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首页> 外文期刊>Cybium >Effects of different cooking treatments on flesh fatty acid composition of total lipids in farmed Sea bass Dicentrarchus labrax (Moronidae)
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Effects of different cooking treatments on flesh fatty acid composition of total lipids in farmed Sea bass Dicentrarchus labrax (Moronidae)

机译：不同蒸煮处理对养殖鲈鱼鲈的果肉中总脂质的脂肪酸组成的影响

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摘要

The aim of this work is to compare the effects on flesh lipids and fatty acids in farmed Sea bass (Dicentrarchus labrax) of different cooking treatments: boiling, oven cooking and frying in corn oil (FWSO) and sunflower oil (FWCO). Fatty acid contents in muscle of fresh (control), boiled, oven cooked, FWSO and FWCO farmed Sea bass collected from Tunisian Station of Aquaculture (Hergla, Tunisia) were analysed. Total lipids were extracted with chloroform and methanol. Fatty acid methyl esters, obtained using KOH in methanol and hexane, were analysed using capillary gas chromatography. The descriptive statistics and one-way analysis of variance were conducted. The significance level was selected at p < 0.05. Our results revealed that raw farmed Sea bass was rich in polyunsaturated fatty acids (PUFA) n-3, particularly eicosapentaenoic (EPA) and docosahexaenoic acids (DHA), resulting from the abundance of these fatty acids in food. After boiling and oven cooking, total lipid decreased by 55% and 39%. After frying with the two oils they increased from 86.6 to 120 and 150 mg/g of tissue fresh weight (p < 0.05), respectively. Saturated fatty acids (SFA) decreased significantly in FWSO and FWCO Sea bass (p < 0.05) from 31.54% of total fatty acids (TFA) to 17.54% of TFA and 17.97% of TFA but increased in boiled and oven cooked fish (32.42% of TFA and 32.08% of TFA, respectively). Meanwhile, the monounsaturated fatty acid (MUFA) levels were found to be higher in cooked fish compared to raw one (p < 0.05), except for FWSO fish. N-3 PUFA decreased after boiling, oven cooking, FWSO and FWCO from 29.34 to 22.02; 26.67; 4.92 and 4.22% of TFA respectively. However, the level of n-6 PUFA increased particularly for FWSO and FWCO (48.53% of TFA and 46.32% of TFA, respectively). The n-6-3 ratio increased in farmed Sea bass after boiling, oven cooking, and FWSO and FWCO from 0.35 to 0.38; 0.59; 10.26 and 12.59 (p < 0.05), respectively. After cooking process, oven cooked Sea bass appeared to be the most valuable source of essential n-3 PUFA, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
机译：这项工作的目的是比较不同烹饪方法对养殖鲈鱼（Dicentrarchus labrax）的肉脂和脂肪酸的影响：煮沸，烤箱烹饪和玉米油（FWSO）和葵花籽油（FWCO）的油炸。分析了从突尼斯水产养殖站（突尼斯的赫拉）采集的新鲜（对照），煮熟，烤箱煮熟，FWSO和FWCO养殖的鲈鱼肌肉中的脂肪酸含量。总脂质用氯仿和甲醇萃取。使用毛细管气相色谱法分析了在甲醇和己烷中使用KOH获得的脂肪酸甲酯。进行描述性统计和方差的单向分析。显着性水平选择为p <0.05。我们的研究结果表明，养殖的原始鲈鱼富含多不饱和脂肪酸（PUFA）n-3，尤其是二十碳五烯酸（EPA）和二十二碳六烯酸（DHA），这是由于食物中这些脂肪酸的含量较高所致。煮沸和烤箱烹饪后，总脂质分别降低了55％和39％。用两种油煎炸后，它们的组织新鲜重量分别从86.6增加到120和150 mg / g（p <0.05）。 FWSO和FWCO鲈鱼中的饱和脂肪酸（SFA）显着降低（p <0.05），从总脂肪酸（TFA）的31.54％降至TFA的17.54％和TFA的17.97％，但在水煮和烤箱煮鱼中则增加（32.42％分别为TFA和TFA的32.08％）。同时，发现熟鱼中的单不饱和脂肪酸（MUFA）含量高于生鱼中的单不饱和脂肪酸（p <0.05），但FWSO鱼除外。煮沸，烤箱烹饪，FWSO和FWCO后，N-3 PUFA从29.34降低至22.02; 26.67; TFA的4.92％和4.22％。但是，n-6 PUFA的水平尤其对于FWSO和FWCO有所增加（分别占TFA的48.53％和TFA的46.32％）。养殖的鲈鱼煮沸，烤箱烹饪，FWSO和FWCO的n-6 / n-3比例从0.35增加到0.38; 0.59;分别为10.26和12.59（p <0.05）。经过烹饪后，烤箱烹饪的鲈鱼似乎是必需的n-3 PUFA的最有价值来源，尤其是二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）。

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