Determination of lipid quality and mercury levels of sardine and rainbow trout cooked with different methods

Şükran Çaklı; Nida Demirtaş Erol; Evren Burcu Şen Yılmaz; Pınar Baldemir; Atilla Çaklı

doi:10.12714/egejfas.40.3.04

TR EN

Determination of lipid quality and mercury levels of sardine and rainbow trout cooked with different methods

Abstract

This study aimed to investigate the effects of baking and pan-frying methods on the lipid quality and mercury (Hg) levels of two important fish species in Türkiye, namely, fileted sardine (Sardina pilchardus) and rainbow trout (Oncorhynchus mykiss). The results revealed that sardines significantly decreased n-3 fatty acids depending on the cooking process, while the best n-6/n-3 ratio was observed in baked sardines, with higher rates found in pan-fried fish. Notably, pan-fried rainbow trout cooked with butter showed the highest Atherogenic index (AI) of 0.71±0.32 and Thrombogenic index (TI) of 0.61±1.43, as well as a hypocholesterolemic/hypercholesterolemic index (HH) of 0.79 ± 0.17. Conversely, fried sardines exhibited lower Atherogenic and Thrombogenic scores, with fried sardines cooked in sunflower oil having a hypocholesterolemic/hypercholesterolemic index of 4.85 ± 0.3. There were no significant variations in Hg content between raw and cooked fish. However, when compared to the raw control, the rise in Hg content for baked fish was substantial (p < 0.05) (baked rainbow trout 0.18 mg/kg and sardine 0.29 mg/kg). The decrease in FAs (Fatty Acids) due to cooking methods can be ordered as follows: Raw sardine > baked > fried. Conversely, the increase in FAs due to the cooking methods can be ordered as follows: fried > baked > raw sardine. Baked rainbow trout had much lower levels of palmitic acid, stearic acid, and myristic acid than the raw material. However, these levels were significantly increased in rainbow trout cooked in a frying pan. Additionally, oleic acid levels in fried rainbow trout were detected to be lower than in other preparations, whereas they were equivalent in baked rainbow trout.

Keywords

Supporting Institution

Ege University Scientific Research Projects Coordination Unit.

Project Number

FGA-2018-20293

Thanks

Ege University SRPCU funding this investigation. Project Number: FGA-2018-20293

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Şükran Çaklı ^*
0000-0002-2419-9064
Türkiye

Nida Demirtaş Erol
0000-0001-8323-5689
Türkiye

Evren Burcu Şen Yılmaz
0000-0003-3203-5497
Türkiye

Pınar Baldemir
0000-0001-7732-0772
Türkiye

Atilla Çaklı
0000-0002-6631-3638
Türkiye

Early Pub Date

September 3, 2023

Publication Date

September 15, 2023

Submission Date

January 13, 2023

Acceptance Date

August 9, 2023

Published in Issue

Year 2023 Volume: 40 Number: 3

DOI

https://doi.org/10.12714/egejfas.40.3.04

IZ

https://izlik.org/JA34PN54GH

Cite

RIS / Bibtex

APA

Çaklı, Ş., Demirtaş Erol, N., Şen Yılmaz, E. B., Baldemir, P., & Çaklı, A. (2023). Determination of lipid quality and mercury levels of sardine and rainbow trout cooked with different methods. Ege Journal of Fisheries and Aquatic Sciences, 40(3), 182-188. https://doi.org/10.12714/egejfas.40.3.04

Cited By

Şabut balığının (Arabibarbus grypus Heckel, 1843) Lipit Sağlık ve Besin Kalite İndeksleri Değerlendirmesi: Uluçay Suyu (Siirt) Örneği

Memba Su Bilimleri Dergisi

https://doi.org/10.58626/memba.1728318

Determination of lipid quality and mercury levels of sardine and rainbow trout cooked with different methods

Farklı yöntemlerle pişirilen sardalya ve gökkuşağı alabalığının lipit kalitesi ve civa düzeylerinin belirlenmesi

Öz

Determination of lipid quality and mercury levels of sardine and rainbow trout cooked with different methods

Abstract

Keywords

Supporting Institution

Project Number

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Şabut balığının (Arabibarbus grypus Heckel, 1843) Lipit Sağlık ve Besin Kalite İndeksleri Değerlendirmesi: Uluçay Suyu (Siirt) Örneği