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Stability of Polyunsaturated Fatty Acids after Microwave Cooking of Fish
Author(s) -
HEARN THOMAS L.,
SGOUTAS SANDRA A.,
SGOUTAS DEMETRIOS S.,
HEARN JAMES A.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14100.x
Subject(s) - polyunsaturated fatty acid , food science , chemistry , mullet , fish <actinopterygii> , mackerel , cooking methods , composition (language) , fatty acid , biochemistry , biology , fishery , linguistics , philosophy
The stability of fish oils high in polyunsaturated fatty acids (PUFA) in fresh fish of low, medium and high fat content was investigated using microwave oven cooking. Cooked and uncooked portions of butterfish, mullet, mackerel and sardines were extracted, the lipid recovered and fatty acid composition determined. The effect of cooking was minimal with no detectable difference in total lipid between cooked and uncooked samples. Most important, PUFA were virtually unaffected by the overall cooking and the cooked fish retained their original PUFA composition and content.