Effects of cooking methods on composition of polyunsaturated and other fatty acids in Saury (Cololabis seira)

摘要

The edible portions of saury were cooked by pan frying, deep fat frying, steaming and microwave cooking to compare the compositions of fatty acids in cooked fish with those in raw fish. The total lipid in saury studied varied by each fish but ranged from 21.87% to 30.63%. The distribution of each fatty acid (average) was in order; C_(22:1) (21.75%) > C_(20:1) (15.81%) > C_(16:0) (11.75%) > C_(22:6) (DHA, 10.61%) > C_(14:0) (7.04%) > C_(20:5) (EPA, 5.13%). The ave-rage ratio of PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) in saury fillet was 1.07 and that of n-3-6 was 9.15, which showed saury might be a good source for PUFA including n-3 fatty acids. Comparing the effects of cooking on EPA and DHA, two of the most important n-3 PUFA, the decreasing rate of EPA were 6.98% (pan frying), 26.93% (deep fat fraying), 1.16% (steaming) and 15.12% (microwave cooking), respectively. The decreasing rate of DHA were 4.30% (pan fraying), 15.99% (deep fat fraying), 3.26% (steaming) and 9.56% (microwave cooking). This study showed that both EPA and DHA were reduced by steaming least, and pan fraying, microwave cooking, deep fat fraying most, in order.