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Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle

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Abstract

This study was performed to examine the effects of different cooking methods (frying, steaming, oven cooking, and microwave cooking) on proximate chemical composition, mineral contents, and fatty acids profiles of red mullet (Mullus barbatus) fillets. The frying process caused a significant increase in fat content (from 13.37±0.04 to 34.44±0.20 g/100 g d.w.) and reduced the proportion of the palmitic acid of 50.73% and saturated fatty acids of 56.9%. While, the proportion of polyunsaturated fatty acids (PUFA) increased from 4.04% of total fatty acids for raw fillet to 49.17% of total fatty acids for fried fillets. The steamed, oven-cooked, and microwave-cooked fillets showed the best proportion of fat content, PUFA, and ω-6/ω-3 ratio as compared with fried red mullet fillets. Na, Mg, and Zn contents of cooked fish fillets significantly decreased.

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Authors and Affiliations

  1. Faculté des Sciences de Sfax, Sfax, Tunisia

    Aida Koubaa & Abderrahmen Bouain

  2. Institut National des Sciences et Technologies de la Mer Sfax, Sfax, Tunisia

    Abdelwaheb Abdelmouleh

  3. UR Ecophysiologie et Procédés Agroalimentaires UR11ES44, Institut Supérieur de Biotechnologie, Université de la Manouba, BioTechPole Sidi Thabet, 2020, Sidi Thabet, Ariana

    Nourhène Boudhrioua Mihoubi

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  1. Aida Koubaa
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  2. Nourhène Boudhrioua Mihoubi
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  3. Abdelwaheb Abdelmouleh
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  4. Abderrahmen Bouain
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Correspondence to Aida Koubaa.

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Koubaa, A., Mihoubi, N.B., Abdelmouleh, A. et al. Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle. Food Sci Biotechnol 21, 1243–1250 (2012). https://doi.org/10.1007/s10068-012-0163-5

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  • DOI: https://doi.org/10.1007/s10068-012-0163-5

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