Fatty Acids Composition of Indian Mackerel Rastrilliger kanagurta under Different Cooking Methods

G. Marichamy ； P. Raja ； S. Veerasingam ； S. Rajagopal ； R. Venkatachalapathy

《Current Research Journal of Biological Sciences》 1卷3期 (2009/10) Pp. 109-112

並列摘要

Analysis of fatty acid (FA) compositions in marine fish under cooking methods to promote understanding of potential relationship between fish and health of human nutrition. This study was carried out to determine the fatty acid compositions in Indian mackerel (Rastrilliger kanagurta) were compared at two cooking methods viz., fry and gravy. Saturated fatty acids accounting for 30.05-43.27% followed by mono unsaturated (15.19-21.88%) and poly unsaturated (27.53-39.44%). The percentage of omega-3 fatty acids in gravy fish had little increased (0.21-0.42%). The palmitic acid and oleic acid were present larger proportion in raw fish (28.94%) and fried fish (29.72) respectively. Fatty acid composition did not present wide variation due to frying and gravy method, indicating that the cooking methods used did not interfere heavily in fatty acids composition.

並列關鍵字

Cooking methods ； fatty acid and omega-3 fatty acid