Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

Food Chemistry

Volumn 106, Issue 1, 2008, Pages 140-146

  Weber, Jucieli ^a   Bochi, Vivian C ^a   Ribeiro, Cristiane P ^b   Victório, André de M ^b   Emanuelli, Tatiana ^b  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

^b Centro de Ciencias Rurais   (Brazil)

Author keywords

Baking; Boiling; Fish fillets; Frying; Grilling; Lipid oxidation

Indexed keywords

ALKADIENE; PEROXIDE; RAPESEED OIL; SOYBEAN OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VEGETABLE OIL;

ARTICLE; CATFISH; COOKING; FATTY ACID ANALYSIS; FRYING; MICROWAVE COOKING; OXIDATION; RHAMDIA QUELEN;

BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX; RHAMDIA QUELEN;

EID: 34548203919     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.05.052     Document Type: Article

References (30)

1. Al-Kahtani H.A., Abu-Tarboush H.M., Bajaber A.S., Atia M., Abou-Arab A.-A., and El-Mojaddidi M.-A. Chemical changes after irradiation and post-irradiation storage in tilapia and Spanish mackerel. Journal of Food Science 91 (1996) 729-733
2. Al-Saghir S., Thurner K., Wagner K.-H., Frisch G., Luf W., et al. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar). Journal of Agricultural and Food Chemistry 52 (2004) 5290-5296
3. AOAC. Official methods of analysis of the association of the official analysis chemists. 16th ed. (1995), Association of Official Analytical Chemists, Arlington, Virginia
4. Aro T., Tahvonen R., Mattila T., Nurmi J., Sivonen T., and Kallio H. Effects of season and processing on oil content and fatty acids of Baltic herring (Clupea harengus membras). Journal of Agricultural and Food Chemistry 48 (2000) 6085-6093
5. Bligh E.G., and Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37 (1959) 911-917
6. Bognar A. Comparative study of frying to the other cooking techniques. Influence on the nutritive value. Grasas y Aceites 49 (1998) 250-260
7. Buege J.A., and Aust S.D. Microssomal lipid peroxidation. Methods in Enzymology 52 (1978) 302-310
8. Candela M., Astiararán I., and Bello J. Deep-fat frying modifies high-fat fish fraction. Journal of Agricultural and Food Chemistry 46 (1998) 2793-2796
9. Chantachum S., Benjakul S., and Sriwirat N. Separation and quality of fish oil from precooked and non-precooked tuna heads. Food Chemistry 69 (2000) 289-294
10. Chapman R.A., and Mackay K. The estimation of peroxides in fats and oils by the ferric thiocyanate method. The Journal of the American oil Chemists' Society 26 (1949) 360-363
11. Farmer E.H. Peroxidation in relation to olefinic structure. Transactions of Faraday Society 42 (1946) 228-236
12. Frankel E.N. Lipid oxidation (1998), The Oily Press Ltd, Bridgewater, UK pp. 1-303
13. García-Arias M.T., Pontes E.A., García-Linares M.C., García-Fernández M.C., and Sánchez-Muniz F.J. Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions. Food Chemistry 83 (2003) 349-356
14. Gladyshev M.I., Sushchik N.N., Gubanenko G.A., Demirchieva S.M., and Kalachova G.S. Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha). Food Chemistry 96 (2006) 446-451
15. Gokoglu N., Yerlikaya P., and Cengiz E. Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). Food Chemistry 84 (2004) 19-22
16. Hartman L., and Lago B.C.A. Rapid preparation of fatty, methyl esters from lipids. Laboratory Practice 22 (1973) 457-477
17. Lazzari R., Radünz-Neto J., Emanuelli T., Perdon F.d.A., Costa M.L., Losekann M.E., et al. Diferentes fontes protéicas para alimentação do Jundiá (Rhamdia quelen). Ciência Rural 36 (2006) 240-246
18. Lombardo Y., and Chicco A.G. Effects of dietary polyunsaturated n-3 fatty acids on dyslipidemia and insulin resistance in rodents and humans. A review. Journal of Nutritional Biochemistry 17 (2006) 1-13
19. Lowry R., and Tinsley I.J. Rapid colorimetric determination of free fatty acids. Journal of the American Oil Chemists' Society 53 (1976) 470-472
20. Luchini l., and Avendaño T. Primeros resultados de cultivo de un pez de agues calidas (Rhamdia sapo) con fines de production y consume humano. Revista Argentina de Produção Animal 4 (1985) 621-629
21. Milinsk M.V., Padre R.G., Hayashi C., Souza N.E., and Matsushita M. Influence of diets enriched with different vegetable oils on the fatty acid profiles of snail Helix aspersa maxima. Food Chemistry 82 (2003) 553-558
22. Mozaffarian D. Trans fatty acids - Effects on systemic inflammation and endothelial function. Atherosclerosis Supplements 7 (2006) 29-32
23. Oshima T., Shozen K.-I., Ushio H., and Koizumi C. Effects of grilling on formation of cholesterol oxides in seafood products rich in polyunsaturated fatty acids. Lebensmittel-Wissenschaft & Technologie 29 (1996) 94-99
24. Puwastien P., Judprasong K., Kettwan E., Vasanachitt K., Nakngamanong Y., and Bhattacharjee L. Proximate composition of raw and cooked Thai freshwater and marine fish. Journal of Food Composition and Analysis 12 (1999) 9-16
25. Recknagel R.O., and Glende Jr. E.A. Spectrophotometric detection of lipid conjugated dienes. Methods in Enzymology 105 (1984) 331-337
26. Saguy I.S., and Dana D. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of Food Engineering 56 (2003) 143-152
27. Sanchéz-Muniz F.J., Viejo J.M., and Medina R. Deep-frying of sardines in different culinary fats. Changes in the fatty acid composition of sardines and frying fats. Journal of Agricultural and Food Chemistry 40 (1992) 2252-2256
28. Sant'Ana L.S., and Mancini-Filho J. Influence of the addition of antioxidants in vivo on the fatty acid composition of fish fillets. Food Chemistry 68 (2000) 175-178
29. Shirai N., Suzuki H., Tokairin S., Ehara H., and Wada S. Dietary and seasonal effects on the dorsal meat lipid composition of Japanese (Silurus asotus) and Thai catfish (Clarias macrocephalus and hybrid Clarias macrocephalus and Clarias galipinus). Comparative Biochemistry and Physiology Part A 132 76 (2002) 609-619
30. Zuta P.C., Simpson B.K., Zhao X., and Leclerc L. The effect of α-tocoferol on the oxidation of mackerel oil. Food Chemistry 100 (2007) 800-807