Effect of the Way of Cooking on Contents of Essential Polyunsaturated Fatty Acids in Filets of Zander

Тип публикации: статья из журнала

Год издания: 2014

Ключевые слова: EPA content, DHA content, n-6/n-3 ratio, fish silets, convection steam oven

Аннотация: Fatty acid content of raw and cooked zander (Sander lucioperca) was studied. Special attention was paid to long-chain polyunsaturated fatty acids: eicosapentaenoic, 20:5 n-3 (EPA) and docosahexaenoic, 22:6 n-3 (DHA), and also to the n-6/n-3 ratio, which are regarded as indicators of nutritive value. As found, the heat treatments, boiling, stewing and frying, including those in a convection steam oven (CSO), did not significantly decrease the content of EPA and DHA in the products. Boiling and stewing appeared to give products of a higher nutritive value, regarding the above indicators, than frying and cake preparation. Frying of zander in CSO was found to be more beneficial for nutrition compared to pan-frying. The cooked zander had higher EPA and DHA contents than many other popular food fish species, and also had a high nutritive value due to the low n-6/n-3 ratio when boiled and stewed.

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Издание

Журнал: CZECH JOURNAL OF FOOD SCIENCES

Выпуск журнала: Vol. 32, Is. 3

Номера страниц: 226-231

ISSN журнала: 12121800

Место издания: PRAGUE

Издатель: CZECH ACADEMY AGRICULTURAL SCIENCES

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