organisms.In:SikorskiZE.ed.Seafood: Resources, Nutritional Composition, and Preservation. CRC Press Inc. Boca Raton Florida.
  19. Simopoulos AP. (2002).The importance of the ratio of omega-6/omega-3 essential fatty acids.Biomed Pharmacother 56:365-379.
  20. Simopoulos AP. (2004).Omega-6/omega-3 essential fatty acid ratio and chronic diseases.Food Rev Int 20:77-90.
  21. Simopoulos AP. (2006). Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: Nutritional implications for chronic diseases. Biomed Pharmacother 60:502-507.
  22. Simopoulos AP. (2008).The omega-6/omega-3 fatty acid ratio, genetic variation, and cardiovascular disease.Asia Pac J ClinNutr 17(S1):131-134.
  23. Tanakol R, Yazýcý Z, Þener E, Sencer E. (1999). Fatty acid composition of 19 species of fish from the Black Sea and the Marmara Sea. Lipids 34(3): 291-297.
  24. Türkkan AU, Cakli S, Kilinc B. (2008).Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchuslabrax, Linnaeus, 1758), Food Bioprod Process 86:163-166.
  25. Wanasundara UN, Wanasundara J, Shahidi F.(2002).Omega-3 Fatty Acid Concentrates: a Review of Production Technologies, In:AlasalvarC. Taylor T. eds. Seafoods Quality, Technology and Nutraceutical Applications. Springer, Berlin Heidelberg,
  26. Weber J, Bochi VC, Ribeiro CP, Victório AM Emanuelli T. (2008). Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chem 106:140-146.
  27. Yanar Y, Küçükgülmez A, Ersoy B, Çelik M. (2007). Cooking effects on fatty acid composition of cultured sea bass (Dicentrarchus labrax) fillets. J Muscle Foods 18:88-94.
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Indian Journal of Animal Research
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    volume 48 issue 2 (april 2014) : 177-181,   Doi: 10.5958/j.0976-0555.48.2.037

    EFFECTS OF TRADITIONAL COOKING METHODS ON THE FATTY ACID COMPOSITION OF BONITO (SARDA SARDA, BLOCH 1793)

    H
    Hülya Turan*
    D
    Demet Kocatepe1
    1Sinop University, Fisheries Faculty, Department of Fishing and Processing Technology, 57000 Sinop, Turkey
    Cite article:- Turan* Hülya, Kocatepe1 Demet (2025). EFFECTS OF TRADITIONAL COOKING METHODS ON THE FATTY ACID COMPOSITION OF BONITO (SARDA SARDA, BLOCH 1793). Indian Journal of Animal Research. 48(2): 177-181. doi: 10.5958/j.0976-0555.48.2.037.

    ABSTRACT

    The effects of traditional cooking methods (pan-frying with corn flour, cooking in oven bag, grilling in oven and barbecuing on charcoal fire) on fatty acid composition of bonito were examined. The amount of total saturated fatty acid (SFA)significantly decreased in fried fish. The monounsaturated fatty acid (MUFA) content in all groups significantly decreased.The polyunsaturated fatty acid (PUFA) content in fried fish was higher than other groups. But, the lowesto mega-3 and the highest omega-6 content were determined in fried fish.The 20:5n3 (EPA) fatty acid wasfound different in all groups and the highest EPA contents were found in oven bag and barbecued groups, respectively. The 22:6n3 (DHA) fatty acids contents significantly decreased in fried fish while significantly increased in other groups.The lowestn-3/n-6ratio was found in the method of frying, while the highest rates werefound in barbecue.Barbecuing on charcoal fire, cooking in oven bag and grilling in oven were found as the best cooking methods for healthy eating,respectively.

