Lipid Quality of Anchovy (Engraulis Encrasicholus) Fillets Affected By Different Cooking Methods
Özet
The influence of cooking methods (baking, grilling, or frying) on lipid oxidation and fatty acid composition of anchovy (Engraulis encrasicholus) fillets was evaluated. All of the treatments reduced the free fatty acid content of the fillets (P < 0.05) and minimal values were determined in grilled (3.30 g/100 g lipid) and fried (2.84 g/100 g lipid) fillets. The peroxide value and thiobarbituric acid value of the fillets were also increased by the cooking process (P < 0.05). While the maximum peroxide value content of anchovy fillets was determined in grilled fillets as 16.23 meq O-2/kg lipid (P < 0.05), the highest thiobarbituric acid values were determined as 3.63 mg MDA/kg fillet and 2.96 mg MDA/kg fillet for grilled and baked fillets, respectively. In the grilled fillets, the increase of thiobarbituric acid value exceeded the permitted limiting value. All of the cooking methods used caused modifications in the fatty acid compositions and only frying caused modification in the n-3/n-6 ratio of the fillets. The modifications in the fatty acid compositions were more prominent in the fried fillets. These results indicated that grilling may be hazardous because of the formation of lipid oxidation products as a result of thermal degradation of lipids during cooking.
