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首页> 外文期刊>Food Science & Nutrition >Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout ( Oncorhynchus mykiss )
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Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout ( Oncorhynchus mykiss )

机译：蒸煮工艺对养殖虹鳟鱼脂肪酸和脂蛋白含量的影响

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Abstract The aim of this study was to investigate the effect of various cooking techniques on the fatty acid and oxylipin content of farmed rainbow trout. Rainbow trout is an excellent source of long-chain omega-3 ( n -3) polyunsaturated fatty acids (PUFA) which have beneficial health effects. Fillets of 2-year-old farmed rainbow trout were baked, broiled, microwaved, or pan-fried in corn (CO), canola (CaO), peanut (PO), or high oleic sunflower oil (HOSO). Fatty acids and oxidized lipids were extracted from these samples and their respective raw fillet samples. Fatty acid content was determined using gas chromatography and oxylipin content by mass spectroscopy. The values obtained from each cooking method were compared to those obtained from the respective raw fillets using paired t tests. PUFA content was not altered when samples were baked, broiled, microwaved, or pan-fried in CO or CaO. Pan-frying in PO reduced ???±-linolenic acid (18:3 n -3), eicosadienoic acid (20:2 n -6), and dihomo-???3-linolenic acid (20:3 n -6), while pan-frying in HOSO reduced 18:3 n -3, eicosapentaenoic acid (20:5 n -3), docosapentaenoic acid (22:5 n -3), docosahexaenoic acid (22:6 n -3), linoleic acid (18:2 n -6), 18:3 n -6, 20:2 n -6, 20:3 n -6, docosatrienoic acid (22:2 n -6), and adrenic acid (22:4 n -6) compared to raw fish. Cooking decreased the omega-6 ( n -6) PUFA-derived oxylipins, but caused no change in 20:5 n -3 or 22:6 n -3-derived oxylipins of the fillets. In conclusion, pan-frying was the only cooking method to alter the fatty acid content of the fillets, while observed changes in oxylipin content varied by cooking method. As the physiological impact of oxylipins is currently unknown, these results suggest that the cooking methods which optimize the consumption of n -3 PUFA from rainbow trout are baking, broiling, microwaving, or pan-frying in CO, CaO, or PO.
机译：摘要这项研究的目的是研究各种烹饪方法对养殖虹鳟鱼脂肪酸和脂蛋白含量的影响。虹鳟鱼是长链omega-3（n -3）多不饱和脂肪酸（PUFA）的极好来源，对健康有益。在玉米（CO），低芥酸菜籽（CaO），花生（PO）或高油酸葵花籽油（HOSO）中烘烤，烤制，烤制，微波烤制或烤制2岁的虹鳟鱼的鱼片。从这些样品及其各自的原始鱼片样品中提取脂肪酸和氧化脂质。使用气相色谱法测定脂肪酸含量，并通过质谱法测定脂蛋白含量。使用成对t检验，将每种烹饪方法获得的值与各个生鱼片获得的值进行比较。当样品在CO或CaO中烘烤，烤，微波或煎炸时，PUFA含量不会改变。在PO中煎炸可还原出±-亚麻酸（18：3 n -3），二十二碳二烯酸（20：2 n -6）和二高-β3-亚麻酸（20：3 n -6） ），而在HOSO中煎炸可还原18：3 n -3，二十碳五烯酸（20：5 n -3），二十二碳五烯酸（22：5 n -3），二十二碳六烯酸（22：6 n -3），亚油酸酸（18：2 n -6），18：3 n -6、20：2 n -6、20：3 n -6，二十二碳三烯酸（22：2 n -6）和肾上腺酸（22：4 n -6）与生鱼相比。蒸煮减少了欧米茄6（n -6）PUFA衍生的脂蛋白，但未导致鱼片的20：5 n -3或22：6 n -3-衍生的脂蛋白变化。总之，煎锅是改变鱼片中脂肪酸含量的唯一烹饪方法，而观察到的氧化脂质含量的变化随烹饪方法而变化。由于目前尚不了解脂蛋白的生理影响，因此这些结果表明，优化虹鳟鱼n -3 PUFA食用量的烹饪方法是烘烤，烤，微波或在CO，CaO或PO中煎炸。

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