Impact of different cooking techniques on the fatty acid composition in phospholipid and triacylglycerol of leer (Lichia Amia) fillets

N.  Akgül; M. Başhan; S.  Kaçar

doi:10.3989/gya.0322251.2303

Autores/as

N. Akgül Dicle University, Department of Biology, Institute of Science https://orcid.org/0000-0001-6166-5354
M. Başhan Dicle University, Faculty of Science, Department of Biology https://orcid.org/0000-0002-1228-9548
S. Kaçar Mardin Artuklu University, Department of Nutrition and Dietetics, Faculty of Health Sciences https://orcid.org/0000-0002-9869-9045

DOI:

https://doi.org/10.3989/gya.0322251.2303

Palabras clave:

Aceites vegetales, Fosfolípidos, Leche, Métodos de cocción, Triacilglicerol

Resumen

En este estudio se examinó la composición de ácidos grasos (AG) de filetes de pescado de sotavento (Lichia amia) preparados mediante diferentes técnicas de cocinado. Los fosfolípidos (PL) de los filetes fritos en aceites de maíz y avellana contenía niveles reducidos de PUFA (ácidos grasos poliinsaturados) y SFA (ácidos grasos saturados). Se determinaron niveles significativamente más altos de PUFA totales, Ʃn6 PUFA y ácido linoleico (18:2) en las fracciones de triacilgliceroles (TAG) de los filetes fritos en aceite de girasol y de maíz, que en las muestras fritas en aceite de avellana y aceite de oliva. En comparación con los filetes crudos, la fracción de TAG presentó mayores niveles de DHA (ácido docosahexaenoico), n3 PUFA, n3/n6 en los filetes horneados; mayores proporciones de 16:0 (ácido palmítico) SFA, en los cocinados en parrilla; y mayores valores de 18:2, PUFA, n6 PUFA, en el calentamiento por microondas. En comparación con los filetes crudos, se demostró que los ácidos grasos poliinsaturados (AGPI) en la fracción PL aumentaron al cocinarlo en horno o parrilla, pero no variaron significativamente al freírlo en aceite de girasol y de oliva. En comparación con los filetes crudos, los AGPI n3 aumentaron en la fracción TAG al utilizar horno y microondas. El uso de métodos de fritura disminuyó los ácidos grasos n3 en las fracciones PL y TAG. Otros métodos de cocción, además de la fritura, alteran significativamente el contenido de ácidos grasos.

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