International Journal of Fisheries and Aquatic Studies
2016, Vol. 4, Issue 1, Part A
Fatty acids composition of two fish species in family Leiognathidae under different cooking methods
Author(s): W.A.Y. Chandrani, Jayantha Wattevidana, M.V.E. Attygalle
Abstract: Analysis of fatty acid compositions in marine fish under different cooking methods is important to promote understanding of potential relationship between consumption of fish and human health from nutrition. This study was carried out to determine the fatty acid composition in two Leiognathus spp.
Gazza minuta and
Leiognathus dussumieri compared at three cooking methods, steaming, boiling and deep frying. It was noted that the steamed and boiled cooked fish muscle of
Leiognathus dussumieri had low percentages of saturated fatty acids but
Gazza minuta had high percentages. It was observed that after deep frying some fatty acids (C14:0 and C16:0 ) in
Gazza minuta had high percentages and other fatty acids (C15:0, C17:0, C18:0) were significantly low and present study has shown that high percentages of monounsaturated fatty acids were found in the steamed and boiled cooked muscles of
Leiognathus dussumieri and
Gazza minuta. It was noted that high amount of polyunsaturated fatty acids, namely eicosapentaenoic (EPA) and Docosahexaenoic (DHA) in steamed and boiled cooked muscles of
Gazza minuta and low amount in deep fried cooked muscle were recorded. Major n-6 fatty acid, arachidonic acid was found in high amount in steamed and boiled cooked samples of
Gazza minuta but it was low in deep fried samples. Concentration of arachidonic acid and Docosahexaenoic acid in steamed and boiled samples were slightly lower in
Leiognathus dussumieri. Finally, it can be suggested that from the health point of view fried fish is not a good source of omega-3 and omega -6 fatty acids and it reduces the health benefits.
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How to cite this article:
W.A.Y. Chandrani, Jayantha Wattevidana, M.V.E. Attygalle. Fatty acids composition of two fish species in family Leiognathidae under different cooking methods. Int J Fish Aquat Stud 2016;4(1):37-41.