SciELO - Scientific Electronic Library Online

 
vol.32 issue3Nutrition therapy in sepsis: characterization and implications for clinical prognosisTeen mother and newborn nutritional status in a group of teenagers of the city of Medellin author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Nutrición Hospitalaria

On-line version ISSN 1699-5198Print version ISSN 0212-1611

Abstract

CASTRO-GONZALEZ, María Isabel  and  CARRILLO-DOMINGUEZ, Silvia. Impact of six cooking techniques on fatty acid composition of marlin (Makaira nigricans) and hake (Merluccius productus). Nutr. Hosp. [online]. 2015, vol.32, n.3, pp.1289-1299. ISSN 1699-5198.  http://dx.doi.org/10.3305/nh.2015.32.3.9258.

Introduction: the regular consumption of fish brings benefits to health due to its content of n-3 fatty acids, but cooking enhances or damages the concentration of fatty acids (FA) since they are susceptible to oxidation by temperatures and cooking times. Objectives: to analyze the effect of six cooking techniques on total lipids (TL) and (FA) content in marlin and hake and select which one helps the best conservation of health beneficial FA. Methods: fillets were subjected to different cooking techniques: steam (ST), foiled-aluminum-paper (FAP), foiled- banana-leaf (FBL), gas-oven (GO), microwave-oven (MO) and fried-lightly (FL). FA were identified by gas chromatography/FID. Results and discussion: Marlin: FL increased the concentration of TL and MO decreased it. Statistically, PUFA, SFA and EPA + DHA increased with FAP, MUFA decreased with FBL and increased in FL. Hake: FL increased concentration in all groups of FA while ST decreased it. SFA values and index of atherogenicity (IA), thrombogenicity (IT), peroxidisability and hipocolesterolemic/ hipercolesterolemic fatty acid ratio (HH) found, suggested that hake is a fish with greater health benefits, regardless of the technique you employ. By its EPA + DHA content, marlin seems to be an excellent choice if cooked FAP. FL technique in both species decreased the IA, IT and significantly increased the HH; however n3/n6 ratio decreased. ST seems to be the least desirable cooking technique for both species.

Keywords : Cooking techniques; Fish; Fatty acids.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License