Comparing proximate composition and fatty acid profile changes of Jinga shrimps (Metapenaeus affinis, H. Milne Edwards, 1837) after frying

摘要

The jinga shrimp (Metapenaeus affinis, H. Milne Edwards, 1837) is a famous seafood product that is highly preferred in seafood restaurants with the cooking method of frying with butter in Aegean region (Turkey). In the current study, the changes in chemical and fatty acid compositions due to frying were determined in male and female samples. Following fat absorption rates has been found: 69.5 % (in male) and 66.1 % (in female samples) of the used butter and the cooked shrimps gained 7-8 % of extra fat. Fat absorption and the temperature negatively affected the fatty acid composition of the shrimps. Polyunsaturated fatty acid contents of the shrimps decreased and a significant loss in n-3 contents was observed in both genders of the shrimps. Also for consumer's health atherogenicity and thrombogenicity indexes values were calculated. Based on this result, we would advise consumers who have coronary illness to be very careful because of the determined high index values of atherogenicity (IA) and thrombogenicity (IT).