El-Gammal, O., Matter, A. (2012). STUDIES ON THE EFFECT OF COOKING METHODS ON THE STABILITY OF MONO AND POLYUNSATURATED FATTY ACIDS CONTENTS IN BOLTI FISH. Journal of Food and Dairy Sciences, 3(12), 707-714. doi: 10.21608/jfds.2012.81740
Om El-Saad I. El-Gammal; Amal A. Matter. "STUDIES ON THE EFFECT OF COOKING METHODS ON THE STABILITY OF MONO AND POLYUNSATURATED FATTY ACIDS CONTENTS IN BOLTI FISH". Journal of Food and Dairy Sciences, 3, 12, 2012, 707-714. doi: 10.21608/jfds.2012.81740
El-Gammal, O., Matter, A. (2012). 'STUDIES ON THE EFFECT OF COOKING METHODS ON THE STABILITY OF MONO AND POLYUNSATURATED FATTY ACIDS CONTENTS IN BOLTI FISH', Journal of Food and Dairy Sciences, 3(12), pp. 707-714. doi: 10.21608/jfds.2012.81740
El-Gammal, O., Matter, A. STUDIES ON THE EFFECT OF COOKING METHODS ON THE STABILITY OF MONO AND POLYUNSATURATED FATTY ACIDS CONTENTS IN BOLTI FISH. Journal of Food and Dairy Sciences, 2012; 3(12): 707-714. doi: 10.21608/jfds.2012.81740
STUDIES ON THE EFFECT OF COOKING METHODS ON THE STABILITY OF MONO AND POLYUNSATURATED FATTY ACIDS CONTENTS IN BOLTI FISH
Food Science& Technology Department, Faculty of Home Economics, Al-Azhar University. Egypt.
Abstract
Current study was designed to evaluate the effects of grilling and frying process as the traditional and quick home –made meal by the house-holder, fish shops and restaurants on mono and polyunsaturated fatty acid (ω3 , ω6, ω7,and ω9)-MUFAs &PUFAs. Comprising 32.67% for fresh and 32.92% for grilled samples as total monounsaturated fatty acids (C16:1, C17: 1 and C18:1), respectively revealed total increase up to 0 .77%. Omega ω9 oleic acid achieved a considerable increase up to 13.77%.On the other hand, "Omega 7" (9Hexadecannoic) showed a highly decrease of all samples reached to 53.71% owing to the same processing method. By the same manner; (Polyunsaturated fatty acids (PUSFA) showed considerable decrease for both ω3& ω6 fatty acids(C18:2, C18:3,C20:2,C20:3,C2o:4,C20:5and C22:6 with the aforementioned treatment achieving 20.77,and 15.16%, respectively by total percentage 27.01%.
On the opposite, the frying process comprised considerable increase in total MUSFA that fluctuated between 32.67 to 44.48% with an average change 36.15% in increase for fresh and fried fleshes, respectively. It is also obvious that oleic acid ω9 was the main MUSFA one having the large amount of this increase at all that achieved 51.82% increase. Linolic acid ω6 the PUSFA comprised a magnitude level of this increase with the process frying. Finally, It could be said frying increase both mono& polyunsaturated fatty acids especially Linolic acid ω6 & oleic acid ω9 moreover, it decreases the total ratio of the SFAs that cause many health troubles.
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