Değişik Pişirme Yöntemlerinin Lambuka (Coryphaena hippurus) Filetolarının Yağ Asidi Kompozisyonu Üzerine Etkileri

Year 2023, Volume: 13 Issue: 2, 752 - 763, 15.06.2023

Nasuh Akgül , Mehmet Başhan

https://doi.org/10.31466/kfbd.1290562

Abstract

Bu çalışmada lambuka balığının (Coryphaena hippurus) yağ asidi kompozisyonu üzerine bitkisel yağlarda kızartma ile kızartma dışındaki pişirme yöntemlerinin etkisi araştırılmıştır. Farklı pişirme yöntemlerinin, balıkların yağ asidi kompozisyonunu değiştirdiği görülmüştür. Bitkisel yağlarda kızartılan lambuka filetolarında kontrole göre eikosapentaenoik asit, dokosaheksaenoik asit ve ∑n-3 PUFA (çoklu doymamış yağ asitleri) yüzdeleri ile n-3/n-6 oranı bir hayli düşük çıkmıştır. Zeytinyağında kızartılan örneklerde ham filetolara oranla 18:1n-9 miktarı 4 kat, ayçiçek yağı ve mısırözü yağında kızartılanlarda ise 18:2n-6 yüzdesi 25 kat artmıştır. Fırında pişirmede; 18:1n-9, 18:2n-6, ∑MUFA (tekli doymamış yağ asitleri), ∑n-6 PUFA artarken DHA, ∑PUFA, ∑n-3 PUFA yüzdeleri önemli oranda düşük bulunmuştur. Izgarada pişirme yönteminde ise 20:4n-6 ile ∑n-6 PUFA artmış, ∑n-3 PUFA ve DHA azalmıştır. n-3/n-6 oranı, fırın ve ızgara ile pişirme işleminde oldukça düşük bulunmuştur. Tüm pişirme yöntemlerinden elde edilen aterojenik indeks (Aİ) ve trombojenik indeks (Tİ) değerleri, beslenme uzmanlarının önerdiği değer olan 1.0 in altında bulunmuştur.

Keywords

Pişirme yöntemleri, Yağ asitleri kompozisyonu, Lambuka

Supporting Institution

Dicle Üniversitesi Bilimsel Araştırma Projeleri (DÜBAP)

Project Number

FBE.21.019

Thanks

Bu çalışma Nasuh AKGÜL’ün Doktora Tezinin bir bölümünden türetilmiş olup DÜBAP (Dicle Üniversitesi Bilimsel Araştırma Projeleri) tarafından desteklenmiştir (Proje No: FBE.21.019).

The Effects of Different Cooking Methods on Fatty Acid Composition of Mahi-mahi (Coryphaena hippurus) Fillets

Abstract

In this study, the effect of cooking methods other than frying in vegetable oils and frying on the fatty acid composition of of mahi-mahi fish (Coryphaena hippurus) was investigated. It was determined that the frying process changed the fatty acid composition of the fish. The eikosapentaenoik acid, dokosaheksaenoik acid and ∑n-3 PUFA (polyunsaturated fatty acid) percentages and the n-3/n-6 ratio were found to be considerably lower in mahi-mahi fillets fried with vegetable oils compared to the control. In the samples fried in olive oil, the amount of 18:1n-9 increased 4 times compared to the raw fillets, and the percentage of 18:2n-6 in the samples fried in sunflower oil and corn oil increased 25 times.While 18:1n-9, 18:2n-6, ∑MUFA (monounsaturated fatty acid), ∑n-6 PUFA increased in oven cooking, the percentages of DHA, ∑PUFA, ∑n-3 PUFA were found to be significantly lower. In the grill cooking method, 20:4n-6 and ∑n-6 PUFA increased, ∑n-3 PUFA and DHA decreased. The n-3/n-6 ratio was found to be quite low in the oven and grill cooking process. Atherogenic index (AI) and thrombogenic index (TI) values obtained from all cooking methods were found below 1.0, which is the value recommended by nutritionists.

Keywords

Cooking methods, Fatty acid composition, Mahi-mahi

Project Number

FBE.21.019

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