Effects of Traditional Cooking Methods on the Fatty Acid Composition of Bonito (Sarda sarda Bloch 1793)
Yazarlar (2)
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Indian Journal of Animal Research (Q4) | ||
| Dergi ISSN | 0367-6722 Dergi Bilgileri (2014) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 04-2014 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-01-2014 |
| Cilt / Sayı / Sayfa | 48 / 2 / 177–181 | DOI | 10.5958/j.0976-0555.48.2.037 |
| Makale Linki | https://arccjournals.com/journal/indian-journal-of-animal-research/B-190 | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| The effects of traditional cooking methods (pan-frying with corn flour, cooking in oven bag, grilling in oven and barbecuing on charcoal fire) on fatty acid composition of bonito were examined. The amount of total saturated fatty acid (SFA) significantly decreased in fried fish. The monounsaturated fatty acid (MUFA) content in all groups significantly decreased. The polyunsaturated fatty acid (PUFA) content in fried fish was higher than other groups. But, the lowesto mega-3 and the highest omega-6 content were determined in fried fish. The 20: 5n3 (EPA) fatty acid wasfound different in all groups and the highest EPA contents were found in oven bag and barbecued groups, respectively. The 22: 6n3 (DHA) fatty acids contents significantly decreased in fried fish while significantly increased in other groups. The lowestn-3/n-6ratio was found in the method of frying, while the highest rates werefound in barbecue. Barbecuing on charcoal fire, cooking in oven bag and grilling in oven were found as the best cooking methods for healthy eating, respectively. |
| Anahtar Kelimeler |
| Bonito | Cooking methods | Fatty acids | N-3/n-6 |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 5 |
| Scopus | 5 |
| Google Scholar | 10 |