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Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species / M. I. Gladyshev [et al.] // Food Chemistry. - 2007. - Vol. 101, Is. 4. - P1694-1700, DOI 10.1016/j.foodchem.2006.04.029 . - ISSN 0308-8146
Кл.слова (ненормированные):
Cod -- Essential polyunsaturated fatty acids -- Herring -- Sole -- Trout -- docosahexaenoic acid -- icosapentaenoic acid -- polyunsaturated fatty acid -- article -- Atlantic cod -- Atlantic herring -- boiling point -- brown trout -- controlled study -- cooking -- fish -- food processing -- frying -- Lepidopsetta bilineata -- muscle tissue -- nonhuman -- Norway -- raw meat -- Russian Federation -- sample -- Clupea pallasi -- Clupeidae -- Gadus ogac -- Lepidopsetta bilineata -- Martes pennanti -- Paraplagusia bilineata -- Salmo trutta -- Salmonidae
Аннотация: 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. В© 2006 Elsevier Ltd. All rights reserved.

Scopus
Держатели документа:
Institute of Biophysics, Siberian Branch, Russian Academy of Sciences, Akademgorodok, Krasnoyarsk 660036, Russian Federation
Krasnoyarsk State Trade-Economical Institute, Lidiya Prushinskaya Street, 2, Krasnoyarsk 660075, Russian Federation : 660036, Красноярск, Академгородок, д. 50, стр. 50

Доп.точки доступа:
Gladyshev, M.I.; Sushchik, N.N.; Gubanenko, G.A.; Demirchieva, S.M.; Kalachova, G.S.

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Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha) / M. I. Gladyshev [et al.] // Food Chemistry. - 2006. - Vol. 96, Is. 3. - P446-451, DOI 10.1016/j.foodchem.2005.02.034 . - ISSN 0308-8146
Кл.слова (ненормированные):
antioxidant -- docosahexaenoic acid -- essential fatty acid -- icosapentaenoic acid -- omega 3 fatty acid -- polyunsaturated fatty acid -- animal tissue -- conference paper -- controlled study -- cooking -- ecological niche -- evolution -- fish -- fluid intake -- food analysis -- freezing -- frying -- heat treatment -- heating -- hypothesis -- market -- muscle tissue -- nonhuman -- oncorrhynchus gorbuscha -- reduction -- Russian Federation -- salmon -- statistical significance -- Animalia -- Oncorhynchus gorbuscha -- Pisces -- Salmonidae
Аннотация: Contents of fatty acids in filets of unfrozen (control), boiled, fried, roasted and boiled in a small amount of water humpback salmon, collected from a wholesale market in Krasnoyarsk city (Siberia, Russia) were analyzed. Special attention was paid to essential polyunsaturated fatty acids of ?3 family: eicosapentaenoic, 20:5?3 (EPA) and docosahexaenoic, 22:6?3 (DHA). Heat treatment in general did not decrease content of EPA and DHA in humpback, except a modest reduction during frying. Cooked humpback appeared to be the valuable source of essential ?3 PUFAs, namely EPA and DHA. It was hypothesized that the absence of significant reduction of PUFAs' contents in red flesh of fishes of Salmonidae family during heat treatment may be due to a high level of natural antioxidants which formed in the course of evolution as adaptation to their ecological niche. В© 2005 Elsevier Ltd. All rights reserved.

Scopus
Держатели документа:
Institute of Biophysics, Siberian Branch, Russian Academy of Sciences, Akademgorodok, Krasnoyarsk 660036, Russian Federation
Krasnoyarsk State Trade-Economical Institute, Lidiya Prushinskaya Street, 2, Krasnoyarsk 660075, Russian Federation : 660036, Красноярск, Академгородок, д. 50, стр. 50

Доп.точки доступа:
Gladyshev, M.I.; Sushchik, N.N.; Gubanenko, G.A.; Demirchieva, S.M.; Kalachova, G.S.

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Effect of the Way of Cooking on Contents of Essential Polyunsaturated Fatty Acids in Filets of Zander [Text] / M. I. Gladyshev [et al.] // Czech. J. Food Sci. - 2014. - Vol. 32, Is. 3. - P226-231. - Cited References: 21. - Partly supported by the Siberian Federal University, Project B-15, carried out according to Federal Tasks of Ministry of Education and Science of Russian Federation. . - ISSN 1212-1800

РУБ Food Science & Technology
Рубрики:
MUSCLE-TISSUE
   FISH
   QUALITY
   OIL
Кл.слова (ненормированные):
EPA content -- DHA content -- n-6/n-3 ratio -- fish silets -- convection steam oven
Аннотация: Fatty acid content of raw and cooked zander (Sander lucioperca) was studied. Special attention was paid to long-chain polyunsaturated fatty acids: eicosapentaenoic, 20:5 n-3 (EPA) and docosahexaenoic, 22:6 n-3 (DHA), and also to the n-6/n-3 ratio, which are regarded as indicators of nutritive value. As found, the heat treatments, boiling, stewing and frying, including those in a convection steam oven (CSO), did not significantly decrease the content of EPA and DHA in the products. Boiling and stewing appeared to give products of a higher nutritive value, regarding the above indicators, than frying and cake preparation. Frying of zander in CSO was found to be more beneficial for nutrition compared to pan-frying. The cooked zander had higher EPA and DHA contents than many other popular food fish species, and also had a high nutritive value due to the low n-6/n-3 ratio when boiled and stewed.

WOS
Держатели документа:
[Gladyshev, Michail I.
Sushchik, Nadezhda N.
Makhutova, Olesia N.
Kalachova, Galina S.] Russian Acad Sci, Inst Biophys, Siberian Branch, Krasnoyarsk 660036, Russia
[Gladyshev, Michail I.
Sushchik, Nadezhda N.
Gubanenko, Galina A.
Rechkina, Ekaterina A.
Malyshevskaya, Kseniya K.] Siberian Fed Univ, Krasnoyarsk, Russia
ИБФ СО РАН : 660036, Красноярск, Академгородок, д. 50, стр. 50

Доп.точки доступа:
Gladyshev, M.I.; Sushchik, N.N.; Gubanenko, G.A.; Makhutova, O.N.; Kalachova, G.S.; Rechkina, E.A.; Malyshevskaya, K.K.; Siberian Federal University

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