Title: EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (<i>CTENOPHARYNYODON IDELLUS</i>) FILLET
Abstract: Journal of Food BiochemistryVolume 37, Issue 2 p. 212-219 Full Article EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET JINJIE ZHANG, JINJIE ZHANG Department of Food Science, Ningbo University, Ningbo, Zhejiang 315211, China School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaSearch for more papers by this authorDAN WU, DAN WU School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaSearch for more papers by this authorDONGHONG LIU, DONGHONG LIU School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaSearch for more papers by this authorZHONGXIANG FANG, ZHONGXIANG FANG School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Qld, AustraliaSearch for more papers by this authorJIANCHU CHEN, JIANCHU CHEN School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaSearch for more papers by this authorYAQIN HU, Corresponding Author YAQIN HU School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China TEL & FAX: +86-571-88982155; EMAIL: [email protected] for more papers by this authorXINGQIAN YE, XINGQIAN YE School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaSearch for more papers by this author JINJIE ZHANG, JINJIE ZHANG Department of Food Science, Ningbo University, Ningbo, Zhejiang 315211, China School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaSearch for more papers by this authorDAN WU, DAN WU School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaSearch for more papers by this authorDONGHONG LIU, DONGHONG LIU School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaSearch for more papers by this authorZHONGXIANG FANG, ZHONGXIANG FANG School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Qld, AustraliaSearch for more papers by this authorJIANCHU CHEN, JIANCHU CHEN School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaSearch for more papers by this authorYAQIN HU, Corresponding Author YAQIN HU School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China TEL & FAX: +86-571-88982155; EMAIL: [email protected] for more papers by this authorXINGQIAN YE, XINGQIAN YE School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, ChinaSearch for more papers by this author First published: 07 June 2012 https://doi.org/10.1111/j.1745-4514.2011.00626.xCitations: 36 [Correction added on 4 January 2013, after first online publication: new affiliation added and email contact for corresponding author changed] Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract ABSTRACT The effects of six cooking styles, including boiling, steaming, microwaving, grilling, pan-frying and deep-frying, on the lipid oxidation and fatty acid composition of grass carp (Ctenopharyngodon idellus) fillets were investigated. All treatments reduced the moisture contents and increased the relative ratio of protein. Compared with raw samples, the proportions of polar lipid fractions of all samples were increased, while free amino acid contents were significantly decreased. Peroxide values decreased during pan-frying and deep-frying, but remained constant in the samples subjected to the other four cooking methods. Microwave baking and grilling increased the p-anisidine values and resulted in higher lipid oxidative extents. Boiling, steaming, microwave baking and grilling did not affect the fatty acid composition. Pan-frying and deep-frying increased the general polyunsaturated fatty acid content and decreased the n–3/n–6 ratio, especially for the deep-frying cooking method. PRACTICAL APPLICATIONS Fish consumption has been linked to health benefits such as reduced risk of coronary heart disease. This is largely attributed to the lipid, cholesterol, fatty acid composition and the polyunsaturated fatty acids present in fish oils. The ω–3 : ω–6 and polyunsaturated fatty acid/saturated fatty acid ratios are considered to be useful criteria for comparing relative nutritional and oxidation values of fish oils. This study was therefore conducted to determine the influence of different cooking styles on the lipid oxidation of grass carp. These features and information are very important to the food health industry because they could be potential guidelines for the clinical, community, foodservice and research dieticians to recommend the proper cooking methods to get better health effects. It is also useful for academic studies on food composition and nutrition. Citing Literature Volume37, Issue2April 2013Pages 212-219 RelatedInformation
Publication Year: 2012
Publication Date: 2012-06-07
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 52
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