    REFERENCES

    1. Alasalvar C, Shahidi F, Quantick P.(2002).Food and health applications of marine nutraceucitals: a review. In: Alasalvar C,TaylorT,eds., Seafoods Quality, Technology and Nutraceutical Applications, Springer, Berlin Heidelberg.
    2. Bayir A, Haliloglu HI, Sirkecioglu AN, Aras NM. (2006). Fatty acid composition in some selected marine fish species living in Turkish waters. J Sci Food Agric 86:163-168.
    3. British Nutrition Foundation(1992). Unsaturated Fatty Acids.Nutritional and Physiological Significance.Report of British Nutrition Foundation.Chapman&Hall London.
    4. Candela M, Astiasarán I, Bello J. (1997). Effects of frying and warmholding on fatty acids and cholesterol of sole (Solea solea), codfish (Gadus morrhua) and hake (Merluccius merluccius). Food Chem 58(3):227-231.
    5. Candela CG, Lopez LMB, Kohen VL(2011). Importance of a balanced omega6/omega3 ratio for the maintenance of health, nutritional recommendations.NutriciónHospitalaria 26(2):323-329.
    6. Folch J, Lees M, Sloane-Stanley GH(1957). A simple method for the isolation and purification of total lipids from animal tissue.J BiolChem 226:497-508.
    7. García-Arias MT, Pontes EA, García-Linares MC, García-Fernández MC, Sánchez-Muniz FJ(2003). Cooking-freezing- reheating (CFR) of sardine (Sardine pilchardus) fillets, Effect of different cooking and reheating procedures on the proximate and fatty acid compositions.Food Chem 83:349-356.
    8. Gladyshev MI, Sushchik NN, Gubanenko GA, Demirchieva SM, Kalachova GS(2006). Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha).Food Chem 96:446-451.
    9. Güner S, Dincer B, Alemdag N, Colak A, Tüfekci M (1998). Proximate composition and selected mineral content of commercially important fish species from the Black Sea. J Sci Food Agric 78:337-342.
    10. HassabAlla AZ, Mohamed GF, Ibrahim HM, AbdElMageed MA (2009). Frozen cooked catfish burger: Effect of different cooking methods and storage on its quality. Global Veterinaria 3(3):216-226.
    11. IUPAC (1979).Standard Methods for Analysis of Oils, Fats and Derivatives.6thedn (Fifth Edition Method II.D.19). Oxford UK Pergamon Press Oxford
    12. Kris-Etherton PM, Harris WS, Appel LJ (2002). AHA Scientific Statement: Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease. Circulation 106:2747-2757.
    13. Kris-Etherton PM, Harris WS, Appel LJ (2003). Omega-3 fatty acids and cardiovascular disease:new recommendations from the American heart association. ArteriosclerThrombVascBiol 23:151-152.
    14. Lichtenstein AH, Appel LJ, Brands M, Carnethon M, Daniels S, Franch HA, Franklin B, Kris-Etherton P, Harris WS, Howard B, Karanja N, Lefevre M, Rudel L, Sacks F, Van Horn L, Winston M, Wylie-Rosett J. (2006). Diet and lifestyle recommendations revision 2006: A scientific statement from the American heart association nutrition committee. Circulation 114:82-96.
    15. Regulska-Ilow B, 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.Nahrung/Food 46:383-388.
    16. Saglik S, Imre S. (2001). ù-3 fatty acids in some fish species. J Food Sci 66:210-212.
    17. Sánchez-Muniz FJ, Viejo JM, Medina R. (1992).Deep-frying of sardines in different culinary fats.Changes in the fatty acid composition of sardines and frying fats.J Agric Food Chem 40:2252-2256.
    18. Sikorski ZE, Ko akowska A, Pan BS.(1990).The nutritive composition of the major groups of marine food organisms.In:SikorskiZE.ed.Seafood: Resources, Nutritional Composition, and Preservation. CRC Press Inc. Boca Raton Florida.
    19. Simopoulos AP. (2002).The importance of the ratio of omega-6/omega-3 essential fatty acids.Biomed Pharmacother 56:365-379.
    20. Simopoulos AP. (2004).Omega-6/omega-3 essential fatty acid ratio and chronic diseases.Food Rev Int 20:77-90.
    21. Simopoulos AP. (2006). Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: Nutritional implications for chronic diseases. Biomed Pharmacother 60:502-507.
    22. Simopoulos AP. (2008).The omega-6/omega-3 fatty acid ratio, genetic variation, and cardiovascular disease.Asia Pac J ClinNutr 17(S1):131-134.
    23. Tanakol R, Yazýcý Z, Þener E, Sencer E. (1999). Fatty acid composition of 19 species of fish from the Black Sea and the Marmara Sea. Lipids 34(3): 291-297.
    24. Türkkan AU, Cakli S, Kilinc B. (2008).Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchuslabrax, Linnaeus, 1758), Food Bioprod Process 86:163-166.
    25. Wanasundara UN, Wanasundara J, Shahidi F.(2002).Omega-3 Fatty Acid Concentrates: a Review of Production Technologies, In:AlasalvarC. Taylor T. eds. Seafoods Quality, Technology and Nutraceutical Applications. Springer, Berlin Heidelberg,
    26. Weber J, Bochi VC, Ribeiro CP, Victório AM Emanuelli T. (2008). Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chem 106:140-146.
    27. Yanar Y, Küçükgülmez A, Ersoy B, Çelik M. (2007). Cooking effects on fatty acid composition of cultured sea bass (Dicentrarchus labrax) fillets. J Muscle Foods 18:88-94.
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