Experimental Identification of Thermal Steam Pressure Sensitivity of omega-3 Fatty Acids in Fish

Kılıç A.

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, cilt.22, sa.3, ss.386-401, 2024 (ESCI) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 22 Sayı: 3
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1080/15428052.2022.2051661
  • Dergi Adı: JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Sayfa Sayıları: ss.386-401
  • Anahtar Kelimeler: Food, fish, cooking, steam pressure cooking, polyunsatured fatty acid, omega-3, DIFFERENT COOKING METHODS, FATTY-ACID-COMPOSITION, PROXIMATE COMPOSITION, OXIDATION, QUALITY
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Evet

Özet

The objective of the study is to investigate the effects of steam pressure cooking on sensitivity for the omega-3 fatty acids of fish. Five different cooking processes were applied including grilling (Gg), baking (Bg), steaming (Sg), steam pressure (Spg), and super heated steam group (Shsg). The application of steam pressure cooking was made at 120 degrees C and steam pressure (1.5 atm) depending on different cooking time (10, 15, 20, and 25 min). The Sp cooking conditions are similar the domestic steam cooking conditions. In this regard, Thiobarbituric acid reactive substance (TBARS), Polyunsaturated Fatty Acid (PUFA), PUFA omega-3, PUFA omega-6, and Unsaturated Fatty Acid (UFA) were determined. The results showed that PUFA omega-3 and PUFA omega-6 were more stable during the Spg than Gg, Bg, and Sg cooking. Accordingly, it is expected that, in terms of PUFA omega-3 and PUFA omega-6, the most stable group was steam pressure cooking.