Gladyshev, Michail I.; Sushchik, Nadezhda N.; Gubanenko, Galina A.; Demirchieva, Sevilia M.; Kalachova, Galina S.

Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species

FOOD CHEMISTRY, 2007, 101 (4): 1694-1700

Abstract:

Frozen samples of common fish species, sea trout (Salmo trutta), from Norway and Siberia, herring (Clupea harengus pallasi), rock sole (Lepidopsetta bilineata) and cod (Gadus morhua maris-albi), collected from a wholesale market in Krasnoyarsk city (Siberia, Russia) were analyzed. Special attention was paid to long-chain essential polyunsaturated fatty acids: eicosapentaenoic, 20:5?3 (EPA) and docosahexaenoic, 22:6?3 (DHA). Heat-treatment (cooking and frying) did not in general significantly decrease the contents of EPA and DHA compared to raw fish species, except for a modest reduction in Norwegian trout during frying. Boiled trout appeared to be a more valuable fish dish for obtaining the officially recommended appropriate daily intake of EPA + DHA for humans. Herring and sole had intermediate values, while boiled cod had a comparatively low value.