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Changes in chemical composition and nutritional quality of fried sardine ( Clupea pilchardus ) produced by frozen storage and microwave reheating
Author(s) -
Castrillón Ana M,
Navarro Pilar,
AlvárezPontes Esther
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199709)75:1<125::aid-jsfa852>3.0.co;2-f
Subject(s) - sardine , food science , microwave oven , chemistry , polyunsaturated fatty acid , clupea , water activity , fatty acid , microwave , water content , biochemistry , biology , fish <actinopterygii> , herring , fishery , physics , geotechnical engineering , quantum mechanics , engineering
Modifications in proximate composition, fatty acids, amino acids and –SH groups content, as well as changes in solubility and nutritional quality of protein, were studied in fillets of sardine ( Clupea pilchardus ) that had been successively pan‐fried, frozen stored and reheated by two different means, namely conventional oven and microwave oven. Upon pan‐frying in olive oil the sardine absorbed C18: 1( n ‐9) and C18: 2( n ‐6) and lost saturated (SFA) and polyunsaturated fatty acids (PUFA); this loss continued upon reheating, and as a consequence the percentage of MUFA increased compared to the just‐fried sardine. A loss of water was observed during all processes. Upon frying there was a decrease of cyst(e)ine. Upon reheating by both microwave and conventional oven, methionine decreased; however, cyst(e)ine only decreased with the use of a conventional oven. A loss of –SH groups was recorded during frying and this phenomenon continued upon reheating. Biological value (BV) together with net protein utilisation (NPU) decreased upon both frying and reheating. © 1997 SCI.