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Retention of health-related beneficial components during household preparation of selenium-enriched African catfish (Clarias gariepinus) fillets

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Abstract

Industrial processing and heat treatment of fish muscle generally lead to losses of water-soluble components, some of which may have beneficial health effects. The aim of this work was to determine the retention of taurine, selenium and n-3 polyunsaturated fatty acids when preparing African catfish by three traditional household techniques: boiling in pouches, deep-frying and baking. Cooking did not significantly reduce the content of selenium, having retention between 91and 104%. Deep-frying resulted in a taurine loss of 40%, which was significantly higher than in baking where losses were 25% The fatty acid profiles were similar for baked and boiled fillets, but were significantly different from deep-fried fillets, due to absorption of vegetable frying oil. Baking was the best preparation technique with regard to retention of 20:5n-3 (eicosapentaenoic acid; EPA) and 22:6n-3 (docosahexaenoic acid, DHA), retaining above 80% for both fatty acids, whereas boiling and deep-frying were able to retain only approximately 54 and 65% of each, respectively.

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Acknowledgments

Funding of this research was provided by the European integrated project SEAFOODplus, granted by the EU Commission under contract No. FOOD-CT-2004-506359. The skilful work of Hans-Jürgen Knaack and Sven Blechner (FRCNF) is greatly acknowledged.

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Authors and Affiliations

  1. Research Department for Fish Quality, Federal Research Centre for Nutrition and Food, Palmaille 9, 22767, Hamburg, Germany

    Sabine Mierke-Klemeyer & Jörg Oehlenschläger

  2. Department of Marine Biotechnology, Norwegian College of Fishery Science, University of Tromsø, 9037, Tromsø, Norway

    Rune Larsen, Hanne Maehre & Edel O. Elvevoll

  3. Departamento de Inovação Tecnológica e Valorização dos Produtos da Pesca, INRB/IPIMAR, Av. Brasília, 1449-006, Lisbon, Portugal

    Narcisa Maria Bandarra, Raquel Parreira, Ana Margarida Andrade & Maria Leonor Nunes

  4. Wageningen IMARES, PO box 68, 1970 AB, IJmuiden, The Netherlands

    Edward Schram

  5. Norwegian Institute of Fisheries and Aquaculture Research Fiskeriforskning, PO box 6122, 9191, Tromsø, Norway

    Joop Luten

Authors
  1. Sabine Mierke-Klemeyer
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  2. Rune Larsen
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  3. Jörg Oehlenschläger
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  4. Hanne Maehre
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  5. Edel O. Elvevoll
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  6. Narcisa Maria Bandarra
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  9. Maria Leonor Nunes
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Correspondence to Sabine Mierke-Klemeyer.

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Mierke-Klemeyer, S., Larsen, R., Oehlenschläger, J. et al. Retention of health-related beneficial components during household preparation of selenium-enriched African catfish (Clarias gariepinus) fillets. Eur Food Res Technol 227, 827–833 (2008). https://doi.org/10.1007/s00217-007-0793-7

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  • DOI: https://doi.org/10.1007/s00217-007-0793-7

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