Cooking's Effects on Fatty Acids
January 29/Food Weekly Focus -- "The effects of steaming, grilling and frying in corn and sunflower oils, respectively, on the fatty acid compositions of farmed and wild sea bream were evaluated. The lipid content increased with frying in both oil types," scientists writing in the Journal of Agricultural and Food Chemistry report.
"The maximum moisture value was found in steamed fish (P<0.05). Fried sea bream in corn and sunflower oils contained a lower content of n-3 polyunsaturated fatty acids (P<0.05) (3.87% and 5.32% of total fatty acids (TFA) in farmed fish, and 2.96% and 2.14% TFA in wild fish). The n-3/n-6 ratio decreased significantly after cooking, particularly after frying in corn and sunflower oils, respectively: from 2.51 to 0.08 and 0.12 in farmed fish and from 0.94 to 0.06 and 0.04 in wild fish. The trans fatty acid levels remain stable after steaming and grilling, but they were significantly affected by frying," wrote A.M. Bhouri and colleagues.
The researchers concluded, "Our results reveal that the cooking process has considerable effect on the fatty acid compositions of farmed and wild sea bream."
Bhouri and colleagues published their study in the Journal of Agricultural and Food Chemistry ("Nutritional Fatty Acid Quality of Raw and Cooked Farmed and Wild Sea Bream (Sparus Aurata)." Journal of Agricultural and Food Chemistry, UNKNOWN DATE;58(1):507-512).
Additional information can be obtained by contacting A.M. Bhouri, Faculty Medical, Physiol Laboratory, Physiol & Ecophysiol Aquat Organisms 05 UR 09 05, Monastir, Tunisia.
From the February 1, 2010, Prepared Foods E-dition
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